Italian Wheat Bread
Experience the wholesome goodness of homemade *Italian Wheat Bread*, a rustic loaf that combines the nutty depth of whole wheat flour with the lightness of all-purpose flour for a perfect balance of flavor and texture. Sweetened naturally with honey and enriched with velvety olive oil, this bread boasts a soft, tender crumb and a golden, cornmeal-dusted crust that’s irresistibly crisp. Crafted with simple pantry staples, this recipe features an easy-to-follow process, including a warm rise that gives the dough its airy structure and a signature slash for artisan appeal. Perfect for sandwiches, dipping into olive oil, or serving alongside hearty soups, this Italian wheat bread is a versatile addition to any meal. Bake it fresh and transform your kitchen into the heart of old-world Italian comfort.
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Recipe Information
Ingredients
- 3 cups whole wheat flour
- 1 cup all-purpose flour
- 1.5 cups warm water
- 2.25 teaspoons active dry yeast
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1.5 teaspoons salt
- 2 tablespoons coarse cornmeal (for dusting)
Instructions
In a small bowl, combine warm water and honey, stirring to dissolve the honey. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, until foamy.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt.
Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Stir to combine into a shaggy dough.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning once to coat the top. Cover with a damp towel or plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
Punch down the dough and shape it into a loaf. Transfer it to a baking sheet that has been lightly greased and dusted with coarse cornmeal.
Cover the loaf with a towel and let it rise again for 30 minutes, or until puffed.
Preheat your oven to 375°F (190°C). Using a sharp knife, make a few diagonal slashes across the top of the loaf.
Bake the bread in the preheated oven for 30-35 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 30 minutes before slicing.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3568 mg | 155% | |
| Total Carbohydrate | 403.3 g | 147% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 36.6 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1776 mg | 38% | |
*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.
