The pleasure of doing things well, in a calm and natural way. Like sharpening the blade of a scythe, carving a piece of wood into a small sculpture with a chisel, or deciding to repair something by hand rather than throwing it away. Ever since its foundation in 1870 in Trentino in the Sugana Valley, Molino Tamanini has always worked in this way: few things, but high quality; few words, but a lot of substance. Its soft wheat flours and various types of cornmeal for polenta, of course, were quietly and gradually joined by buckwheat flours, durum wheat flours and, over time, semi-finished baking mixes for making white bread, 5-grain bread, and wholemeal bread, amongst other products. Since 2000 Molino Tamanini makes part of Molino Merano, and now new chapters of the story are unfolding, with the mountains, meadows, fir trees, deer… playing a key role alongside the flours. The same spirit that has been "working in Trentino since 1870".



500 g 5-grain-bread mixture
Approx. 310 ml lukewarm water


Pour the mixture and the lukewarm water into a bowl and knead by hand or with a dough mixer, until you have a smooth and elastic mixture (approx. 8 mins.).

Cover with a cloth and leave to rise in a warm room for about 1 hour.

Knead the dough by hand on a floured surface to give it the desired shape.

Place the loaf on a baking sheet that is either lined with baking paper or greased with a little oil. Cover with a cloth and leave to stand in a warm room for 15 minutes.

Moisten the surface of the dough with a bit of water and place the baking tray on the middle shelf in the oven preheated to 220°C. After 10 minutes, lower the temperature to 180°C and cook for another 35 minutes or until the surface of the bread is golden.