Preparation: 20 minutes
Cooking time: 30 minutes at 180°C


  • 500 g of Spadoni Whole-grain Flour
  • 2 sachets of dried yeast or 1 cube of
    fresh brewer’s yeast
  • 3 tablespoons of olive oil
  • half a teaspoon of sugar
  • 1 teaspoon of salt
  • 300 ml water.


Dissolve the yeast and sugar in a glass of lukewarm water. Pour the flour, the dissolved yeast and 3 tablespoons of oil onto the work surface or into the food processor, and knead with the rest of the water and the salt until you have a very soft, smooth, elastic dough. Cover with a cloth and leave to rest in a warm place for 15 minutes. Divide the dough into two pieces, and put them in two well-greased rectangular tins (loaf-shaped), around 24 cm long. Cover them with a cloth and leave to rise in a warm place until they have doubled in volume (around 1 hour and a half). Bake in a hot oven at 180°C for 30 minutes. Take out of the oven, remove the bread from the tins, check whether it is cooked, and possibly return it to the oven, without the tin, for around another 10 minutes.

Ricetta pane rustico Molino Spadoni