Best 2 Crusty Whole Wheat Italian Bread Recipes

CRUSTY WHOLE WHEAT ITALIAN BREAD

Steps:

• ----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 14x17" 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 5x12" 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.

CRUSTY WHOLE WHEAT ITALIAN BREAD FROM FOOD.COM

Steps:

• 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