Transport yourself to the charming medieval town of Jesi, nestled in the heart of Ancona county, Italy, with this delightful Berry Bread recipe*.
I was inspired by the rich history and culinary traditions of the region, this unique creation captures the essence of a bygone era, where simple yet flavorful ingredients were crafted into meals that stood the test of time.
Jesi, known for its picturesque landscapes and medieval architecture, provides the perfect backdrop for culinary exploration. Imagine wandering through cobblestone streets, surrounded by historic buildings, and discovering hidden gems that whisper tales of a medieval past.
In this recipe, the Berry Bread takes on the role of a modern interpretation of a dish that could have graced the tables of medieval Jesi. The use of a poolish, a pre-fermentation technique, pays homage to traditional methods, while the addition of berries and cocoa adds a touch of contemporary flair. The result is a delightful fusion of history and innovation, inviting you to savor the flavors of Jesi in each bite.
As you embark on this culinary journey, let the aroma of freshly baked Berry Bread transport you to a time when breaking bread was not just a meal but a communal experience, shared among friends and family in the enchanting town of Jesi.
Buon viaggio culinario!
RECIPE
Prepare approximately 600 grams of poolish the day before by mixing the following ingredients:
200-250 grams of sourdough starter (I used a San Francisco style sourdough starter)
300 grams of flour (you can also use 100 grams of whole wheat and 200 grams of white, or a half-and-half mix)
100 - 150 grams of oat milk (or other non dairy milk type)
50-75 grams of sugar (depending on how sweet you want it)
Let it ferment for at least 16 hours in a warm place (approximately 70°F - 20°C).
Once the poolish is ready, add the following ingredients:
30 to 40 grams of vegetable oil (sunflower oil is excellent)
50-75 grams of cocoa (according to personal preferences for the intensity of cocoa flavor)
100 grams of cranberries, blueberries, or raisins
5 grams of salt
1 teaspoon of cinnamon
Mix everything together. The dough will be a bit wet, so you may need to add a little flour to knead it. Work the dough until all the ingredients are well combined.
Take a baking pan measuring about 11x7x1 inches. Grease the pan with some vegetable oil and/or use a non-stick pan. Let the dough rest and rise in the pan for about 4 hours or until the leavening is well developed.
Preheat the oven to 400F (~200C) and bake for about twenty minutes or a little more if needed.
Allow the Berry Bread to cool; it's recommended to wait a day before eating it. Breads made with sourdough tend to be better when 'aged.'
Enjoy with your favorite tea or coffee!
 | .jpg "Berry Bready ready to taste!") | ||||
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