Semi-wholemeal Country Bread 

With organic Piedmontese semi-wholemeal flour and rye sourdough starter

A rustic and authentic flavour that smells of everyday tradition

The Semi-wholemeal Country Bread of Triticum Micro Agricultural Bakery

Pane Campagna Semi-wholemeal is the very essence of rustic breadmaking, designed to accompany any moment of the day with its simplicity and rich flavor. Expertly crafted by Triticum Micro Panificio Agricolo, this bread stands out for its thin, pleasantly crunchy crust enclosing a soft, airy, and slightly stringy crumb, perfectly capable of retaining aromas and seasonings.

Its uniqueness lies in the rigorous selection of raw materials: exclusively semi-wholemeal Piedmontese soft wheat flour from the renowned Mulino Sobrino mill is used, a guarantee of quality and respect for the grain.

The dough is enriched and slowly leavened thanks to the use of rye sourdough, which gives the final product a deep aromatic profile, with slight acidic notes that enhance the sweet taste of the wheat.

This bread isn't just a food, but a return to its origins. Its sturdy structure makes it ideal for longer storage than ordinary breads, while maintaining its fragrance intact.

It is the perfect companion for those seeking an authentic taste experience in everyday food, tied to the land and the slow rhythms of nature.
 
 
 

The roots of this Semi-wholemeal Country Bread are deep in tradition

Country Bread was born from the historical need of rural families for a nutritious and long-lasting product. Traditionally prepared in larger loaves, it symbolized family sharing and weekly sustenance. The use of less refined flours, such as semi-whole wheat, was the norm, ensuring a complete nutritional intake that had been lost with the advent of industrial white flours.

The use of rye sourdough is a tribute to ancient fermentation techniques, where rye was often the grain of choice for starters due to its high enzymatic activity.

This method not only allowed for natural leavening, but also developed the complex aromatic bouquets and light acidity that today make this bread a haute cuisine product, capable of telling the story of the Piedmontese fields with every bite.
 
 
 

Choosing Semi-wholemeal Country Bread means taking care of yourself

Eating this bread means benefiting from all the nutritional properties of partially whole wheat grains. The semi-whole wheat flour provides a good amount of fiber, essential for intestinal regularity and maintaining a feeling of satiety for a long time, without sacrificing the typical softness of soft wheat.

Furthermore, the long fermentation with rye sourdough offers significant digestive benefits. The enzymatic processes that occur during leavening partially pre-digest starches and proteins (including gluten), making the bread much lighter and more easily digestible. The absence of chemical additives and preservatives guarantees a genuine product that nourishes the body while respecting its natural balance.
 
 
 

How to Best Use: Semi-Wholemeal Country Bread 

• GOURMET BRUSCHETTA WITH A BLACK HEARTLightly toast the slices to enhance the crispiness of the crust. Spread a thin layer of fine Organic Voghiera Black Garlic Cream 70g, which with its sweet and balsamic flavor will create a unique contrast. Complete with a generous drizzle of Extra virgin olive oil val di mazara 2020 DOP IGP BIO for a sophisticated and unforgettable appetizer.
• SOUP AND CHEESE: THE PERFECT COMFORT FOODThe crumb structure is ideal for dipping. Serve this bread as a rustic accompaniment to a warm Organic Chickpea, Lentil and Barley Soup 500gTo enrich the meal, add flakes of Falisco Aged Pecorino 330g which, melting slightly with the heat of the soup and bread, will release all its aroma.
• FARMER'S SWEET AND SAVOURY BREAKFAST: For a nutritious breakfast or a substantial snack, combine the freshness of Roman Sheep Ricotta DOP BIO 500g spread generously on the slice. Pour some on top Organic Chestnut Honey 500gThe bitterness of the chestnut honey pairs divinely with the sweetness of the ricotta and the aroma of the rye in the bread.

The Producer: Triticum Micro Agricultural Bakery

Triticum Micro Panificio Agricolo represents a reality of excellence in the panorama of artisanal bread-making.

As the name suggests, it is a human-scale laboratory that places agriculture at the center of the production process.

The company's philosophy is based on respect for nature's rhythms, the exclusive use of the highest-quality organic flours, and the valorization of natural fermentation techniques, to offer products that are true acts of love towards the land and the health of consumers.

Find out more about Triticum Micro Agricultural Bakery.
 
 
 

Ingredients

Semi-wholemeal Piedmontese soft wheat flour from Mulino Sobrino, water, rye sourdough starter, salt.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 240 kcal
• Fat: 1.2 g
• Carbohydrates: 48 g
• Protein: 8.5 g
• Fiber: 6 g
• Salt: 1.1 g

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