Pane Integrale

Pane Integrale – Threecharlie CC BY-SA 3.0


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 it with flour, and let it rest for one hour in a warm place. 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 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 soaks into the dough. The finished product is soft, crispy, and moist inside.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at