Label
All
0
Clear all filters

Slow Food

Panun

Pasticceria Cattaneo, Sondrio

Rate this recipe

Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 30

Appears in
Recipes from Milan and Lombardy
Recipes from Milan and Lombardy

By Slow Food

Published 2018

  • About

Ingredients

  • 280 g rye flour
  • 60 g plain flour
  • 4 g <

Method

Preheat the oven to 200°C. Mix together the rye and plain flours, then weigh 170 grams of the mixture. Use this to make a soft dough with the brewer’s yeast and warm water. Leave this starter to sit for around 15 minutes.

Add the rest of the flours and a pinch of salt to the st

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title