Are you ready to transform your home into a fragrant Italian kitchen with the most incredible homemade bread? Deborah's Whole Wheat Italian Bread is not just a recipe—it's a culinary journey that brings the rustic warmth of traditional Italian baking right to your table. This hearty, wholesome loaf promises a crispy golden crust, a soft tender interior, and a flavor that will transport you straight to the rolling hills of Italy with every single bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 3 cups whole wheat flour
- 1 packet active dry yeast
- 1 cup warm water
- 2 tbsp olive oil
- 1 tsp salt
- 1 tbsp sugar
Instructions
- In a small bowl, dissolve the active dry yeast in warm water (around 110°F/43°C). Add sugar and let sit for 5-10 minutes until the mixture becomes foamy and activated.
- In a large mixing bowl, combine the whole wheat flour and salt. Create a well in the center of the dry ingredients.
- Pour the yeast mixture and olive oil into the well of the flour. Mix gradually with a wooden spoon or your hands until a shaggy dough begins to form.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until the dough doubles in size.
- Punch down the risen dough and shape it into a traditional Italian-style loaf on a baking sheet lined with parchment paper.
- Cover the shaped loaf and let it rise again for 30-45 minutes until it becomes puffy and increases in volume.
- Preheat the oven to 375°F (190°C). Optional: Make diagonal slashes across the top of the loaf with a sharp knife to allow steam escape.
- Bake the bread for 25-30 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from oven and let cool on a wire rack for at least 30 minutes before slicing to allow internal structure to set.
Tips
- • Yeast Temperature Matters: Ensure your water is precisely between 105-110°F to activate the yeast perfectly without killing it. • Kneading is Key: Don't rush the 8-10 minute kneading process—this develops the gluten and gives your bread its signature texture. • Warm Rising Spot: Choose a draft-free area like a turned-off oven or near a warm appliance for optimal dough rising. • Moisture is Magic: Place a shallow pan of water in the oven while baking to create steam, which helps develop a crispier crust. • Cooling is Crucial: Resist cutting into the bread immediately after baking—letting it rest allows the internal structure to set properly. • Freshness Hack: Store your bread in a paper bag at room temperature to maintain its crisp crust and soft interior.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
