Molche Bread - Lake Garda


  • flour 1200 g
  • sugar 20 g
  • brewer’s yeast 80 g
  • salt 15 g
  • extra virgin olive oil 6 cl
  • warm water 280 g
  • milk 220 g
  • molche 200 g





Dissolve the yeast in warm water, add the milk, sugar, salt, oil, molche and sieved flour and leave to rise for an hour and a half in a warm humid place (if the air is too dry, remember to cover the
bowl with cling film or a damp dish cloth). Turn out and knead for 10 minutes, shape the dough into small rolls and leave to rise for another hour or thereabouts. Brush the loaves with water
and bake at 180° C for 25/30 minutes.

For each kilo of flour you need ½ kg of whatever liquid you like. You can in fact use water, milk, eggs, oil, melted butter, and so on. By varying the liquid ingredients you can get a bread with different flavours each time you make it. For each kilo of flour use one 25 g cube of brewer’s yeast and it will take about 2 hours to rise. To speed the process up, double the amount of yeast.

Molche are the pulpy oily residue left over after pressing olives for extra virgin olive oil.




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