Crusty Whole Wheat Italian Bread

READY IN: 2hrs 50mins
Recipe by Donna M.

A rustic, whole wheat version of Italian Bread. Posted for a request, but I haven't made it myself.

Top Review by Just_Ducky

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 :)

Ingredients Nutrition


  1. ----ForBread Machine----.
  2. Add all ingredients except cornmeal to bread machine pan in the order recommended by your machine's manufacturer.
  3. Select dough cycle and start machine.
  4. ----ConventionalMethod----.
  5. In large bowl, dissolve yeast, brown sugar, and ginger in warm water.
  6. Let stand 5 minutes until yeast foams.
  7. Add salt and bread flour; beat well.
  8. Stir in whole wheat flour to make a stiff dough.
  9. Turn out onto lightly floured board and knead 10 minutes or until dough is springy, smooth and satiny.
  10. Wash bowl, grease it, and add dough to bowl; turn over to grease top.
  11. Let rise in a warm place until doubled in bulk, about 1 hour.
  12. ----Shapingand Baking----.
  13. Lightly oil or grease a 14x17" baking sheet and sprinkle with cornmeal; set aside.
  14. Punch down the dough.
  15. 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.
  16. Pinch edges to seal, and taper ends.
  17. Place loaves, seam side down, on prepared baking sheet.
  18. Let rise until doubled, about 45 minutes.
  19. Make 4-5 slashes across each loaf with sharp knife or razor blade.
  20. Brush each loaf with water and sprinkle with whole wheat flour.
  21. Bake in a preheated 400 degree F oven for 15-20 minutes, until loaves are browned and crisp.
  22. Remove to a wire rack to cool completely.
  23. 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.
  24. You could also make this into one large oblong loaf or a round loaf, but baking time would need to be increased.

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