- 40 min
Semi-wholemeal loaf with Robiola and hazelnuts
5.6 oz of wholemeal stone-ground flour (with wheat starch)
3.2 oz of durum wheat ground semolina flour
2.1 oz of superfine rice flour
1.2 oz of peeled and chopped toasted hazelnuts
3.5 oz of Nonno Nanni Robiola
5.3 oz of skimmed milk
1 tsp of barley malt
0.4 oz of fresh yeast
0.2 oz of fine salt
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Pour the milk at room temperature into the bowl of the kneading machine. Dissolve the yeast and barley malt, add the mixed and sifted flours. In a small bowl with a teaspoon of milk mix the Nonno Nanni Robiola (at room temperature) and add it to the other ingredients. Add salt and knead at medium speed until it has formed a homogeneous mixture (it will be a little '"sticky", but that's okay). Let it rise in a warm place, covered with plastic wrap, for about an hour and 40 minutes. Coat a loaf cake mould (I used a small one, 10.2x3.9 in) with slightly moistened and eventually squeezed parchment paper. Transfer the dough, make crosscut slits on the surface and let it rest for half an hour. Bake in preheated oven at 200° for about 25 minutes/28 minutes.
Recipe devised by food blogger
Maria Grazia Maineri
Gli esperimenti di Mary Grace
The kitchen is my home. Messing about in the kitchen is my passion. And my cooking therapy. A love of good food that began in my childhood. Daughter of a wonderful cook who still, at eighty years of age, prepares dishes that are simply sublime.