Column | Little Cuisine of Lake Como
Pan Mataloc – bread with walnuts and sultana
200 gr rye flour
40 gr white flour type 00
A pinch of yeast
20 gr butter
50 gr sugar
One teaspoon honey
A pinch of salt
5 dried figues
How to prepare:
Put in a basin rye and white flour, honey sugar and room temperature butter. Knead gently. If necessary add a bit of water. Cut dried figues in little pieces. Ad dried figues, sultana and walnuts. Model a little ball. Put it on a baking tray covered by greaseproof paper and cook it in oven at 160°degree for an hour.
Once cooled serve it in slices with cream of your choosing.
Here the link with all the recipes of our Little Cuisine of Lake Como