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Sicilian flour for black bread - Molini del Ponte

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Product description

Sicilian Flour for Black Bread

Sicilian Flour for Black Bread , organic wholemeal durum wheat flour, suitable for the preparation of Castelvetrano black bread and wholemeal bread products.

Sicilian Flour for Black Bread is a soft flour rich in aromatic notes due to natural stone milling.

Castelvetrano Black Bread and how to prepare it

Castelvetrano Black Bread is typical of the province of Trapani, and is a protected and protected product due to its unique characteristics.

It is cooked in wood ovens without direct flame, it acquires this very dark fleece while the inside takes on a warm yellow color.

We can reproduce it at home using the Sicilian Flour for Black Bread by Molini del Ponte , but to make it more "drinkable" in the home oven we tame it with a handful of the ineffable Manitoba. Hated but very useful.

The yeast is the generous licoli [liquid culture yeast].

  1. We take approximately 150 licoli and dilute it with 400g of sparkling water.
  2. Let's prepare 500g of Sicilian Flour for Organic Black Bread.
  3. We add a teaspoon of diastatic malt.
  4. We pour the flour into the liquid obtained from the licoli dilution and stir it quickly. Let it rest for half an hour.
  5. We sift 100g of Manitoba flour and add it to the previously obtained mixture. The dough will be rather thick: add two tablespoons of water and the salt. Let the mixer run for another 10 minutes.

  6. The dough will not come together easily: the sawdusty texture of these difficult grains does not easily trigger an important gluten network, despite the important protein content.

  7. At the end, form a ball and let it rest in a covered bowl, in the fridge for about twenty hours.

  8. The next day, take it out of the fridge and let it come to temperature for at least half an hour.

  9. Pour onto the well-floured work surface and start folding, bringing the edges of the dough towards the center and turning. Let it rest for half an hour.

  10. Repeat the fold at least two more times: you will feel the bread gain strength and tension.

  11. At the end, make a deep vertical cut on your back.

  12. Bake at maximum temperature for 20 minutes. Then lower to 200° for another 30, and finally to 180° for 10 minutes.

  13. Remove from the oven and place on a grill. Let it rest for two hours before cutting.

  14. Enjoy your meal!

Natural stone milling

Sicilian flour for black bread , natural stone milled.

The traditional stone milling keeps the temperature low during processing, preserves the organoleptic characteristics of the raw material and gives this flour the right degree of roughness.

Molini del Ponte and the recovery of ancient Sicilian grains

Stone and technology, innovation and avant-garde, recovery of ancient Sicilian grains constitute the guidelines that accompany the wheat processing activity, the production of excellent semolina and flours and all company projects.

With the art of miller Filippo Drago, he produces intact flours of ancient Sicilian grains, from organic and biodynamic agriculture , not deprived of the germ thanks to stone milling.

How are ancient grains processed?

The wheat is milled by pressure and rubbing, this is how our wheat juices are obtained.

The most delicate operation on the millstones is rattling or grooving, i.e. the creation of spokes whose size, shape and number depend on the type of grain and grinding.

The function of rattling is to crush the cereals better, to reduce the friction of the working surface, avoiding overheating.

This operation together with numerous other measures of which the miller is the guardian, which are the fruit of his experience, of the knowledge of the raw material that he processes, together with the essential ingredient of authentic passion, contribute to the excellence and uniqueness of our flours.

At the service of the ancient stone mills there is the very modern optical control system for selecting and cleaning the grain.

In this way each variety of intact wheat retains its aromas and flavors that characterize it.

Sicilian Flour for Black Bread for sale online on our shop

Shipping Times and Information

We are committed to bringing to your home the best taste and freshness that the Sicilian artisan food and wine tradition has to offer!

For this reason, ordinary delivery times, from the moment of notification of shipment, are generally between 7 and 15 working days:

  • In some cases the products are immediately available and ready to leave in a short time and therefore we will proceed with shipping immediately! Shipping within the national territory can also affect the speed.
  • In other cases , to guarantee maximum freshness and quality, the products are made specifically for your order! So, to produce your freshest specialties, it takes its time. International shipping may also affect the speed.

We know that speed is an important factor and for this reason we are committed to processing your orders in the shortest time.

You can follow the progress of your shipment with the no. tracking that will arrive by email a few days after the order, when the package is ready to be shipped to you!

Our staff is always available to provide you with all the information on your order and to ensure that you receive the best of our products in the shortest time possible!

Important information for USA Customers : unfortunately at the moment we CANNOT ship ALCOHOL and FISH IN OIL.

Important information for SWITZERLAND and UK customers: unfortunately we CANNOT ship ALCOHOL at the moment.

However, let's remember that all the other products are available... and delicious! Thank you.

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Sicilian flour for black bread - Molini del Ponte

Why choose Emporio Sicilia?

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