Rustic Italian Wheat Bread

I’ve been stuck in a bit a of a bread rut lately. I’ve just been making a few of my favorite recipes. So I decided to try something new. This rustic Italian bread starts with a sponge which sits for several hours. Then you make the dough and bake the bread. It is a nice crusty loaf. This turned out to be an excellent sandwich bread!

I served this with some Turkey Tetrazzini made from the leftover Thanksgiving turkey. Yum!

Rustic Italian Wheat Bread

This rustic bread is a light wheat bread. It works well as an accompaniment to pasta or as a sandwich bread. Instructions are included for traditional breadmaking as well as ABM.

Ingredients  

For the sponge starter

• 1 1/3 cup water
• 1 1/4 cup flour
• 3/4 cup whole wheat flour
• 1 tbsp gluten
• 1/4 tsp SAF yeast

For the bread dough

• 1 cup flour
• 2 tbsp gluten
• 1 tbsp sugar
• 1 1/2 tsp salt
• 1 3/4 tsp SAF yeast
• yellow cornmeal

Instructions 

For the sponge starter (ABM)

1. Place the starter ingredients in the bread pan.
2. Start the dough cycle.
3. Set a timer for 10 minutes. When the timer goes off, Unplug the machine.
4. Let sit in the machne for 4 or more hours.

For the sponge starter (by hand)

1. In a large bowl, combine all of the starter ingredients.
2. Cover and let sit in a warm location for 4 or more hours.

For the dough (ABM)

1. Add all of the dough ingredients to the starter in the pan.
2. Use the dough cycle.
3. The dough will be sticky.

For the dough (by hand)

1. Add all of the dough ingredients to the starter ingredients in the bowl of your electric mixer.
2. Beat for 5 minutes. (Dough will be sticky.)
3. Cover and let rise in a warm place for 20 minutes.

Shape and bake the dough (ABM or by hand)

1. Line a baking sheet with parchment paper. Sprinkle with cornmeal.
2. Turn the dough onto a floured work surface. Knead for about 10 turns.
3. Shape the dough into a slightly oval round and place on the baking sheet.
4. Cover and let rise until tripled in size – about 1 hour.
5. Preheat the oven to 425 degrees.
6. Slash the top of the loaf with a sharp knife, once down the middle.
7. Bake for 35 to 40 minutes. When done, it should sound hollow when tapped.
8. Cool for at least 15 minutes, then slice.