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Pane Integrate Crostoso (Italian Crusty Whole-Wheat Bread) Recipe

Looking for an easy Pane integrate crostoso (Italian crusty whole-wheat bread) recipe? Learn how to make Pane integrate crostoso (Italian crusty whole-wheat bread) using healthy ingredients.


Submitted by giovanna_la_bella

Makes 21 servings



Low-fat Italian-style whole-wheat bread with great crust. The ratio of whole-wheat flours to white is approximately the Golden Section (1.6 to 1).

Recipe Ingredients for Pane integrate crostoso (Italian crusty whole-wheat bread)

1 7/8 cup water
9 tsp jaggery
1 1/10 tbsp active dry yeast
1/8 tsp ginger
1 3/4 cup white all-purpose flour
2 1/2 cup whole-wheat flour
2 1/4 tsp salt
1/2 cup ata (whole-wheat durum flour)
1 tsp olive oil

Recipe Directions for Pane integrate crostoso (Italian crusty whole-wheat bread)

  1. In large bowl, dissolve yeast, jaggery (natural brown sugar), and ginger in warm water.

  2. Let stand 5 minutes until yeast foams.

  3. Add white flour, and cup whole-wheat flour; beat well.

  4. Stir in salt, 2 cups whole wheat flour, and cup ata (whole-wheat durum flour, chapati flour) to make a stiff dough.

  5. Turn out onto board lightly floured with ata and knead 10 minutes or until dough is springy, smooth and satiny. Add up to cup more ata to make it easier to knead.

  6. Wash bowl, grease it with 1 tsp olive oil, and add dough to bowl; turn over to grease top.

  7. Let rise in a warm place until doubled in bulk, about 1 hour.

  8. Lightly sprinkle a pizza stone with cornmeal and ata; set aside.

  9. Punch down the dough.

  10. Divide in thirds and, on a lightly floured surface, shape into loaves by rolling each piece first into a 7x10" rectangle, then rolling each up along the long side to make an elongated loaf.

  11. Pinch edges to seal, and taper ends.

  12. Place loaves, seam side down, on prepared pizza stone.

  13. Let rise until doubled, about 45 minutes.

  14. Leave the pizza stone with the loaves on it near the oven heat vent to gradually warm up while the oven is preheating.

  15. Make 6 slashes across each loaf with sharp knife or razor blade.

  16. Brush each loaf with water and sprinkle with ata.

  17. Bake in a preheated 400F oven for 20 minutes, until loaves are browned and crisp.

  18. Remove to a wire rack to cool completely.

  19. Note: I also toss a little water into the preheated oven about 30 seconds before putting the loaves in; I also use a spray bottle filled with water and spray into the oven at one-minute intervals during the first 5 minutes of baking. I also preheat the oven to 500, then after the first few minutes turn it down to 400, and then turn it down to 300 for the last few minutes of baking.

Categories

Breads, Italian, Bake, Vegetarian

Nutrition Facts
Serving Size 51.7g
Amount Per Serving
Calories
105
Calories from Fat
6
% Daily Value*
Total Fat
0.7g
1%
Saturated Fat
0.1g
0%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
250mg
10%
Potassium
84mg
2%
Total Carbohydrates
21.9g
7%
Dietary Fiber
2.5g
10%
Sugars
1.3g
Protein
3.7g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A-
  Good points
  • Very low in saturated fat
  • No cholesterol
  • High in manganese
  • Very high in selenium
  • High in thiamin
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