Ingredients
- 1 1/4 cups water (105-115 deg.F.)
- 2 tablespoons light brown sugar or 2 tablespoons dark brown sugar
- 1/8 teaspoon ground ginger
- 1 1/2 teaspoons salt
- 1 1/2 cups bread flour
- 1 1/2 cups whole wheat flour
- 1 package active dry yeast
- 2 tablespoons cornmeal, for dusting baking sheet
- Read more: http://www.food.com/recipe/crusty-whole-wheat-italian-bread-38746#ixzz1cCRXileG
Preparation
Step 1
In large bowl, dissolve yeast, brown sugar, and ginger in warm water.
Let stand 5 minutes until yeast foams.
Add salt and bread flour; beat well.
Stir in whole wheat flour to make a stiff dough.
Turn out onto lightly floured board and knead 10 minutes or until dough is springy, smooth and satiny.
Wash bowl, grease it, and add dough to bowl; turn over to grease top.
Let rise in a warm place until doubled in bulk, about 1 hour.
----Shapingand Baking----.
Lightly oil or grease a 14x17" baking sheet and sprinkle with cornmeal; set aside.
Punch down the dough.
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.
Pinch edges to seal, and taper ends.
Place loaves, seam side down, on prepared baking sheet.
Let rise until doubled, about 45 minutes.
Make 4-5 slashes across each loaf with sharp knife or razor blade.
Brush each loaf with water and sprinkle with whole wheat flour.
Bake in a preheated 400 degree F oven for 15-20 minutes, until loaves are browned and crisp.
Remove to a wire rack to cool completely.
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.