ITALIAN WHOLE WHEAT BREAD
Steps:
- Mix the dry ingredients together.
- Add 1 1/2 Cups of water and start wetting the dough.Mix it toghether roughly-pinching toghether and incorporating the water into the dough.
- Add another 1/4 cup of water and mix till the water is incorporated and you get a "sticky" dough.Add more water if needed 1 tbsp at a time.
- Usually,bread dough is very sticky and soft.Though if you are unable to handle the bread, you can add more flour.
- Knead it inside a large bowl(Indian way) or the counter for 15-20 minutes.If hand kneading, the more you knead the better the bread will be.
- If using a dough machine or food processor-Only process the dough for a max of 30 seconds after all the ingredients are incorporated otherwise it will be over done and the gluten bonds will break.
- Put the dough in a large bowl. At least 3 times the size of the dough.Brush the top of the dough with a little oil and cover with a moist cloth/cling film.
- Let the bread rise on the counter for 3-4 hours till it's doubled.If the bread hasn't reached the double size but has risen, let it sit for another couple hours.
- After you see that the bread has risen to double its size and you see small bubbles underneath the surface, take the dough out.
- Lightly press it so that the air trapped inside escapes.
- You can shape the bread into a round boule or a loaf.Watch this video for help on shaping.
- Keep the shaped dough in the sheet/pan for baking.Let it rise inside the pan for about 1 hour on the counter.
- Scour the bread with a sharp knife or a blade.2-3 rough cuts so that the steam has a place to escape.
- Preheat the oven to 180 degree.Slide about 1-2 cups of ice in the bottom most part of the oven.
- Place the bread inside the oven.Bake for 20-30 minutes at 180 degrees.
- To check it its baked- put a skewer through or knock the back of the bread and it should sound hollow.
CRUSTY WHOLE WHEAT ITALIAN BREAD
Make and share this Crusty Whole Wheat Italian Bread recipe from Food.com.
Provided by Donna M.
Categories Yeast Breads
Time 2h50m
Yield 2 Baguettes, 16 serving(s)
Number Of Ingredients 8
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.
MOM'S ITALIAN BREAD
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
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.
RUSTIC WHOLE WHEAT BREAD
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
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
ITALIAN WHEAT ROLLS
These are great-tasting wheat rolls made with olive oil, regular bread flour, and whole wheat flour. This recipe happened one night when I was making white Italian rolls, and I ran out of flour. All I had left was wheat flour, and luckily for me, it worked out well.
Provided by CLOUDSSUNRAIN
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h20m
Yield 24
Number Of Ingredients 9
Steps:
- In a small bowl, combine olive oil, white sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm.
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- When sugar and water mixture has cooled, add yeast mixture, eggs, whole wheat flour and 2 cups bread flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Divide the dough into twenty four equal size pieces and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until golden brown, about 15 to 20 minutes.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 9.6 g, Cholesterol 15.5 mg, Fat 5.1 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 297.4 mg, Sugar 2.2 g
WHOLE WHEAT FRENCH BREAD
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
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.
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