Pane in cassetta con segale, LM e semi vari
flavio_campaniolo
Preparation time
45 minutiDifficulty
DifficileCooking time
55 minutiServings
6Lievitazione
8 orePane in cassetta rustico fatto in casa con farina Manitoba, segale, licoli e semi. Soffice, profumato e ricco di gusto. Ideale per colazione o toast salati. #paneincassetta #paneartigianale #panefattincasa #panerustico #paneconlicoli #lievitazionenaturale #ricettapanecasalingo #panesoffice #panesalutare #panedisegale #panemanitoba #licoli #paneconsemi #semidilino #semidigirasole #paneintegrale #ricettapanerustico #panesenzalievitodibirra #fermentazionenaturale #panedacolazione #sandwichbread #toastfattoincasa
Ingredients
- Water320 ml
- Manitoba flour250 g
- Rye flour150 g
- Li.co.li. (Starter)120 g
- Flaxseeds20 g
- Sunflower seeds20 g
- Fine salt1 teaspoon
- Extra virgin olive oilto taste
Procedure
0. In a large bowl, combine the flours with 270g of water (reserve 50g). Cover with plastic wrap and let rest for 30-60 minutes. This step helps the flour absorb the water better and improves the bread's structure.
1. Add the well-activated licoli to the dough. Knead by hand or with a stand mixer until the mixture is smooth. Gradually add the remaining water (50 g) while kneading. Add the salt and seeds only at the end. Knead again until the dough is soft, slightly sticky but cohesive (it may be helpful to fold it in the bowl 2-3 times every 20 minutes).
2. Turn the dough out onto a lightly floured surface. Fold it like a book, then gently roll it into a loaf the length of the pan. Place the loaf in a lightly greased or parchment-lined loaf pan or loaf pan. Cover and let rise for 6-8 hours at room temperature, or 12-18 hours in the refrigerator.
3. Preheat a conventional oven to 220°C (425°F). If using a loaf pan, bake directly. If baking in an open pan, place an empty baking sheet underneath to create steam. Before baking, lightly spray the surface of the bread with water or brush it with a little oil. Place in the oven and pour a cup of boiling water into the empty pan to create steam. Bake for 15 minutes at 220°C (425°F), then reduce the temperature to 190°C (375°F) and bake for another 25-30 minutes. If using a loaf pan, remove the bread from the pan and bake for another 10 minutes until crispy on the outside.
4. Remove from the oven. Let it cool out of the pan on a wire rack for at least 2 hours before cutting. If you cut it while it's still hot, the moisture will ruin the crumb.
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Creation date Jun 03, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.