Crusty Whole Wheat Italian Bread Recipe

Crusty Whole Wheat Italian Bread Recipe

Total Time

02:50 mins

Preparation 02:30 mins

Cooking 00:20 mins

Recipe ingredients:

Preparation of the recipe:

—-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 14×17″ 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 5×12″ 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.

Source: Food.com: Crusty Whole Wheat Italian Bread Recipe