Italian Style Whole Wheat Bread
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.
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- 317 g Bread flour
- 100 g Emmer flour
- 35 g Durum flour
- 9 g Salt
- 5 g Yeast
- 320 g Water
- 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.