WOW 1/2 wholewheat Italian bread!

willow ↓

Wed, Dec 21 2005, 3:41 am

This is an incrediblely EASY recipe I found on recipezaar.com. My husband was so impressed he wants me to make more loaves for his rebbeim and wrap it pretty as a gift. If anyone makes it tell me how you liked it. Also follow the recipe exactly(even the ginger) and you will get a thick crust with soft middle. Yummy.
IT IS REALLY A NO FAIL RECIPE Very Happy

1 1/4 cups water (105-115 deg.F.)
2 tablespoons light brown sugar or dark brown sugar
1/8 teaspoon ground ginger
1 1/2 teaspoons salt
1 1/2 cups bread flour
1 1/2 cups whole-wheat flour
1 package active dry yeast
2 tablespoons cornmeal, for dusting baking sheet ( I DID NOT HAVE ANY SO I USED OATMEAL)

16 servings 2 Baguettes

----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.

elisecohen

Thu, Dec 22 2005, 5:19 pm

Neopolitan Whole Wheat bread:

Sponge:
Combine 8 1/2 oz water
1 tsp sugar
3/4 C whole wheat flour
1 C white or whole wheat flour
1 tsp yeast

Let sit 2-12 hours. Then knead in
1 1/4 C whole wheat flour
1 1/2 tsp salt
2 1/2 oz water

Let rise 60-90 minutes. Shape into a boule or baguette. Let rise again 45-60 minutes. Bake at 400* 30-40 minutes

Or even easier recipe:
1 1/4 C water
1 T oil
1 1/2 tsp salt
1 T sugar
3 C whole wheat flour
2 tsp yeast

knead together, let rise. punch down, shape for boule or baguette, let rise 40 minutes. Bake at 375* 30-40 minutes.