How to Make Favorite Italian-Style Wheat Bread

Hello everybody, I hope you are having an amazing day. Today I will show you how to prepare a distinctive dish, Italian-Style Wheat Bread. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Italian-Style Wheat Bread Recipe. This Italian Style Durum Wheat Bread, with its gorgeous gold color, airy crumb, and chewy crust, might just be my new favorite bread. I love the flavor of this Italian Style Durum Wheat Bread, and I'm so happy with the look and chew of the crust and crumb. "What is durum?" you ask!

You can cook Italian-Style Wheat Bread using 7 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Italian-Style Wheat Bread

1. Prepare 1 1/4 cup of warm water.
2. Make ready 2 tbsp of light brown sugar.
3. It’s 1 pinch of ground ginger.
4. Prepare 1 1/2 tsp of salt.
5. It’s 1 1/2 cup of bread flour.
6. Take 1 1/2 cup of wheat flour.
7. Prepare 2 1/4 tsp of active dry yeast.

How to Make Italian Whole Wheat Bread.Italian Bread - Kneading the Dough.Comprehensive nutrition resource for Villagio Italian Style Wheat Bread.Nutritional Information, Diet Info and Calories in Italian Style Wheat Bread from Villagio.

Italian-Style Wheat Bread step by step

1. For use with a bread machine, add all ingredients in the order listed and set to the wheat bread setting (some machines may vary). If your machine has a 'keep warm' feature, remove promptly to avoid overcooking the crust. Allow to cool completely before slicing..
2. For traditional baking methods, use the following steps: In large bowl, whisk together yeast, brown sugar, ginger and water. Let sit for 5 to 10 minutes, or until a foam has developed..
3. Add the salt and both types of flour and mix well..
4. Remove dough and place on a lightly floured surface to knead for 10 minutes..
5. In a clean bowl, add a teaspoon of olive oil to lightly grease the surface and transfer dough to bowl to rise. Turn dough in bowl to coat with oil and allow to sit in a warm environment for one hour, or until doubled in size..
6. Lightly grease a large baking sheet and set aside..
7. Punch down dough and return to lightly floured surface. Divide in half and shape into long loaves, pinching the edges to seal..
8. Transfer loaves, seem side down, to baking sheet and allow to rise for another 45 minutes..
9. Using a sharp knife, make 3 to 4 diagonal slices across the top of the dough..
10. Preheat oven to 400°F and bake for 15 - 20 minutes..
11. Let bread cool completely before slicing..

Posted for a request, but I haven't made it myself.Add salt and bread flour; beat well.Stir in whole wheat flour to make a stiff dough.

For a rustic Italian bread recipe with a chewy but tender crumb, crusty but not tough, we used bread flour, which gave our bread height and a thick crust.Biga (a traditional Italian pre-ferment) mixed the day before gave the bread a wheaty.Pane di Lariano is a whole wheat bread that comes from Lariano, a town south of Rome.All of these breads are starting to look the same… but they aren't.Pane casareccia is not whole wheat like La Ciambella is a very typical style of bread that you can find in bakeries in both Puglia and Basilicata.