Best 3 Crusty Whole Wheat Italian Bread From Foodcom Recipes

**Explore the Art of Baking with Crusty Whole Wheat Italian Bread: A Culinary Journey Through Flavor and Texture**

Embark on a delightful expedition into the realm of baking with our comprehensive guide to creating the perfect Crusty Whole Wheat Italian Bread. This culinary masterpiece, hailing from the heart of Italy, combines the wholesome goodness of whole wheat flour with the rustic charm of a crispy crust, resulting in a symphony of flavors and textures that will tantalize your taste buds. Our collection of recipes offers a range of options to suit every baker's skill level, from the novice just starting their baking journey to the seasoned artisan seeking to elevate their craft. Whether you prefer the classic simplicity of a traditional Italian loaf or are intrigued by innovative variations infused with herbs, spices, and delectable fillings, this article has something for every palate. Join us as we unveil the secrets to crafting this exceptional bread, ensuring a perfect outcome every time.

Check out the recipes below so you can choose the best recipe for yourself!

RUSTIC WHOLE WHEAT BREAD

Rustic Whole Wheat Bread image

Much quicker than the usual recipes, these loaves of whole wheat bread can be ready to eat in a little over an hour. Easy, quick and delicious.

Provided by Jan Mowbray

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread

Time 1h5m

Yield 24

Number Of Ingredients 7

Ingredients

3 cups all-purpose flour
3 cups whole wheat flour
¼ cup brown sugar
2 tablespoons instant yeast
1 ½ teaspoons salt
3 ½ cups warm water (110 to 120 degrees F)
2 tablespoons vegetable oil

Steps:

Stir all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt together in the bowl of an electric mixer fitted with a dough hook attachment. Whisk water and oil together in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.
Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet; cover with a towel, and let rise until doubled in size, about 25 minutes.
Preheat oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife.
Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from oven to cool completely on a wire rack.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 24.7 g, Fat 1.6 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 148.4 mg, Sugar 1.6 g

MOM'S ITALIAN BREAD

Mom's Italian Bread image

I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted, too. -Linda Harrington, Windham, New Hampshire

Provided by Taste of Home

Time 50m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 5

Ingredients

1 package (1/4 ounce) active dry yeast
2 cups warm water (110° to 115°)
1 teaspoon sugar
2 teaspoons salt
5-1/2 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 400°. With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

WHOLE WHEAT FRENCH BREAD

Whole Wheat French Bread image

The first time I made this recipe my husband asked it if was homemade or store-bought. When he reached for a second piece, I knew I had a winning recipe. -Roseann Loker, Colon, Michigan

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 10

Ingredients

5 to 5-1/4 cups all-purpose flour
2 cups stone-ground whole wheat flour
2 packages (1/4 ounce each) active dry yeast
2-1/2 cups water
1 tablespoon sugar
1 tablespoon salt
1 tablespoon butter
Yellow cornmeal
1 large egg white
1 tablespoon water

Steps:

Combine the flours. In a large bowl, combine 3 cups flour mixture and the yeast. Set aside. Heat water, sugar, salt and butter to 115°-120°. Add to flour and yeast. Beat on low speed for 30 seconds; increase speed to medium and beat 3 minutes longer. Stir in enough remaining flour to make a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and allow to rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half and let rest 10 minutes. Roll each half into a 15x12-in. rectangle. Roll up jelly-roll style, starting with the long side. Pinch seal and turn ends under to form a smooth loaf. Sprinkle 2 baking sheets with cornmeal and place each loaf, seam side down, on a greased baking sheet. Make slashes every 2-1/2 in. in the top of each loaf. Cover and let rise until doubled, about 1 hour. , Beat egg white and water; brush some over loaves. Refrigerate remaining mixture. Bake at 375° for 20 minutes. Brush again with egg white mixture and bake 15-20 minutes longer or until golden brown. Remove pans to wire racks to cool.

Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 227mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

To achieve a crispy crust, use a combination of bread flour and whole wheat flour. Bread flour has a higher protein content, which helps to create a strong gluten structure that will hold the shape of the loaf and give it a chewy texture. Whole wheat flour adds a nutty flavor and additional nutrients.
Use a stand mixer fitted with the dough hook to knead the dough. This will save you time and effort, and it will also help to develop the gluten in the dough more effectively.
Let the dough rise in a warm place until it has doubled in size. This will allow the yeast to work its magic and produce carbon dioxide gas, which will create the air pockets that give bread its light and fluffy texture.
Before baking, brush the top of the loaf with olive oil and sprinkle it with sea salt. This will give the bread a golden brown crust and a savory flavor.
Bake the bread in a preheated oven until it reaches an internal temperature of 190°F (88°C). Use a meat thermometer to check the temperature.
Let the bread cool completely before slicing and serving. This will help to prevent the bread from tearing.

Conclusion:

This recipe for Crusty Whole Wheat Italian Bread from Food.com is a great way to make delicious, homemade bread that is perfect for sandwiches, toast, or simply enjoying on its own. With a combination of bread flour and whole wheat flour, this bread has a crispy crust, a chewy texture, and a nutty flavor. The addition of olive oil and sea salt gives it an extra boost of flavor. Follow these tips to make the perfect loaf of Crusty Whole Wheat Italian Bread.