Whole Wheat With Honey (Pane Integrale Con Miele) 🍞
Description:
Experience the delightful taste of homemade Whole Wheat With Honey (Pane Integrale Con Miele) from lovewithrecipes.com. This wholesome bread is perfect for breakfast or as a nutritious snack, packed with the rich flavors of honey and the hearty goodness of whole wheat. Whether you’re making it for a family gathering or just to enjoy fresh bread at home, this recipe will guide you through each step to achieve a perfect round loaf that is both healthy and satisfying.
Recipe Category:
Yeast Breads
Keywords:
Breads, Breakfast, Grains, European, Low Cholesterol, Healthy, For Large Groups
Ingredients:
For the Starter:
- 1/4 cup warm water
- 1/4 teaspoon active dry yeast
- 2/3 cup unbleached all-purpose flour
For the Dough:
- 1 1/2 teaspoons active dry yeast
- 1 3/4 cups warm water
- 5 tablespoons honey
- 3 3/4 cups whole wheat flour
- 1 1/2 teaspoons salt
Nutrition Information (Per Serving):
- Calories: 146.1
- Fat Content: 0.7g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 220.6mg
- Carbohydrate Content: 31.3g
- Fiber Content: 3.9g
- Sugar Content: 1.9g
- Protein Content: 5.3g
Servings:
16
Yield:
1 round loaf
Preparation Time:
- Prep Time: 40 minutes
- Cook Time: 48 hours (including rising time)
- Total Time: 48 hours 40 minutes
Instructions:
Prepare the Starter:
- Begin by combining 1/4 teaspoon of active dry yeast with 1/4 cup of warm water in a bowl. Allow this mixture to stand until it becomes creamy, which should take about 10 minutes.
- Stir in 2/3 cup of unbleached all-purpose flour using a wooden spoon. Mix well until combined. You’ll want to give it around 70 to 100 strokes to ensure a good blend.
- Cover the bowl with plastic wrap or a towel and let the starter rise in a warm place for 6 to 24 hours. The longer you let it rise, the more developed the flavor will be.
Prepare the Dough:
4. For the dough, dissolve 1 1/2 teaspoons of active dry yeast and 5 tablespoons of honey into 1/4 cup of warm water. Let this stand for 10 minutes to activate the yeast.
5. Chop the prepared starter into small pieces and add it to the yeast mixture. Pour in the remaining 1 1/4 cups of warm water. Using your fingers, squeeze the starter pieces until they break apart into little shreds and the water appears slightly chalky.
6. In a separate bowl, mix 3 3/4 cups of whole wheat flour with 1 1/2 teaspoons of salt. Gradually stir this flour mixture into the yeast mixture, one cup at a time, until the dough begins to come together.
7. Transfer the dough to a floured surface and knead it for about 8 to 10 minutes. The dough should become fairly smooth and lose most of its stickiness.
8. Place the kneaded dough in an oiled bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap and let it rise in a warm place until doubled in size, which should take around 2 hours.
Shape and Bake the Loaf:
9. Once the dough has risen, gently turn it out onto a floured surface. Shape it into a round loaf without punching it down to preserve its airiness.
10. Transfer the shaped loaf onto a lightly oiled baking sheet that has been sprinkled with cornmeal to prevent sticking.
11. Cover the loaf with wax paper or a towel. Alternatively, you can lightly oil the top of the loaf and cover it with plastic wrap. Allow it to rise until doubled in size, about 1 hour.
12. Preheat your oven to 450°F (230°C). Place the loaf in the preheated oven and bake for 10 minutes, spraying the oven with water every 3 minutes to create a crispy crust.
13. After 10 minutes, reduce the oven temperature to 400°F (200°C) and continue baking for an additional 25 minutes.
14. Once the loaf is golden brown and sounds hollow when tapped on the bottom, remove it from the oven and let it cool completely on a rack.
Enjoy your Whole Wheat With Honey (Pane Integrale Con Miele) fresh from the oven! This delicious, hearty bread is perfect for sharing and savoring with your loved ones. 🍞✨
