Crusty Whole Wheat Italian Bread 🥖
Introduction:
Indulge in the delightful aroma of freshly baked Crusty Whole Wheat Italian Bread! This recipe is a celebration of wholesome ingredients and traditional Italian flavors, perfect for any occasion. Whether you’re a seasoned baker or just starting out, this recipe promises to deliver a crusty exterior with a soft, chewy interior, making it an irresistible treat for bread lovers everywhere. With simple ingredients and easy-to-follow instructions, you’ll soon be savoring the satisfaction of homemade bread straight from your oven!
Nutritional Information:
- Calories: 92.4 per serving
- Fat Content: 0.5g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 220.1mg
- Carbohydrate Content: 19.7g
- Fiber Content: 1.7g
- Sugar Content: 1.8g
- Protein Content: 3g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/4 cups | Water |
| 2 tbsp | Light brown sugar |
| 1/8 cup | Dark brown sugar |
| 1 1/2 tsp | Ground ginger |
| 1 1/2 tsp | Salt |
| 1 1/2 cups | Bread flour |
| 1 cup | Whole wheat flour |
| 2 tsp | Active dry yeast |
| As needed | Cornmeal (for dusting) |
Instructions:
For Bread Machine:
- Add all ingredients except cornmeal to the bread machine pan following the order recommended by your machine’s manufacturer.
- Select the dough cycle and start the machine.
Conventional Method:
- In a large bowl, dissolve yeast, brown sugar, and ginger in warm water.
- Allow the yeast to foam for about 5 minutes.
- Add salt and bread flour to the mixture and beat well.
- Stir in whole wheat flour until a stiff dough forms.
- Turn out the dough onto a lightly floured surface and knead for approximately 10 minutes until the dough is springy, smooth, and satiny.
- Wash the bowl, grease it, and place the dough in the bowl, turning it over to grease the top.
- Let the dough rise in a warm place until doubled in bulk, which usually takes about 1 hour.
Shaping and Baking:
- Lightly oil or grease a 14×17″ baking sheet and sprinkle it with cornmeal. Set aside.
- Punch down the dough and divide it in half.
- On a lightly floured surface, shape each half into a long loaf by rolling it into a 5×12″ rectangle and then rolling it up along the long side to form a long, narrow loaf. Pinch the edges to seal and taper the ends.
- Place the loaves, seam side down, on the prepared baking sheet.
- Allow the loaves to rise until doubled in size, approximately 45 minutes.
- Make 4-5 slashes across each loaf using a sharp knife or razor blade.
- Brush each loaf with water and sprinkle with whole wheat flour.
- Bake in a preheated 400°F oven for 15-20 minutes or until the loaves are browned and crisp.
- Remove the loaves from the oven and transfer them to a wire rack to cool completely.
Additional Notes:
- You can also use a spray bottle filled with water to spray the loaves and oven walls once or twice at 5-minute intervals at the beginning of baking.
- If preferred, you can shape the dough into one large oblong loaf or a round loaf, adjusting the baking time accordingly.
Serving Suggestions:
Enjoy this Crusty Whole Wheat Italian Bread warm from the oven with a drizzle of olive oil and a sprinkle of sea salt. It’s perfect for dipping in soups, slathering with your favorite spreads, or simply savoring on its own. Share it with friends and family or savor it as a comforting treat any time of day!
