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Crusty Whole Wheat Italian Bread
A rustic, whole wheat version of Italian Bread. Posted for a request, but I haven't made it myself.
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light brown sugar
or 2 tablespoons
dark brown sugar
whole wheat flour
active dry yeast
, for dusting baking sheet
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.
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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