Whole Wheat Italian Bread

40
Servings
100m
Prep Time
20m
Cook Time
2h
Ready In


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Original recipe yields 40 servings
OK

Nutritional

  • Serving Size: 1 (128.6 g)
  • Calories 278.9
  • Total Fat - 2.5 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0.5 mg
  • Sodium - 560.4 mg
  • Total Carbohydrate - 58.1 g
  • Dietary Fiber - 8.5 g
  • Sugars - 0.9 g
  • Protein - 10.6 g
  • Calcium - 29.3 mg
  • Iron - 2.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.4 mg

Step 1

Combine all ingredients in a mixing bowl except the yeast

Step 2

Soften the yeast in 12 ounces warm water 110 degree F water

Step 3

Combine the remaining ingredients, including the rest of the water in a mixing bowl kitchenaid 8-10 minutes on 2nd speed on the machine with a dough hook until dough forms

Step 4

Then remove from Kitchen aid and take the whole bowl and cover with a clean dry kitchen towel in a warm part of your kitchen ( I turn on my oven at 200 degrees and place covered bowl on top of the stove.

Step 5

Let the dough Ferment and rise for 1 and 1/2 hours

Step 6

Once it rises turn down onto a well-floured cutting board,

Step 7

Flatten the rounded, relaxed dough with hands. work the dough until it is an elongated shape, oval-shaped loaf, the ends should be tapered and rounded, not pointed

Step 8

Place seam side down on pans dusted with cornmeal > proof. ( let the bread rise again) wash the dough with a bit of water, slash with diagonal cutes or one lengthwise cut. Bake and steam for 10 mins in a 425 oven

Step 9

If the top is golden brown, tap the bread until you get a hollow sound

Tips & Variations


No special items needed.

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