Crusty Whole Wheat Italian Bread
Experience the rustic charm of homemade Crusty Whole Wheat Italian Bread, a wholesome and hearty loaf that combines the nutty richness of whole wheat flour with a touch of honey for subtle sweetness. This artisan-style bread boasts a beautifully golden, crispy crust and a soft, chewy interior, making it perfect for everything from sandwiches to simple slices slathered with butter. Crafted with a blend of whole wheat and all-purpose flours, this recipe is elevated with olive oil for moisture and an optional steam-enhanced baking method to achieve bakery-quality texture. Ideal for beginner bakers, this simple yet satisfying recipe comes together with just a few pantry staples, yielding a versatile loaf that’s both nutritious and utterly irresistible. Whether served alongside a classic Italian dinner or enjoyed as a stand-alone snack, this bread is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 3.5 cups Whole wheat flour
- 1 cup All-purpose flour
- 1 packet Instant yeast
- 2 teaspoons Salt
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 1.5 cups Warm water (110°F/45°C)
- 0.25 cup Cornmeal or additional flour (for dusting)
Instructions
In a large mixing bowl, combine whole wheat flour, all-purpose flour, instant yeast, and salt. Stir until well mixed.
In a separate bowl, whisk together warm water, honey, and olive oil until the honey is dissolved.
Slowly pour the wet ingredients into the dry ingredients while stirring with a wooden spoon. Continue mixing until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for 8–10 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, add flour a tablespoon at a time while kneading.
Lightly oil a large bowl, place the dough inside, and cover it with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free area for 1–1.5 hours, or until it doubles in size.
Once the dough has risen, punch it down to release gas and shape it into a round loaf or oval. Place the loaf on a parchment-lined baking sheet or a baking stone lightly dusted with cornmeal or flour.
Cover loosely with a towel and let the dough rise again for 30–45 minutes, or until it doubles in size.
Preheat the oven to 425°F (220°C). If you have an oven-safe pan, place it on the bottom rack and fill it with hot water to create steam, which will help develop a crispy crust.
Use a sharp knife to score the top of the loaf with three or four diagonal slashes, about 1/4 inch deep.
Bake the bread in the preheated oven for 25–30 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4750 mg | 207% | |
| Total Carbohydrate | 457.4 g | 166% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 36.9 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1974 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
