Black bread of Castelvetrano

Here's my black bread, the best imitation that I've been able to do in casa del pane nero di Castelvetrano, Slow Food, small town in the province of Trapani comes from an ancient Sicilian grain, Unlike any other, called "tumminia". I had never tried it and I have to thank Philip Dragon Bridge Mills, who sent me – along with other ancient grains flour Sicilians – the flour of tumminia, strictly ground in ancient natural stone mills, essential for the production of this bread which is composed of 80% of the flour semi-full Tumminia and durum wheat flour, durum Tumminia at 20%. Obviously in the recipe there are also salt of Trapani, sesame seeds and sourdough. For those lucky enough to keep the sourdough, It takes 250 grams, I don't have it and I used the dry yeast in combination with use of 5 grams of yeast. I baked it in the oven at home, electric, but the tradition wants it cooked in conventional ovens in natural stone. This bread has a fragrance and a unique sweetness, and it keeps very well for a week. I did my best, using various sources for the recipe: Bridge Mills, the book on bread of Slow Food and wired New York. Is’ My first time, be good. The bread was.

Ingredients for three loaves of approximately 600 grams each about:

  • 1 kilo and 250 grams of organic durum wheat wholemeal flour mix for bread Castelvetrano (80% and 20% from wheat wholemeal "Tumminia", ofBridge Mills)
  • 19 grams of integral sea salt of Trapani
  • 13 grams of extra virgin olive oil
  • 750 milliliters of water
  • sesame seeds as required
  • 150 grams of yeast(prepared with 180 grams of wheat flour "Tumminia", 90 milliliters of effervescent mineral water and a gram of yeast)
  • 5 grams of yeast

If, like me, don't have sourdough, three days before you have to prepare the yeast growing: dissolve the yeast in a little water and mix the flour with the yeast dissolved and the remaining water. Put these dough into a container that you can close tightly and allow to rise at room temperature for 12 hours, then put the container in the refrigerator for another 24 hours, and then rise again at room temperature for 12 more hours.

Now you can proceed to the bakery: You can knead the dough by hand or in the planetary kneaders. I decided to waste calories and work it by hand. Put together the two flours and pour away the water in the center of the flour and knead to make it absorb. Combine the yeast into small pieces, the oil and finally the salt, continuing to work the dough on the work surface in the long, until the dough is smooth, homogeneous, well blended (If it seems a little’ dry add another little’ of water). I kneaded for 25 minutes. Once you have finished, give the mixture a ball shape and place in a very large bowl. Cover with plastic wrap and let rise at room temperature for 2 hours, until it has doubled in volume. Then divide the dough into loaves from 600 grams and flatten slightly with the back of your hand. Sprinkle the work surface and press sesame seeds over the loaf, that will rise to the top, the one with Sesame, face down for about an hour, covered with a cotton cloth.

Preheat the oven at maximum (by me 250 degrees), flip the loaves, put them on a baking sheet lined with parchment paper and bake for 15 minutes. Then lower the oven temperature to 220 degrees and continue cooking for another 15 minutes.

You might also like


CARLA ZICHITTELLA 18 May 2020 at 16:35

Hi ada,
in this recipe how much ii grams of sourdough I can use?

Ada Parisi 18 May 2020 at 17:08

hello Carla, with those doses comes a lot of bread, I suggest you halve your doses and use 300 grams of sourdough at least. They're very heavy flours. Let me know

Milly April 14, 2016 at 12:27

Hi I have tried this recipe bread came good ,I'm not good with sourdough but this solution I can please many thanks

Ada Parisi April 14, 2016 at 14:27

Thank you very much, I'm glad you came and you liked it. A warm greeting, ADA

DIERS ROBERT May 27, 2015 at 17:58

Bonjour à vous. I got full of hard wheat flour to make my bread using my Thermomix robot using the classic beer yeast and a cast-iron casserole cooking. The bread is very good but very flat and the mie little dimpled.
Someone did - it a recipe idea ? A big thank you.
Speaking Saluti.

Ada Parisi 28 May 2015 at 15:39

Hi! I must apologize but I don't ' speak a good English. The flour that you have used, is too heavy for that kind of bread, cooked in a pan. I think you can follow one of my bread recipe using whole semolina flour, but I'm not use to cook the bread in a pan. I prefer to use sourdough and long levitation… What about trying some bread recipes like this one: https://www.sicilianicreativiincucina.it/pane-integrale-alle-noci/ that is made also with whole flour? Let me know, ADA

GianPiero January 23, 2015 at 20:28

Hello everyone,
For those who prefer the dark bread made as best kiln of Castelvetrano, can also order it directly online, on http://www.essenzedisicilia.it, or ask if they can send flour to Tumminia (are always available to find the local products).
This bread keeps the aroma and smoothness even for 7-10 days.

Sicilians creative in the kitchen January 24, 2015 at 14:59

Hi Gianpiero, I already send tumminia flour from Sicily. Of course I prefer to make my bread at home, but for those who want to order it directly from Sicily I leave your link. See you soon, ADA

Macaco November 14, 2014 at 11:30

Hi, your bread is definitely yummy, I just wanted to clarify that the yeast does not contain yeast, Why did you create you can call sourdough.
The sourdough is everyone’ else, It is prepared with a long fermentation of only flour and water, And then…….., but you'll find plenty of other information on the web.
Hello to soon

Sicilians creative in the kitchen November 14, 2014 at 17:12

Hello! You're absolutely right! This recipe is from a long time ago, When I was entering the tunnel of sourdough: at the time I found the flour of Tumminia and, not having sourdough, I followed the recipe of Slow Food that seemed closer to the original, but then I did with my sourdough and the result is really else! Now I know all about yeast and take him with me even on vacation, only that I decided not to talk about it on the blog and not to explain how to prepare it because there are sites that talk about it in an excellent manner, like probably I can't do, and I don't think it's for a site into multiple. Though I use, all right if I use…

gisella miceli January 4, 2014 at 11:15

Hi I have just returned from our beloved land of Sicily and I read the great black bread recipe .
I'll try to experiment with your recipe,I can already hear the scent
Sicilian immigrant

Sicilians creative in the kitchen January 4, 2014 at 11:18

Hi Gisella! I am still in Sicily, allotment Tuesday. This bread has just the scent of our wheat! A hug and a wonderful year, ADA

Tamara January 4, 2014 at 00:45

treasure this bread I love it and the flavor I can guess what…you could ask these gentlemen (If you have a problem) If the ship the flour, I would like to buy, is all that I try…a hug Ada

Sicilians creative in the kitchen January 4, 2014 at 11:19

Hi Tamara, I know for a fact that you ship. I send you a private message with the names of those responsible for. In the kitchen of someone like you can not miss the tumminia! A hug, ADA

Ilaria January 3, 2014 at 14:02

Perfect imitation… 🙂
Must be yummy. Is’ from a life that I don't eat black bread. Now you've made me want to eat…

Sicilians creative in the kitchen January 3, 2014 at 15:16

Hi Alex! I want to try again with the sourdough, that hope to grow’ from when I return to Rome in January, I think the result may further improve…. A hug, ADA


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.