CRUSTY WHOLE WHEAT ITALIAN BREAD FROM FOOD.COM
Yield 2 baguettes
Number Of Ingredients 8
Steps:
- 1 ----ForBread Machine----. 2 Add all ingredients except cornmeal to bread machine pan in the order recommended by your machine's manufacturer. 3 Select dough cycle and start machine. 4 ----ConventionalMethod----. 5 In large bowl, dissolve yeast, brown sugar, and ginger in warm water. 6 Let stand 5 minutes until yeast foams. 7 Add salt and bread flour; beat well. 8 Stir in whole wheat flour to make a stiff dough. 9 Turn out onto lightly floured board and knead 10 minutes or until dough is springy, smooth and satiny. 10 Wash bowl, grease it, and add dough to bowl; turn over to grease top. 11 Let rise in a warm place until doubled in bulk, about 1 hour. 12 ----Shapingand Baking----. 13 Lightly oil or grease a 14x17" baking sheet and sprinkle with cornmeal; set aside. 14 Punch down the dough. 15 Divide in half and, on a lightly floured surface, shape into long loaves, rolling each piece first into a 5x12" rectangle, then rolling each up along the long side to make a long, narrow loaf. 16 Pinch edges to seal, and taper ends. 17 Place loaves, seam side down, on prepared baking sheet. 18 Let rise until doubled, about 45 minutes. 19 Make 4-5 slashes across each loaf with sharp knife or razor blade. 20 Brush each loaf with water and sprinkle with whole wheat flour. 21 Bake in a preheated 400 degree F oven for 15-20 minutes, until loaves are browned and crisp. 22 Remove to a wire rack to cool completely. 23 NOTE: I also use a spray bottle filled with water and spray the loaves and oven walls once or twice at 5-minute intervals at the beginning of baking. 24 You could also make this into one large oblong loaf or a round loaf, but baking time would need to be increased
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