200 g rye flour
30 g plain flour
natural yeast
10 walnuts
5 dried figs
10 dried chestnuts
20 g butter
50 g sugar
salt
Gently work together the two different kinds of flour and the yeast with the water to give the right consistency. Soften the walnuts, figs and chestnuts in water, then sprinkle with the sugar and chop finely. Add them to the dough and knead until it is firm and silky to the touch. Shape into a loaf and bake in a country oven, or an electric or gas home oven for about an hour.
This is a light Valtellina panettone, which, unlike the more sophisticated Milanese version, uses only local ingredients. Other ingredients often include honey and raisins.
