Timilia flour: recipes and information on timilia. Where to buy it and characteristics of timilia wheat.
The wheat used today for the production offlourit is by no means chosen for its goodness or nutritional properties. The food industry has gradually been selecting increasingly productive grains. The need of the industries to maximize profits has gone to the detriment of the nutritional properties and flavor of the raw material used. Both when it comes toWheatthat when it comes todurum wheat, the flours and semolina that we find on the market leave much to be desired in terms of flavor and micronutrients. To overcome this problem we can focus on ancient wheat varieties, thetimiliais one of them.
Variety of wheat: tumminia or timilia
In the article dedicated to the self-production of flour (How to make flour at home), I explained to you that there are over 30,000 varieties of wheat but those that are used in intensive agriculture are the poorest in terms of nutritional elementsisgoodness. Eating a pizza or bread prepared with fresh flour obtained by grinding a selected variety of wheat grown in the family is an unprecedented experience that unfortunately only a few of us have had the opportunity to try.
Hunting for ancient wheat varieties means rediscovering authentic and forgotten flavors. ThereTumminiait is a variety of wheat that was very widespread until the last century, especially in the Mediterranean basin. It is one of the many varieties of ancient wheat set aside because it fails to meet the high production standards required by the agri-food industries.
Timilia wheat, characteristics
Thewheat timiliaalso known asmarzulo grain, tumeniaortumminia, was less fortunate than the Khorasan wheat (the variety of wheat used for the preparation ofkamut flour) and between 1940 and 1950, its crops were almost completely abandoned.
Her food characteristicsthey are remarkable. Thetimilia grainit is rich in trace elements, including proteins. It has a low gluten index and is more digestible than classic white flour. It was not only the low yields in terms of production that discouraged the cultivation ofmarzulo grain: the Timilia flour it should be eaten fresh or in any case within 4 months of grinding: a nightmare for large producers!
It is asummer wheatwhich matures in three months. According to peasant tradition, it is sown from winter until the beginning of summer (from January to June) and ripens within three months after sowing. This wheat doesn't need a lot of water but it needs a mild climate to thrive. It is no coincidence that hiscultivationis concentrated in Sicily, in the far south of Italy. In particular, themallet grainit is grown in the provinces of Agrigento, Caltanissetta, Enna, Messina, Palermo, Ragusa and Trapani.
It's about avariety of durum wheat, therefore more suitable for the preparation of pasta but, in the Sicilian hinterland, theblack bread from tuminia: theblack bread from Castelvetranoshown in the photo below.
Timilia bread, recipe
In the Italian food and wine tradition, theTimilia flourhas not been abandoned by everyone: the black bread of Castelvetrano (in the province of Trapani), owes its characteristic toasted aroma to the starting grain, themarzulo grain! Castelvetrano bread is obtained by mixing twogroats(with the termsemolinaof coursewhole wheat flour), a Sicilian blonde and the one obtained by grinding thetumminia(timilia flour). At home, nobody forbids us to prepare timilia bread only from this flour!
Tradition involves the use of timilia flour, salt from Trapani, natural yeast and salt from Trapani. The dough should go through a long leavening and then be baked at 300 ° C in stone ovens fed with olive leaves. The crust must then be covered with sesame seeds. This traditional recipe is that of Castelvetrano black bread. At home we can proceed in a more practical way.
How to make timilia bread, recipe
For the timilia bread recipe you will need:
- 500 grams of whole timilia flour
- about 325 ml of water
- 10 grams of fresh brewer's yeast, but even better if you use a 60g stick of mother yeast
- a teaspoon of honey (to improve leavening)
- 15 grams of sea salt
- a tablespoon of extra-virgin olive oil
- sesame seeds or pumpkin seeds (optional)
Prepare the bread dough by gradually integrating the water with the flour. The amount of water I have indicated is only indicative, so it is important to add it gradually.
In the case of brewer's yeast: dissolve the fresh brewer's yeast in half the warm water and start incorporating this. Wait a few hours to rise, until the dough hasalmostdoubled its volume.
In the case of sourdough or natural yeast, add it to the dough and wait at least 8 hours for it to rise.
Timilia flour, where to buy it
It is not easy to find ancient wheat varieties on the market. If you are in Sicily, it will not be difficult for you to find ittimilia flourbut if you live in other regions of Italy the business is more difficult. You can contact the specialized bakery shops, the most well-stocked agri-food shops or by taking advantage of online sales.
On Amazon, at this address, you can find 5 kg of timilia flour (divided into 1 kg packs) at the price of 24.05 euros. It is aboutorganic timilia flour. Don't be frightened by the words "Semolina". Durum wheat flours, used mainly for the production ofpasta, are marketed under the term semolina.
That of di Timilia it is a durum wheat flour (if you have doubts about this statement, I invite you to read the articleDifferences between durum wheat and soft wheat). In ancient times it was known asTumina Nigra, tremelia, tumminia, trimminia, tummulia, diminia, riminia, grain mazzuolo, marzuddu or other dialect forms.
This cultivar has medium-length reste of a pale yellow, with medium-length and brown kernels (this is why the bread in the photo above appears almost black).
There Timilia flour, after milling, it has a grayish straw color, different from the commercial flours we are usually used to. Timilia flour bread has an excellent aroma, presents with a good nutritional value and thanks to the use of sourdough (natural yeast, for more information: refreshment of the mother yeast) has a long shelf life, can be kept soft and fragrant for several days.
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