"Speckled" Bread from Trentino-Alto Adige

Name: "Speckled" Bread from Trentino-Alto Adige
Cook time: 35 minutes, plus up to 24 hours passive
Cuisine: Italian
Ingredients: 17 ½ ounces bread flour (about 3 1/4 cups); plus more as needed 1 ½ ounces rye flour (about 1/3 cup) 1 package dried yeast 1 tablespoon dried rosemary ½ teaspoon black pepper ½ cup white wine 5 ½ ounces Speck Alto Adige PGI; cut into small cubes 2 ounces Edam; Bela Badia or other Alpine cheese; grated Salt; optional

Antipasto

Francine Segan

Thu, 10/13/2022 - 12:45

Difficulty Level

Low

Cooking Time

35 minutes, plus up to 24 hours passive

Cost

Low

There’s nothing quite as satisfying as baking your own bread and that’s especially true of this traditional bread from Italy’s northern Trentino-Alto Adige area, where Alpine and Mediterranean cuisine and cultures meld.

This crusty, aromatic bread features speck, a ham that makes use of a cross between the dry curing technique of the Mediterranean area, which relies solely on salt to dry the meat, and the smoking technique of northern Italy and Europe. In Alto Adige, the

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"Speckled" Bread from Trentino-Alto Adige

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