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Rustic Italian Wheat Bread

December 3, 2020 by Empty Nester Leave a Comment

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.
Print Recipe Pin Recipe
Prep Time 8 hrs
Cook Time 40 mins
Course Main Course, Snack
Cuisine Italian
Servings 8
Calories 120 kcal

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)

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

For the sponge starter (by hand)

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

For the dough (ABM)

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

For the dough (by hand)

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

Shape and bake the dough (ABM or by hand)

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

Nutrition

Calories: 120kcal
Keyword ABM – Automatic Bread Machine
Tried this recipe?Let us know how it was!

Filed Under: Recipes

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