Pane di Matera - Muisca Style

Ingredients

In this Muisca adaptation, the traditional Italian Pane di Matera is transformed by incorporating Andean ingredients such as maize flour, quinoa, and amaranth. The cooking technique also differs, as the bread is traditionally baked in a clay oven instead of a conventional oven. These changes infuse the bread with unique flavors and textures, making it a delightful representation of Muisca cuisine. We alse have the original recipe for Pane di Matera, so you can check it out.

• 2 cups (240g) maize flour 2 cups (240g) maize flour
• 1 cup (185g) quinoa, cooked and cooled 1 cup (185g) quinoa, cooked and cooled
• 1/2 cup (60g) amaranth flour 1/2 cup (60g) amaranth flour
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 1 packet (7g) active dry yeast 1 packet (7g) active dry yeast

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the maize flour, quinoa, amaranth flour, and salt.
2. 2.
   In a separate small bowl, dissolve the honey in warm water. Sprinkle the yeast over the water and let it sit for 5 minutes until foamy.
3. 3.
   Add the yeast mixture and olive oil to the dry ingredients. Mix well until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Preheat a clay oven to 200°C (400°F).
7. 7.
   Punch down the dough and shape it into a round loaf. Place the loaf on a baking sheet lined with parchment paper.
8. 8.
   Bake the bread in the clay oven for 30-35 minutes until golden brown and crusty.
9. 9.
   Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Maize flour — Make sure to use finely ground maize flour for a smoother texture in the bread.
• Quinoa — Cook the quinoa according to package instructions and let it cool completely before adding it to the dough.
• Amaranth flour — If you can't find amaranth flour, you can grind whole amaranth seeds in a blender or food processor until fine.

Tips & Tricks

• For a richer flavor, you can add toasted Andean seeds such as chia or pumpkin seeds to the dough.
• Serve the bread warm with a drizzle of honey or a sprinkle of sea salt for an extra burst of flavor.
• If you don't have access to a clay oven, you can bake the bread in a regular oven at the same temperature.

Serving advice

Serve the Muisca-style Pane di Matera as a side dish with traditional Andean stews or soups. It also pairs well with Andean cheeses and spreads.

Presentation advice

Present the bread on a rustic wooden board or a traditional Andean textile to showcase its cultural significance. You can also sprinkle some amaranth flour on top for an added visual appeal.