Ragusa hard bread is a traditional Sicilian recipe made with durum wheat flour, with a very compact dough and a crispy crust.
It iscalled hard dough bread because it is prepared with very little water.
The use of ancient Sicilian Russello wheat flour, organic and stone-ground, gives it the taste and smell of good bread of the past.
- 1 kg of Ancient Sicilian wheat flour Russello
- 450 g of water
- 16 g of salt
- 10 g of brewer's yeast
Put the flour on a pastry board and make a well in the center.
Dissolve the yeast in the water (in summer fresh water is advisable, in winter in lukewarm water). Knead.
After the water has been absorbed, add the salt and knead for at least 10 minutes until the dough is smooth and homogeneous.
Cut the dough into 4 parts in order to obtain 4 loaves with an elongated shape.
For each loaf, impress a line in the middle with the non-serrated part of the knife. Form an "S" or a "half-moon" at will.
Put to rise in a warm and dry place: cover with a cloth and if necessary some blankets.
Let it rise for one hour. To understand if it has risen, tap the bread with the back of your hand, and if you hear a dull noise, the bread is ready to be baked in a preheated oven at 220° C.
Let it cook for 25/30 minutes until golden brown.
Remove from the oven and enjoy!