Pane Rimacinto Siciliano

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Pane rimacinato Sicilano is an ancient bread made from re-milled, fine semolina flour, the Semola Rimacinta. The crumb is a yellow-gold colour with a nutty taste and keeps very, very well. 

The sesame seed topping is typically Sicilian and is not just for decoration. Often made for the feast of Santa Lucia, this is one of the best-loved breads for that occasion. 

ingredients

500 gms Semola Rimacinata

310 gms lukewarm water

20 gms Extra Virgin Olive Oil

10 gms fine sea salt

20 gms honey

7 gms instant active yeast

50 gms sesame seeds for topping. 

METHOD

Mix the water with the oil, honey and salt. 

Mix the flour with the yeast. 

Bring everything (except the sesame seeds) together into a rough dough. 

Now knead for at least 10 minutes (probably more) until you have a soft and silky dough. 

Transfer the dough to a lightly oiled bowl, cover and leave in a warm place to double in volume.

Tip the dough out onto a lightly-floured board, weigh and divide into three portions. 

Roll each portion into a ball, cover, and allow to rest for 10 - 15 minutes. 

Now roll each portion out into a long rope about 12 - 14 inches long (30 - 36 cms). 

Braid the three strands together, pinch the ends tightly shut and tuck the ends underneath. 

Now, spritz the top of the braid, lift it carefully and invert it into a tray containing the sesame seeds. Gently press down to ensure the seeds stick. 

Return the loaf, seeds upwards, onto a prepared baking sheet, cover and allow it to rise until it has expanded and is noticeably puffy. This will take an hour (maybe more - watch the dough, not the clock). 

Preheat the oven to 200⁰C (390⁰F) Conventional and add a tray of water to produce steam during baking. 

Bake for 20 minutes and then remove the tray of steam. Continue to bake for a further 10 minutes  or until the loaf is deeply golden and the seeds give off a nutty aroma. 

Cool on a rack. 

Happy Baking.