Dark Tuscan Bread Pane Toscano Scuro
Dive into the rustic charm of Tuscany with this hearty Dark Tuscan Bread, or Pane Toscano Scuro. Crafted from a balanced blend of whole wheat and bread flours, this traditional loaf boasts a slightly dense yet tender crumb, perfect for elevating any meal. Naturally sweetened with a touch of honey and adorned with a dusting of semolina flour, its iconic deep brown crust is both rustic and irresistible. This homemade masterpiece is yeast-leavened and patiently proofed for robust flavor, while an optional brushing of olive oil adds a subtle sheen and Mediterranean flair. Ideal for pairing with rich soups, hearty stews, or simply enjoyed with a drizzle of extra virgin olive oil, this Tuscan bread is a must-try for any artisan baking enthusiast. Whether you're building a charcuterie board or crafting a slice for morning toast, this traditional recipe will transport your taste buds to the heart of Italy.
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Recipe Information
Ingredients
- 400 grams Whole wheat flour
- 200 grams Bread flour
- 420 milliliters Water
- 1 teaspoon Active dry yeast
- 2 teaspoons Honey
- 1 tablespoon Olive oil (optional for brushing)
- 2 tablespoons Fine semolina flour (for dusting)
Instructions
In a medium bowl, dissolve the active dry yeast and honey in 100 milliliters of lukewarm water. Let it sit for about 10 minutes until frothy.
Combine the whole wheat flour and bread flour in a large mixing bowl. Create a well in the center of the flour mixture and pour in the yeast mixture along with the remaining 320 milliliters of water. Stir to form a sticky dough.
Transfer the dough to a lightly floured work surface and knead for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for the same time.
Place the dough in a lightly greased bowl, cover it with a damp kitchen towel, and let it rise in a warm, draft-free place for about 2 hours, or until it has doubled in size.
Punch down the dough and shape it into a round loaf. Dust a clean kitchen towel generously with semolina flour, place the loaf on the towel seam-side down, and dust the top with more semolina. Cover loosely and let it rise for another hour.
Preheat your oven to 220°C (430°F). If possible, place a baking stone in the oven to heat for at least 20 minutes before baking. Alternatively, use a baking sheet inverted for even heat distribution.
Carefully transfer the risen loaf to the preheated baking stone or sheet. Using a sharp knife or blade, score the surface of the loaf with a few shallow cuts to allow it to expand during baking.
Bake for 40 minutes or until the crust is deep brown and the bread sounds hollow when tapped on the bottom. If desired, brush the crust with a small amount of olive oil during the last 5 minutes for extra gloss and flavor.
Allow the bread to cool completely on a wire rack before slicing. Serve plain, with olive oil, or alongside soups and stews.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 1.7 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 202 mg | 4% | |
*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.
