Whole Wheat With Honey (Pane Integrale Con Miele)

Name: Whole Wheat With Honey (Pane Integrale Con Miele)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: STARTER; 1/4 teaspoon active dry yeast; 2/3 cup warm water; 1 1/2 cups unbleached all-purpose flour (200 g); DOUGH; 1 3/4 teaspoons active dry yeast (12 g); 5 teaspoons honey (or you could go with 2 T); 1 1/2 cups warm water; 3 3/4 cups whole wheat flour (500 g); 1 1/2 teaspoons salt (8 g)

Servings: persons

1
STARTER, stir the yeast into the water, let stand until creamy, 10 minutes.
2
Stir in the flour with 70 to 100 strokes of a wooden spoon.
3
Let rise covered 6 to 24 hours.
4
Measure 1/4 cup (50 g) for each loaf.
5
DOUGH (1 loaf), stir the yeast and honey into 1/4 cup water, let stand 10 minutes.
6
Chop the starter into small pieces and add to the dissolved yeast.
7
Pour in the remaining 1 1/4 c water and squeeze the starter between your fingers until the starter is in little shreds and the water is chalky.
8
Mix the flour and salt and stir 1 cup at a time into the yeast mixture until the dough comes together.
9
Knead on a floured surface until the dough is fairly smooth and has lost most of its stickiness, about 8 to 10 minutes.
10
Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 2 hours.
11
Turn the dough out onto a floured surface and shape into a round loaf without punching the dough down.
12
Place loaf on a lightly oiled baking sheet sprinkled with cornmeal.
13
Cover with wax paper or a towel or lightly oil the top of the loaf and cover with plastic wrap.
14
Let rise until doubled, 1 hour.
15
Preheat the oven to 450u00b0F.
16
Bake 10 minutes, spraying every 3 minutes with water.
17
Reduce the heat to 400u00b0F and bake 25 minutes longer.
18
Cool completely on rack.

565

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: STARTER, 1/4 teaspoon active dry yeast, 2/3 cup warm water, 1 1/2 cups unbleached all-purpose flour (200 g), and more.

Yes, Whole Wheat With Honey (Pane Integrale Con Miele) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!