It’s time to raise a toast! Or even better: to bake some delicious toast-sandwich!
I love experiments with new flours – escpecially with flours that are telling a story and sharing a special philosophy.
Searching for a real European strong breadflour, which would rival easily Canadian Manitoba flour, I discovered the Paolo Mariani’s mill. In the small village „Barbara“ in middle Italy, Paolo Mariani runs hins mill in third generation and produces more than 100 tons of wheat flour every single day.
In 2014 Paolo’s flour portfolio was joined by a very special product – „Manitaly“. A completely new and totally Italian flour, having the same characteristics as Canadian Manitoba.
But Manitaly does not just incorporate the value of local tradition while taking advantage of the region’s potential.
This pure Italian approach avoids highly excessive transportation times and a very alarming negative impact on our bread, which we might have not been aware of yet: Acquiring Manitoba wheat means using a raw material from Canada, after being transported in container ships for at least 30 days. As the temperatures during that time are difficult to control, it may cause the development of mycotoxins that are harmful to human health (at that point we have to mention the excess energy consumption as well). No need of that stuff in and for our bread right?
For Manitaly the Marianis succeeded in cultivating a special wheat mix, which allowed the attainment of a flour of great strength and stability that is suitable for the production of bread, pizza, focaccia and pastries with long rising times. Exactly what I had been searching for!
For the first #brotokoll recipe with Mariani flours, we go for the full…I meant „whole“ monty. Better said: The whole grain! Yes, there is a Manitaly whole grain variety as well!
Manitaly wholemeal flour is the result of Paolo’s, Danny’s and the whole Mariani family‘s desire to develop a 100% wholemeal flour, richer in fibre, more digestible, fully following the philosophy of Manitaly‘s supply chain that incorporates the value of local land tradition by aiming at strong, all-Italian grains.
Oriented at both culture and process of Northern European mills, with Manitaly Integrale for the first time in Italy, a “wholegrain” wholemeal flour was developed by exploiting the quality of wheat grains to the full. Full of flavor and full of the best nutrients that nature provides: fibre, vitamins, essential amino acids, minerals, and much more. Just perfect for a wild #brotokoll wholegrain toast-sandwich!
Grainwich – The wild whole wheat toast-sandwich
I won’t tantalize you anymore – get ready for a fluffy 75% whole grain toast-sandwich!
Delictaely buttery and flattered by the sweetness of honey. But wait – there is more! Malted ground wheat germ (“Eclats”) on top transform this sandwich bread into your next favorite for breakfast – but not only.
Andy yes, that sandwich will go wild – you gonna leaven it with the power of your natural wild yeastwater.
What are you waiting for? Ready, set, dough! And guess what…you may bake this fella also in your Challenger Bread Pan*!
Do you want to get your hands on Manitaly? Join one of my upcoming baking workshops and check out the #brotokoll workshops overview.
I have to mention at this point that this is an unsponsored blog post – however, as for transparency reasons I inform you that the * marked links are affiliate ones. The final sales price for you doesn’t change in any way!