Whole grain bread

Organic Whole Wheat Flour from Piedmont – Sourdough

The intense flavor of real wheat after 24 hours of natural leavening

Wholemeal Bread Triticum

Triticum Whole Wheat Bread is an authentic artisanal bread that fully respects the Italian baking tradition, elevating it through excellent raw materials and patient workmanship that avoids shortcuts. This bread is made exclusively with Piedmontese whole wheat flour milled by Mulino Sobrino—a small artisanal mill that operates according to rigorous standards of quality, sustainability, and respect for the land—preserving the bran, germ, and endosperm of the wheat kernel to preserve all the fiber, vitamins, minerals, essential oils, and authentic flavor that refined white flours lose during the industrial refining process.

Leavening is done exclusively with sourdough starter (sourdough, sourdough) cultivated, refreshed, and maintained daily by Matteo Valentini with meticulous care: a living ecosystem of wild yeasts and lactic acid bacteria that slowly ferments the dough for at least 24 hours (compared to the 2-4 hours required for industrial bread-making with brewer's yeast), developing complex aromas, an irregularly airy texture, a thick, crunchy crust of an intense hazelnut color, a moist and fragrant beige-brown crumb with irregular air pockets of varying sizes, a delicately balanced acidity that enhances rather than overwhelms the flavor of the wheat, and, above all, superior digestibility due to the pre-digestion of complex sugars and the partial degradation of gluten by the lactic acid bacteria during prolonged fermentation.

The flavor is intense, aromatic, and profound: notes of toasted wheat, hazelnut, authentic grain, and wheat field are clearly discernible, with slightly sweet nuances from the grain's natural sugars. A delicate and pleasant acidity from the sourdough starter balances and cleanses the palate, and a long finish invites you to continue chewing, discovering new nuances with every bite. The crust is crispy and crumbly, almost caramelized in the areas most exposed to the oven's heat, while the crumb is soft yet firm, elastic, and fragrant, easily compressed with your fingers and slowly springing back into shape. This bread is a true, substantial food, deeply satisfying with just a few slices, and the antithesis of industrial white bread, bloated, flavorless, and devoid of nutritional value.
 
 
 

The roots of naturally leavened bread go back to the mists of time.

Bread is one of the fundamental foods of human civilization, with archaeological evidence of primitive breadmaking dating back over 14.000 years. The discovery of natural fermentation—likely accidental, when a dough of water and ground grains left to rest began to rise thanks to wild yeasts present in the air and flour—revolutionized breadmaking, allowing for lighter, more digestible, longer-lasting, and more flavorful loaves than flat, hard unleavened flatbreads. For millennia, every family, monastery, and community kept their own sourdough starter, passing it down from generation to generation as a precious treasure.

It wasn't until the 19th century that brewer's yeast (Saccharomyces cerevisiae) was isolated and commercialized, allowing for rapid and standardized leavening, accelerating industrial production but degrading the flavor, digestibility, and nutritional value of bread. In the 20th century, industrial flour refining removed the bran and germ (the most nutritious but least preservable parts), producing impoverished white flours that required artificial fortification with synthetic vitamins. The result was modern bread: white, extremely soft, flavorless, crumbly, stale quickly, and providing little nourishment while temporarily filling.

The contemporary artisanal bakers' movement—of which Triticum and Matteo Valentini are excellent representatives, recognized by Gambero Rosso with three loaves (the highest award)—is reviving ancestral techniques, ancient or quality grains, live sourdough, long leavening, and the philosophy of "bread as a sacred food" that nourishes body and soul rather than just filling the stomach.
 
 
 

Choosing whole wheat bread means fiber and a low glycemic index

Whole wheat bread offers a vastly superior nutritional profile to refined white bread: abundant fiber (about 7-9g per 100g versus 2-3g in white bread), which slows the absorption of sugars and helps maintain more stable blood sugar levels (low glycemic index), promotes prolonged satiety by reducing emotional cravings, supports intestinal regularity, and nourishes the beneficial microbiota; B vitamins concentrated in the germ (B1, B2, B3, B5, B6, folic acid), essential for energy metabolism; antioxidant vitamin E concentrated in the germ; minerals (magnesium, iron, zinc, selenium, manganese, phosphorus) much more abundant than in white bread; quality proteins; essential fatty acids in the germ.

The low glycemic index (estimated at around 40-50 compared to 70-75 for white bread) makes this bread suitable for diabetics, those following low-calorie or low-glycemic load diets, athletes seeking a gradual release of energy, and anyone wishing to avoid the blood sugar spikes and resulting energy crashes that follow the consumption of high-GI refined carbohydrates. The long leavening process with sourdough starter partially pre-digests gluten and starches, making them more tolerable even for people with non-celiac gluten sensitivity or digestive disorders.
 
 
 

How to Best Use: Whole Wheat Bread 

• SUBSTANTIAL BREAKFASTS AND SNACKS
  Lightly toast the whole wheat bread and spread organic butter, jam no added sugars, raw pressed wildflower honey from the Treja Valley, organic hazelnut paste 100%, peanut cream. Accompany with avocado crushed, eggs, smoked salmon, ricotta cheese for protein breakfasts. Perfect with organic stracchino
• BRUSCHETTE, CROSTINI AND MEAL ACCOMPANIMENTS
  Use for bruschetta with tomatoes, garlic, basil. Prepare croutons for pates, appetizers, cheese. Accompany soups, soups, vegetable, vegetables. Use for panzanella, ribollita, tomato soup.
• HEALTHY SANDWICHES, TOASTS AND SANDWICHES
  Make sandwiches with grilled vegetables, eggplant baba ganoush. Use for whole wheat toast, sandwiches, and sandwiches with tuna, chicken, turkeyStale grater for wholemeal breadcrumbs.

The Producer: Triticum

Triticum is a virtuous agricultural microbakery founded by Matteo Valentini, an artisan baker trained in fine dining who has chosen to dedicate himself entirely to the art of authentic bread. With passion, study, research, and profound respect for raw materials, local areas, farmers, and people, Triticum produces artisanal breads that showcase flours from small Italian mills, live sourdough starter cultured daily, long natural leavening (at least 24 hours), and oven baking that enhances the crust and crumb. Each loaf, baked early in the morning, tells stories of environmental ethics, enlightened farmers, and artisanal dedication. Recognized by Gambero Rosso with three breads (the highest recognition), Triticum is a reference point for those seeking authentic bread that nourishes body and soul.
 
 
 

Ingredients

Piedmontese whole wheat flour (Mulino Sobrino), water, sourdough starter, sea salt.
 
 
 

Indicative Nutritional Values ​​(per 100g of product)

• Energy: about 230-250 kcal
• Carbohydrates: 45-50g (of which sugars: 2-3g)
• Fiber: 7-9g
• Protein: 8-10g
• Fat: 2-3g (of which saturated: <0,5g)
• Salt: varies according to recipe

Glycemic index

Low (estimated 40-50) – suitable for diabetics and low glycemic load diets
 
 
 

Distinguishing features

100% Wholemeal, Live Sourdough, Leavened for at least 24 hours, Piedmontese flour from Mulino Sobrino, Baked early in the morning, Three Gambero Rosso Breads
 
 
 

Allergens

Contains gluten (wheat). Not suitable for celiacs.
 
 
 

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