Pane Integrale


2 cups white bread-flour (high gluten)
2 cups whole wheat flour
1 oz. brewers yeast or compressed yeast
pinch of salt
1 pt. of water

How to make the Whole-wheat Bread:

Use the same quantities as in the Bread Dough Basic Recipe, but use 50% whole wheat and 50% white flour. (For better rising, dissolve the yeast in lukewarm water with few teaspoons of flour as in Method 2.) Once you have obtained a smooth, soft dough, shape it into a ball; wrap it in a cloth, sprinkle with flour and let it rest for one hour in a warm place. Place the dough on a greased sheet pan sprinkled with fine breadcrumbs. For the first 20 min. the oven must be approximately 500°F, then lower it to about 350°F and keep baking until the bread is golden brown and crusty on the outside.

It is desirable to bake bread in a wood-burning oven. A wood-burning oven may be imitated by placing tiles in the oven and baking bread directly on the tiles.

If you do not use a typical bread oven, to see that the bread stays soft and retains a certain amount of humidity, place in the back of the baking oven a container full of water so that as the water steams, it is soaked in the dough and the finished product is soft, crispy and moist inside.