Crusty Whole Wheat Italian Bread

Recipe by Donna M.
READY IN: 2hrs 50mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • ----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.
  • ----ConventionalMethod----.
  • 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.
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