This fresh baked Italian whole wheat country bread is the perfect choice for sandwiches or served with your favorite pasta dish!
For the flour I like to use a combination for durum and emmer. The durum contributes to the light and fluffy crumb and emmer adds a hearty flavor. If you cannot find either substituting a high quality whole wheat flour will yield good results.
Italian Style Whole Wheat Bread
An Italian whole wheat country bread with a light and fluffy interior made with freshly milled flour.
Mill the flour
Weigh and mill the durum and emmer flour.This step is optional if you have whole wheat berries. You can substitute a high quality whole wheat flour such as King Arthur.
Mix the dough
Combine all the flour, salt, yeast and water. Mix using a dough hook or by hand for 10 minutes.
Form into a tight ball.
Rest the dough
Lightly oil a bowl then place in the dough. Cover and let rest for 1 hour.
Shape the dough
Shape the dough to your desired shape and length.
For this recipe I like to make a thin baguette shaped dough. Flour your work surface and the dough. Pat the dough into a 14x10 inch rectangle. Roll from the side closest to you then add water to the ends to seal.For a thicker loaf roll out thicker and not as wide. For a round loaf you can roll back into a tight ball.
Rest the dough a second time
Place the dough on a baking sheet, cover and let rest for another hour.
Bake the bread
Place the bread in a preheated oven at 425. Bake for 20 minutes or until a dark golden brown.
Allow to cool for at least 30 minutes before slicing.