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Italian whole wheat bread Fast2eat

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Italian whole wheat bread Fast2eat
August 13, 2021
Categories: Bread, Breadmaker
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This bread is crusty on the outside, but the crumb is tender enough to please anyone.

Whole-wheat bread is an excellent alternative to classic white bread: it is rich in fibre and vitamins, making it ideal if you’re on a diet! And when it comes to flavour, whole-wheat bread has a more rustic and inviting taste than regular white bread.

Serve it with your favourite Italian dish, stews, soups, or cut into slices or toasted, with butter, dips and/or cheese sandwiches.

My family loves it, and it smells soooo great while baking. I hope you enjoy this recipe for Italian whole wheat bread as much as I do.

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Italian Whole Wheat Bread Fast2eat

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Prep Time: 5 minutes
Cook Time: 3 hours 48 minutes
Wait time: 15 minutes
Total Time: 4 hours 8 minutes
For those who like a lighter texture of whole wheat bread, this wonderful, aromatic basil Italian whole wheat bread is perfect: taste, flavour, appearance, texture, all very good.
Servings: 20 slices
Author: Susana Macedo

Ingredients

  • 1 1/3 cup Water - lukewarm - 80-90°F/26-32°C
  • 1 1/2 tbsp Olive oil
  • 1 1/2 cup Whole wheat flour
  • 2 cups Bread flour
  • 1 1/2 tbsp sugar
  • 1 tsp Salt
  • 1 tbsp Basil
  • 1 1/2 tsp Active dry yeast

Instacart is available in the US only at the moment.

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in your Bread Maker manual – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select the “Whole Wheat” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer, set Light or Dark) and loaf size (1.5LB) and press the Start button.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time, use a Bread Slicer with an Electric Knife.

Video

Notes

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (usually after about 35 minutes for Whole Wheat Bread as it rests for about 25 minutes) and check the consistency of the dough ball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour on the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan.  KEEP it locked in the machine. Do NOT turn off the bread maker to adjust the dough.
Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
You may also make this bread without the aid of a bread machine or make the dough in a bread machine and bake it in the oven.
Make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.
How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s straightforward to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

Also check:

* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)
* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf

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Measuring spoons
Measuring cups
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Non-stick silicone spatula
Wire cooling rack
Bread Slicer
Electric knife

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Course : Appetizers & Starters, Breakfast & Brunch
Cuisine : American, Brazilian, Canadian
Keyword : "Bread maker", "Bread", "Oven", 50% Whole Wheat Bread, Bake bread, Bread machine, Breadmaker, Breadmaking, Easy, Fast, Homemade bread, Italian, Italian Bread, Italian Herb Bread, Italian Whole Wheat Bread, Recipe, Whole Wheat, Whole Wheat Bread, Whole Wheat Cycle

Nutrition

Calories: 96kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 120mg | Potassium: 57mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Comments
Starrie
August 12, 2022 at 10:31 am

Thanks for this wonderful recipe. I would love to try this in my bread maker. However it only has a 1 pound capacity. How do I modify the recipe / measurements for it please? Thank you.

Reply
Susana Macedo
August 12, 2022 at 12:08 pm

Hello Starrie,

I appreciate your comment, I am so pleased that you liked it.
I’ve made an easy and quick formula to convert any size of bread recipe in my book. I am copying it here, so you can use it for any recipe. I hope it helps.
If you still have any questions, please reply here, and I will be happy to help you.

***From Bread Machine Foolproof Recipes: With basic steps of bread maker functions and recipes conversion guides***

“When converting a handmade bread recipe to the bread machine, it helps to have a cheat sheet in your refrigerator door.
An excellent place to start is by just doing the math. With a little bit of math, you can convert recipes of any size to any other size.
Adjust all ingredients from the manual bread recipe by the same proportion as you adjust the flour. You can use the factor suggested in the chart below for quick math. The chart tells you what factor to use to convert a recipe.
• Go through the entire recipe and write everything down before you start. That way, if you need to tweak the recipe, you will know what you tried the first time. Plus, this will save you time the next time you want to make the recipe.
• Choose the size of the recipe you have in the “FROM ↓” column. Then select the size you want to convert it to in the “TO →” row.
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Use the factor to convert the recipe. You can multiply each ingredient amount by the same number to yield the appropriate amounts to use in your bread machine.
Decimal Conversion – Use the chart below to facilitate the calculation.
null
You will probably run into things that need to be rounded up or down. Do it based on how close the decimal amount is to one measurement or the other. For example, if the decimal amount is .28, then it would be 1/4. To make your best guess, use the lower amount to figure the reduction proportion.
• The tricky element here can be the eggs since you can’t very well include 1 1/3 eggs. Simply round off to the nearest number and adjust the liquid in the recipe.
• As a final step, take a second look at the converted yeast amount. Does it look like a typical amount of yeast for your machine’s size? If it’s not what you would expect, you might want to adjust that up or down as you think best.
• Again, be sure to write everything down.”

***From Bread Machine Foolproof Recipes: With basic steps of bread maker functions and recipes conversion guides***

For a 1 LB bread, you can use:
1 cup Water (lukewarm – 80-90°F/26-32°C)
1 tbsp Olive oil
1 cup Whole wheat flour
1 3/8 cups Bread flour (= 1 Âź cup + 2 tbsp)
1 tbsp sugar
3/4 tsp Salt
2 tsp Basil
1 tsp Active dry yeast

Just remember to check the dough consistency during the kneading cycle and adjust the liquid or flour if needed.

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