Prep 2 hrs 30 mins
Cook 20 mins
A rustic, whole wheat version of Italian Bread. Posted for a request, but I haven't made it myself.
Make and share this Crusty Whole Wheat Italian Bread recipe from Food.com.
- 1 1⁄4 cups water (105-115 deg.F.)
- 2 tablespoons light brown sugar or 2 tablespoons dark brown sugar
- 1⁄8 teaspoon ground ginger
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups bread flour
- 1 1⁄2 cups whole wheat flour
- 1 package active dry yeast
- 2 tablespoons cornmeal, for dusting baking sheet
- ----ForBread Machine----.
- Add all ingredients except cornmeal to bread machine pan in the order recommended by your machine's manufacturer.
- Select dough cycle and start machine.
- In large bowl, dissolve yeast, brown sugar, and ginger in warm water.
- Let stand 5 minutes until yeast foams.
- Add salt and bread flour; beat well.
- Stir in whole wheat flour to make a stiff dough.
- Turn out onto lightly floured board and knead 10 minutes or until dough is springy, smooth and satiny.
- Wash bowl, grease it, and add dough to bowl; turn over to grease top.
- Let rise in a warm place until doubled in bulk, about 1 hour.
- ----Shapingand Baking----.
- Lightly oil or grease a 14x17" baking sheet and sprinkle with cornmeal; set aside.
- Punch down the dough.
- Divide in half and, on a lightly floured surface, shape into long loaves, rolling each piece first into a 5x12" rectangle, then rolling each up along the long side to make a long, narrow loaf.
- Pinch edges to seal, and taper ends.
- Place loaves, seam side down, on prepared baking sheet.
- Let rise until doubled, about 45 minutes.
- Make 4-5 slashes across each loaf with sharp knife or razor blade.
- Brush each loaf with water and sprinkle with whole wheat flour.
- Bake in a preheated 400 degree F oven for 15-20 minutes, until loaves are browned and crisp.
- Remove to a wire rack to cool completely.
- NOTE: I also use a spray bottle filled with water and spray the loaves and oven walls once or twice at 5-minute intervals at the beginning of baking.
- You could also make this into one large oblong loaf or a round loaf, but baking time would need to be increased.
The kids loved this one, very nice crust, lovely taste. I used 2 cups whole wheat flour, one cup unbleached all purpose (Canadian). Used the full dough cycle on the ABM. I think I had to add a couple extra tablespoons of flour and I added 4 tablespoons of ground flax. Will definitely be our "go too" bread recipe from now on. Thanks for posting :)
Wonderful!!! I used 100% whole wheat flour (I ground it to a fine bread flour consistency), used the bread maker for the kneading and baked it on a stone. The bottom didn't brown, though, so maybe I'll just use a sheet pan next time. But it looks amazing! So good just with butter or dipped in olive oil and balsamic. And my kids are devouring it! Thank you for this great recipe!!!
This is such a good recipe. I've made it twice now--once following the instructions exactly, and the second subbing semolina for the cornmeal and topping with soymilk & rolled oats instead of water & flour. Both times I was so pleased with the results. This is such an easy recipe for someone not very experienced with breadmaking. I'll definitely use it again.