Bread with Tumminia flour

  • Pane con farina di tumminia


250 g of Molino Rossetto Tumminia flour
250 g of Molino Rossetto soft wheat flour
365 ml of warm water
1,5 tablespoon of salt
1 case of Molino Rossetto whole grain mother yeast
1 tablespoon of extra virgin olive oil


  • SOFT WHEAT FLOUR - 17,64 OZ (500 G)
  • Organic Tumminia Wheat Flour - 17,64 (500 G)


Pour on the pastry board the flours, sugar and salt. Add mother yeast (previously melted in warm water) and oil. Knead all the ingredients for 5-10 minutes.

Let the dough rise for 2 hours or so in a warm place covered with clingfilm.

Knead again the dough until it will be smooth and uniform. Form the dough as you prefer.

Bake in preheated oven to 180°C for 30 minutes or so.