Pane Integrale – Whole wheat bread
2 cups white bread flour (high gluten)
2 cups whole wheat flour
1 oz. brewers yeast or compressed yeast
pinch of salt
One pt. of water
How to make the Pane Integrale – Whole wheat bread:
Use the quantities 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 a 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 it with flour, and let it rest for one hour in a warm place. Next, place the dough on a greased sheet pan sprayed with fine breadcrumbs. For the first 20 minutes, the oven must be approximately 500°F, 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. You can imitate a wood-burning range by placing tiles in the oven and baking 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 a container full of water in the back of the baking oven so that as the water steams, it soaks into the dough. The finished product is soft, crispy, and moist inside.
Pane Integrale – Whole wheat bread is a regional recipe from several Italian Regions