Saturday, October 10, 2009

Whole Wheat Italian Bread

Submitted by Emily Daniel
In a large bowl dissolve 2 scant tablespoons of yeast and 1/4 cup brown sugar in 2 and 1/2 cups warm water. Let it stand until foamy.

Add 3 cups whole wheat flour and beat well. (I use my electric mixer) Let it stand for at least a half hour, longer if you like

Mix one tablespoon of salt with one cup of white flour and add to mixture. Then gradually add an additional two cups of white flour..some of it may be added as you knead the bread.

Knead 5 minutes or until springy and smooth. I clean out my bowl, rinse it good with hot water and put oil in the bottom, then put the dough in, and turn it over so it is greased on top.

Let rise about an hour.

Sprinkle baking sheets with cornmeal.

Punch down the dough, and shape the loaves. This recipe will make four loaves. Let rise about 45 minutes, slash the top and brush with water.

Bake in a pre-heated oven 400 degrees and bake for 20 mintues, until loaves are brown and crisp. It helps to put a pan of water in the oven.

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