Friday, April 15, 2011

Crusty Whole-Wheat Italian Bread

1 1/2 c. water (105-110*)
2 Tbsp. light brown sugar
1/8 tsp. ground ginger
1 1/2 tsp. salt
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1 pkg. dry yeast
2 Tbsp. cornmeal for dusting the baking sheet

Place all ingredients except cornmeal into a bread machine pan in the order recommended by the machine's manufacturer. Select the "dough" cycle.

Lightly grease a large (14x17 inch) baking sheet and sprinkle with the cornmeal.

After the dough has finished, remove from bread machine pan and turn out on a lightly floured surface. Shape the dough into two long loaves, rolling the dough into a 5x12 inch rectangle and then rolling each loaf along the long side to make a long, marrow loaf. Pinch the edges to seal and taper the ends.

Place loaves, seam side down on the cornmeal-covered baking sheet. Allow to rise ina warm place until doubled in size (about 45 minutes). Make 4-5 slashes across the top of the loaves, brush each loaf with water and sprinkle with a small amount of whole wheat flour.

Bake in 400 degree (preheated) oven on the middle rack for 15-20 minutes. To make it crusty, use a spray bottle to spray the loaves and the walls of the oven with water, once or twice at 5 minute intervals at the beginning of baking. This will give the loaves a crusty finish.

You can also make one large loaf of bread instead of two -- but increase the baking time.

No comments:

Post a Comment