Crusty Whole Wheat Italian Bread From Foodcom Recipes

RUSTIC ITALIAN CRUSTY BREAD RECIPE

Steps:

• In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well.
• Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.
• Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
• Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it will be sticky. Don't panic, this is normal.
• With floured hands fold the dough onto itself forming it into a round ball. Do not knead it, do not handle it anymore than you need to. Use a sharp knife and lightly carve an X in the top of the loaf or just make a few cuts across.
• Place the bread dough on top of a lightly floured pizza peel, cardboard or parchment paper and allow it to rest while your oven is heating up.
• Preheat your oven to 450"F with a pizza stone inside for about 45 minutes before baking the bread. Fill an oven proof bowl with 2 inches of water and place it on the bottom rack. This will create the steam that will cause the crust to become crispy as it bakes.
• Once your oven is hot sprinkle the pizza stone with some semolina flour or corn meal and carefully slide the bread loaf on top. Bake the bread for about 30 to 45 minutes until golden brown all over and cooked through.
• Transfer the bread to a cooling rack and allow to cool off completely before slicing into it. You can also let it cool inside the oven with the door slightly open.

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.

WHOLE WHEAT NO KNEAD BREAD

Steps:

• For the biga, the day before, mix the yeast and water together, and then slowly start adding the flour, mixing well.
• Cover with plastic wrap and let sit at room temperature for up to 6 hours, then refrigerate overnight.
• In a large bowl, mix together 1 cup of the biga, the two flours, yeast, salt, and oil with a large wooden spoon.
• Add enough warm water, stirring as you pour it in, until you have a uniformly moist dough.
• Place the dough in a large container, cover, and let rise 2 hours.
• Refrigerate the covered container overnight or up to 14 days.
• On the day you want to bake your bread, pull out 1/3 of the dough and pulling the edges underneath, create a round or oval shape and place on a lightly floured parchment covered baking sheet.
• Keep the remaining dough covered and stored in the refrigerator until you are ready to use it.
• Cover your dough ball with a clean kitchen towel and let rise 90 minutes.
• While the dough is rising, preheat the oven to 450 degrees F.
• Place a casserole dish with water into the oven.
• Once the dough has risen, use a serrated knife to cut three to four half inch cuts into the bread.
• Brush the top of the loaf with water, then sprinkle with the sesame seeds.
• Bake the loaf until it is golden brown and has reached an internal temperature of 190 degrees F.about 30 to 35 minutes.
• Cool the bread to room temperature and then slice as desired and serve.