Tumminia or timilia is a particular type of wheat that, after appropriate processing, produces a special wholemeal flour. This ancient grain is typically Sicilian. The characteristic of the bread made with this type of flour is the high digestibility because raw materials are worked little. Moreover it presents the peculiarity of lasting even several days, if properly conserved. I was able to cook it in thekitchen oven, but if you are lucky enough to own a wood oven try to create this delight and I guarantee that you won’t be able to do without!
Ingredients for 1 loaf of medium size:
- 500 grams Tumminia flour
- 17 grams fresh brewer’s yeast
- White sesame seeds
- lukewarm water q.b.
- 1 tablespoon of salt
Mix 100 grams of flour with water and yeast, until a soft mixture is created. Put it in a bowl and cover with a cotton cloth. Let it rest and rise for 14 hours in a warm place without drafts.
After the indicated time, you will have to add the remaining flour, the salt and lukewarm water to this mixture and start to work it by hand for about 5 minutes. Place it again in the bowl and let it rise for another 2 hours. Now form a large round loaf and brush the surface with water. Sprinkle the bread with some sesame seeds, cut the surface with a knife and let it rest for another 30 minutes. Bake in preheated oven at 200° Celsius degrees for about 1 hour.