Whole Wheat With Honey (Pane Integrale Con Miele)

Total Time
48hrs 40mins
Prep 40 mins
Cook 48 hrs

This makes a nice breakfast bread, with a pat of butter and a drizzle of honey.

Ingredients Nutrition

Directions

  1. STARTER, stir the yeast into the water, let stand until creamy, 10 minutes.
  2. Stir in the flour with 70 to 100 strokes of a wooden spoon.
  3. Let rise covered 6 to 24 hours.
  4. Measure 1/4 cup (50 g) for each loaf.
  5. DOUGH (1 loaf), stir the yeast and honey into 1/4 cup water, let stand 10 minutes.
  6. Chop the starter into small pieces and add to the dissolved yeast.
  7. Pour in the remaining 1 1/4 c water and squeeze the starter between your fingers until the starter is in little shreds and the water is chalky.
  8. Mix the flour and salt and stir 1 cup at a time into the yeast mixture until the dough comes together.
  9. Knead on a floured surface until the dough is fairly smooth and has lost most of its stickiness, about 8 to 10 minutes.
  10. Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 2 hours.
  11. Turn the dough out onto a floured surface and shape into a round loaf without punching the dough down.
  12. Place loaf on a lightly oiled baking sheet sprinkled with cornmeal.
  13. Cover with wax paper or a towel or lightly oil the top of the loaf and cover with plastic wrap.
  14. Let rise until doubled, 1 hour.
  15. Preheat the oven to 450°F.
  16. Bake 10 minutes, spraying every 3 minutes with water.
  17. Reduce the heat to 400°F and bake 25 minutes longer.
  18. Cool completely on rack.

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