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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (45g) Recipe makes 16 servings |
||
| Calories 92 | ||
| Calories from Fat 3 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 220mg | 9% | |
| Potassium 75mg | 2% | |
| Total Carbohydrate 19.7g | 6% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 1.7g | ||
| Protein 3.0g | 5% | |
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Crusty Whole Wheat Italian Bread
By: Donna M.
Aug 28, 2002
A rustic, whole wheat version of Italian Bread. Posted for a request, but I haven't made it myself.
SERVES 16 , 2 Baguettes
Ingredients
- 1 1/4 cups water (105-115 deg.F.)
- 2 tablespoons light brown sugar or dark brown sugar
- 1/8 teaspoon ground ginger
- 1 1/2 teaspoons salt
- 1 1/2 cups bread flour
- 1 1/2 cups whole wheat flour
- 1 package active dry yeast
- 2 tablespoons cornmeal, for dusting baking sheet
Directions
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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- Course > Breads > Yeast
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 4 hours
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- Preparation > Equipment > Small Appliance > Bread Machine
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- Occasion > Taste/Mood > Comfort Food
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Featured Reviews for This Recipe
From: Chef #725332
On Jul 29, 2008
So good! I made this with 1.5c all purpose flour + 1.5 teaspoon of wheat gluten to substitute for the bread flour. Definitely let the bread flour mix for a while (I use a stand mixer) before adding the wheat. The first time I tried this recipe, I didn't read the directions too well and just added all the flour at the same time and let it mix til it was just combined - but the the bread was a flop. The second time around, after letting the bread flour mix well, the bread came out fluffy, tender, and so delicious!
From: BonnieD Oz
On Jun 28, 2008
This was absolutely stunning! And how easy in the bread machine with finishing in the oven? Our fussy 2 year old ate 2 thick pieces with heaps of butter and ignored the outstanding lasagna that went along with it (much to my chagrin). We omitted ginger and substituted 1 tsp oregano plus 1 tsp basil. Note - both were very heaped tsps as our 5-yr-old added the herbs. Used 1 tbsp (15ml) yeast since we don't have packages and I had to guestimate. Rose BEAUTIFULLY both times. 2 loaves at 160deg cel in fan forced oven for 22 minutes. This will be a staple in our house! Thank you very much!
From: GoodMorningBurger
On Sep 7, 2005
Fab! I made this with 3 cups of whole wheat flour, as i am trying to cut down on my white flour intake...I formed the risen dough into one large round loaf, and after the 45 minute second rise, baked at 400ºF for 31 minutes, and the crust was insanely crisp, and the moist bread inside made me weep! :'''''-) EXCELLENT! A++++++ _Joanna
From: Missy Wombat
On Sep 3, 2005
***** This is an excellent bread with a very nice crispy crust. Perfect for dunking in olive oil! I was most impressed by the way it rose particularly since I used the bread machine to mix the dough. I managed to misplace the second page of instructions and didn't have net access at the time so baked it for 45 minutes at 190 deg C as one big large loaf. Donna, have a go at this one yourself! Definitely worth it! Addit: This is a six star bread. It consistently rises well whether you finish it in the oven or just do the whole thing in the breadmaker. This has become my default recipe for when I want a reliable great-tasting bread that can be used for things like bread baskets.
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