Three-Grain Bread from Northern Italy

We were introduced to this slightly sweet, spiced Italian bread at the Slow Food Terra Madre conference. Although northern Italy and central Illinois are quite different, we were immediately drawn to this delicious bread that utilizes wheat, rye, and corn -- 3 grains traditionally grown in rotation both in northern Italy and on Janie’s Farm. 

The bread is a traditional specialty of the province of Udine, in the Friuli-Venezia Giulia region. Known and trademarked as Pan di Sorc, it is protected and promoted by the Slow Food Presidia.  ("Sorc" is the regional dialect word for corn.)

Typically made and gifted around the Christmas holidays, the dough is enriched with figs, fennel seed, and cinnamon for a dense, lightly spiced loaf typically eaten alongside cured meats or dipped in milk.  It is also great toasted and slathered with butter!

Yield: 2 small loaves

Total Time: 6 hours (plus overnight fermentation)

Ingredients

• 2 cups (454 g) lukewarm water
• 1 Tablespoon (9 g) active dry yeast
• ½ cup (100 g) granulated sugar
• 1 1/4 cup (150 g) Janie's Mill Dark Rye Flour (Light Rye may also be used as a substitute)
• 2 cups (250 g) Janie's Mill High-Protein Bread Flour
• 1 3/4 cup (250 g) Janie's Mill Golden Yellow Cornmeal
• 2 teaspoons (12 g) salt
• 2 Tablespoons (25 g) olive oil
• 2/3 cup (100 g) dried figs, roughly chopped
• 1 teaspoon cinnamon
• 1/4 teaspoon fennel seeds

Instructions

1. In a large bowl or the bowl of a stand mixer, whisk to combine the lukewarm water and yeast. Let the yeast bloom for 5 minutes. 
2. Add the sugar, Dark Rye flour, High-Protein flour, and Cornmeal. Use your hands or the dough attachment to incorporate until all the flour is hydrated and the dough appears shaggy. 
   
3. Cover the bowl and set it aside for an autolyse period of 15 minutes. This will allow the flours to better hydrate before kneading. 
4. Add the salt and mix the dough for 5 minutes on medium speed if using a stand mixer or knead for 7 minutes by hand until the dough is smooth and cohesive. 
5. Add the olive oil, dried figs, cinnamon, and fennel seed. Knead until the figs are evenly distributed and the olive oil has been absorbed. The dough should feel tacky and slightly sticky. 
6. Place the dough in an oil-coated bowl and let it rise at room temperature for 2 hours before transferring the dough to the refrigerator for an overnight fermentation of 8-12 hours. 
7. Remove the dough from the refrigerator and let it de-chill at room temperature for 1 hour. 
8. Divide the dough into two even balls and shape each into a round. Place your loaves seam side up in a well-floured banneton or a floured and towel-lined bowl. Let rise for 2-3 hrs. until the loaves have nearly doubled in size and do not spring back when poked. 
9. Preheat the oven to 425F. If baking inside a Dutch oven or bread pan, preheat this as well. 
10. Flip the loaves onto a sheet pan or transfer to your preheated baking vessel. Score each loaf in a cross shape. Bake for 20 minutes with the lid on to trap steam, then 15 minutes with the lid off until deep golden brown or for around 30 minutes total on a sheet pan. 
11. Let cool completely on a wire rack before slicing with a sharp bread knife.