Pane Integrale – Whole Wheat Bread
I was planning to make this after work yesterday but with temperatures over 90 degrees the last thing I wanted to think about was baking bread. Yes, I do have air conditioning but I refuse to turn it on this early in the year. So I decided to pretend I was a baker and make it overnight after the temperature dropped a bit.
All the instructions and ingredients are the same as Beth’s Olive Oil Bread from yesterday except the flour proportions are different. In this recipe you use a combination of stone-ground whole wheat flour and unbleached flour. The steps are not difficult but the process takes a while because of all the rising time.
This is the first time I have made a loaf of bread. I think it turned out very well. The loaf has a sturdy crust with a nice crumb. I enjoyed it with butter and orange marmalade. Fresh bread for breakfast could turn into an addiction.
I bake all of our bread except for hamburg and hot dog buns (my wife prefers them to a more sturdy bread) following my grandmother’s recipe of flour, water, yeast and salt. I always add some whole wheat flour (not her recipe).
I prefer to bake when the air conditioning is off. Baking with air conditioning is like running a fireplace in winter with the doors open.
Irene, your bread looks delicious! Freshly baked bread every morning? Sign me up (but don’t tell my WW leader)
great great job!!!
Irene, you are a gem. I hate having to take leave of you.