Rustic Whole Wheat Pillows (Pane Rustico) Recipe
Description
Welcome to a delightful bread recipe that combines the wholesome goodness of wheat berries with a crusty exterior and a nutty, crunchy interior. These Rustic Whole Wheat Pillows, also known as Pane Rustico, offer a robust flavor that deepens with a longer soak time for the wheat berries. Whether you’re enjoying them fresh from the oven or as part of a hearty lunch or snack, these rolls are sure to impress with their texture and taste.
Ingredients
- 1/2 cup unbleached all-purpose flour 🥄
- 3/4 cup active dry yeast 🧂
- 2 1/2 cups warm water 🌊
- 1 cup whole wheat flour 🌾
- 2 1/4 teaspoons salt 🧂
- 1 cup unbleached all-purpose flour 🥄
Directions
Step 1: Soaking the Wheat Berries
Begin by soaking 1 cup of wheat berries in cold water for 1 to 3 days. The longer you soak them, the more flavor they will develop, contributing to a richer, deeper taste in your bread.
Step 2: Preparing the Berry Mixture
After soaking, drain the wheat berries thoroughly. Place them into a food processor or blender along with 1/2 cup unbleached all-purpose flour. Process just until the berries are coarsely chopped. Avoid blending them too finely; you want to retain a bit of crunch in the final product.
Step 3: Activating the Yeast
In a large mixing bowl, stir 3/4 cup active dry yeast into 2 1/2 cups warm water. Allow the mixture to stand for about 10 minutes until it becomes frothy, indicating that the yeast is active and ready to work its magic.
Step 4: Mixing Ingredients
Add the coarsely chopped berry mixture to the yeast mixture. Next, incorporate 1 cup whole wheat flour and 2 1/4 teaspoons salt into the bowl. Gradually stir in 2 cups of unbleached all-purpose flour, mixing in batches to avoid lumps and ensure a smooth consistency.
Step 5: Kneading the Dough
As you mix, you’ll notice the dough becoming stiff and sticky. Transfer it to a floured surface and knead it for about 8 to 10 minutes. The dough should be firm, elastic, and still slightly tacky to the touch. If it’s too sticky, sprinkle a bit more flour; if it’s too dry, add a touch more water.
Step 6: First Rise
Place the dough in a lightly oiled bowl and cover it tightly with plastic wrap. Allow it to rise in a warm place until it has doubled in size, which will take approximately 2 hours. After rising, punch down the dough to release excess air and knead briefly on a lightly floured surface.
Step 7: Shaping the Rolls
Flatten the dough into a long rectangle using your forearm. Cut the rectangle into eight 5-inch squares. Arrange these squares on a lightly oiled baking sheet.
Step 8: Second Rise
Cover the baking sheet with a towel and let the dough squares rise until they are well puffed and almost doubled in size. This second rise will take about 1 3/4 to 2 hours. While the dough is rising, preheat your oven to 450°F (230°C).
Step 9: Baking
Bake the rolls in the preheated oven for 10 minutes. After the initial baking time, reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 15 minutes, or until the rolls are golden brown and sound hollow when tapped.
Step 10: Cooling
Remove the rolls from the oven and cool them completely on wire racks before serving. Enjoy them fresh, or store them in an airtight container for up to a week.
Nutrition Information (Per Roll)
- Calories: 160.8 kcal
- Fat Content: 0.8 g
- Saturated Fat Content: 0.1 g
- Cholesterol Content: 0 mg
- Sodium Content: 875.2 mg
- Carbohydrate Content: 33.9 g
- Fiber Content: 4.7 g
- Sugar Content: 0.2 g
- Protein Content: 6.3 g
Servings
Yields approximately 8 large rolls.
Tips
- For an even crispier crust, consider using a pizza stone for baking.
- If you prefer a softer crust, you can reduce the baking time slightly.
These Rustic Whole Wheat Pillows are perfect for making sandwiches, serving alongside soups, or simply enjoying with a pat of butter. Their hearty, nutty flavor and satisfying crunch make them a wonderful addition to your bread repertoire. 🍞✨
