This Italian Einkorn Rye Bread, also known as L’Otto di Merano, is traditionally shaped into two balls which are connected at the center to look like a figure eight.
L’Otto di Merano, which means Eight from Merano, is an Italian Bread made with a bit of rye and barley malt. As you’ll notice, my version is not shaped like a figure eight.
I shaped it into two balls, but instead of baking it free-form on a baking sheet or stone, I placed the two balls side-by-side in a loaf pan. I also made it with Einkorn instead of all-purpose flour.
I used Einkorn instead of regular all-purpose flour because the evening before I made this bread, I did a demonstration at a local farmer’s market on grains and milling, and I discussed the difference between modern wheat and ancient grains. After extolling the virtues of Einkorn the night before, I just couldn’t bring myself to use regular all-purpose flour. However, I did include some organic rye flour and a little barley malt extract so my loaf would have at least some resemblance to the original bread.
The reason I made a sandwich loaf rather than a figure-eight hearth bread was simply because I was on a roll. For the demo the night before, I made several types of sandwich loaves using different types of grains. I used these loaves as samples so that visitors could taste the difference between the grains. I was still in this mindset the next morning so I just kept the momentum going.
This bread utilizes an overnight preferment called a yeast starter. It reminds me more of a sponge than a starter; however, for this post, I’ll stick with the term starter.
If you are looking for a moist and fluffy bread, refer to Elizabeth’s post. If you want bread with a more complex and nutty flavor, you might enjoy this Einkorn version.
I love the addition of fennel seeds (Elizabeth’s idea) rather than caraway seeds. So do try that regardless of which version you make.
Italian Einkorn Rye Bread | L’Otto di Merano (Eight from Merano)
- Yield: 1 Loaf 1x
Description
L’Otto di Merano is an Italian Rye Bread that is traditionally shaped into two balls which are connected at the center to look like a figure eight. This version is made with Einkorn.
Ingredients
Starter
- 300g (300 ml) water at 100F
- 5g (0.125 tsp) active dry yeast
- 21g barley malt extract
- 75g (~0.75 c) organic whole grain rye flour
- 100g (~0.75 c) all-purpose Einkorn flour
Dough
- 60g (60 ml) water at 100F
- 2g (0.5 tsp) active dry yeast (I used 3/8 tsp yeast)
- 27g (2 Tbsp) olive oil
- 300g all-purpose Einkorn flour
- 85g 100% wholegrain Einkorn flour
- 15g (~2 Tbsp) ground flaxseed
- 10g fine sea salt
- 2.5g (1.25 tsp) fennel seeds
Instructions
- Starter: On the evening before baking the bread, warm the water to 100F. Pour the warm water into a medium-sized bowl and whisk in the tiny amount of yeast. Add the flours and malted barley and, using a wooden spoon, or Danish dough whisk, stir the mixture until the flour is completely incorporated. Cover with plastic wrap or a kitchen towel and let it sit overnight at room temperature.
- Mixing the dough: The next morning, warm the rest of the water to 100F (if it gets too hot, add cold water) and pour into a smallish container. Whisk in the rest of the yeast until it has dissolved. Pour this mixture into the starter (that should be bubbling nicely).
- In a large bowl, add the flour, salt and fennel seeds. Whisk to combine. Add the wet ingredients (except the olive oil) to the flour mixture and using a spatula, Danish dough whisk, or your fingers, mix thoroughly until all of the flour is absorbed.
- Pour the olive oil over the top of the dough and work it in using your fingers until it is completely incorporated into the dough. Cover the dough with a kitchen towel and let it rest for 20 to 30 minutes.
- Folding: Turn the dough out onto a lightly floured surface and flatten into a rough rectangle. Fold the dough onto itself by taking your hand and stretching the dough over itself from the left, right, top and bottom. Place the dough seam-side down in a lightly greased bowl. Cover the bowl with plastic wrap and let it rest on the counter at room temperature (70- 75 degrees F.) for 2 -3 hours. Perform 2 or 3 more folds in 30 minute increments. Let the dough rest for the final 1 ½ hours.
- Shaping: Turn dough out onto a lightly floured board. Divide the dough in two and form into two rounds. Place the rounds close together in a 9 x 5-inch loaf pan. Cover with lightly greased plastic wrap and allow it to rise in a draft-free area at room temperature until it has almost doubled.
- Baking: Preheat the oven to 350 degrees F. Bake for about 40 minutes or until the internal temperature is between 200F and 210F. Remove the bread from the oven.
- Cooling: Take the finished bread from the oven and put it onto a footed wire rack to cool. Remove it from the pan immediately to allow the bottom to firm up. Allow the baked bread to cool completely before cutting into it. It’s still baking inside! But, of course you may want to serve warm bread. Reheat it after it has cooled completely. To reheat any Unsliced bread, turn the oven to 450F for 5 minutes or so. Turn the oven OFF. Put the bread in the hot oven for ten minutes.
- Category: Bread
- Method: Yeast
- Cuisine: Italian
Elizabeth of blog from Our kitchenis the host kitchen this month for the Bread Baking Babes. She chose L’Otto di Merano as the monthly challenge.
Happy Baking!
Cathy
Bread Baking Babes:
- Bake My Day – Karen
- blog from OUR kitchen – Elizabeth
- Bread Experience – Cathy
- Feeding my Enthusiasms – Pat/Elle
- girlichef – Heather
- Life’s a Feast – Jamie
- Lucullian Delights – Ilva
- My Diverse Kitchen – Aparna
- My Kitchen In Half Cups – Tanna
- Notitie Van Lien – Lien
- Thyme for Cooking – Katie (Bitchin’ Bread Baking Babe Bibliothécaire)
- Karen’s Kitchen Stories – Karen
- Judy’s Gross Eats – Judy
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