pan co santi
5 from 1 vote

Pan co' santi

Course Dessert, Bread
Cuisine Tuscan
Prep Time 6 hours
Cook Time 40 minutes
Total Time 6 hours 40 minutes
Servings 2 loaves
Author Giulia


  • 450 g of flour + about 400 g flour
  • 250 g walnuts
  • 165 g raisins
  • 150 ml red wine
  • 100 g extra virgin olive oil
  • 50 g sugar
  • 45 g brewer's yeast
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Egg yolk for brushing the bread


  • You must make it in two steps.
  • The night before, or at least 6 hours before, dissolve half of the brewer’s yeast into warm water (about 150 ml), combine some flour and cover with the leftover flour, using a large bowl. Wait till the next day or until the flour explodes… the yeast becomes alive and comes out of the flour, making small trickles of risen dough.
  • The day after soak raisins into warm water. Heat the olive oil in a large saucepan and add the chopped walnuts, the sugar and the squeezed raisins. Brown for a few minutes and remove from the heat. Let it cool down.
  • Add this mixture to the leavened flour, combining the leftover yeast dissolved into about 150 ml of warm water and other ingredients as well.
  • Knead the dough for about 10 minutes until it gets smooth and it doesn’t stick to your hands anymore.
  • Let rise for about 2 hours in a warm place covered with a kitchen towel, until it doubles its size.
  • Now knead again the dough for about 5 minutes and make two small round loafs, carve them with a cross cut and let them rise again until they double their size.
  • Rub them with beaten egg yolk and bake in the preheated oven to 180°C for about 40 minutes.
  • Let them cool down. They give their best the day after.
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