WHOLE WHEAT/WHITE FLOUR
PANE RUSTICO RECIPE
©David B. Fankhauser, Ph.D.,
Professor of Biology and Chemistry
University of Cincinnati Clermont College,
Batavia OH 45103
|Here we are using 2 cups
and three-four cups white unbleached flour.
First posted 5 September 2008.
This page has been accessed
|Mixing white flour in with
the whole wheat
makes a lighter loaf.
While the white flour pane rustico
delicious, we are concerned about the loss of nutrients and
fiber. So we replaced some of the white flour with
whole wheat. We tried 100% whole wheat and were not happy
with is density, stickiness and flavor. So we
experimented and came up with a compromise in which we use 2
cups of whole wheat and 3-4 of cups white unbleached flour.
(P.S. Yes. I know that pane is masculine... My early
pages assumed it was feminine, so they were named pane
rustica... Can't change the name of the web page at this
24 ounces of water (or occasionally whey from making cheese...), 100
F, 37 C
1 tablespoon salt (I use Kosher salt these days)
1/4 teaspoon sugar
1/4 teaspoon granulated baker's yeast
2 cups whole wheat flour
3 1/2 to 4 cups white all purpose flour (unbleached if you have it)
Assemble ingredients. Dissolve one tablespoon salt to 24
ounces of warmed water. Pour out 1/4 cup of warmed water.
Add 1/4 tsp sugar and 1/4th teaspoon baker's yeast to warmed
water, stir to suspend. Let sit 15 minutes.
The glass to the left is freshly prepared, the one on the right is
proofed for 15 minutes. Note foam which has formed =
Add the proofed yeast to the rest of the warmed, salted water.
Sift flours before adding to the warmed water: Add 2 cups
sifted whole wheat flour, whisk in. Add 3 cups sifted white
flour, stir in to mix with a whisk.
Then add more white flour with a wooden spoon until the dough is
moderately stiff, but still soft.
Note that the dough is more like stiff batter. If it is too
liquid, add more flour. (I should add a picture of the use of a
wooden spoon for the last stage of dough prep.) Scrap down the
sides, cover, let sit at room temp (above 68 F) overnight.
The next morning, the dough/batter will be bubbly. The
middle picture shows a closeup. Turn out on a floured
surface. Note how sticky...
Fold over several times with a floured hand. (Resist the "need to
knead". Less kneading makes the holes larger and the crumb
more delicate.) Cover and let rest for 15 minutes.
Dust with sifted cornmeal or rolled oats, move to the
side. Dust a cloth liberally with cornmeal (or rolled oats),
transfer dough, cover with cloth. Recently, I have been using
rolled oats to prevent sticking. They work and look GREAT (see
Let rise until doubled, about 2-3 hours. When risen, preheat
to 450 F with the Dutch oven and its lid in the heating up oven.
When oven is fully preheated, carefully remove HOT Dutch oven,
gently transfer risen dough by turning over into the Dutch
In the three images on the right I am using my beautiful Creuset
gift Dutch oven. Note also that I am using rolled oats as a
Gently shake the Dutch oven if the dough needs evening out.
(Don't worry if it is a bit raggedy.) Cut a cross into the
dough before baking.
Cover with the hot lid, place in the 450 F oven, set timer for 30
After 30 minutes, remove the lid, bake for another 15 minutes at 450
F to brown.
After 15 more minutes, the bread is done.
The second image is a loaf rolled in oats and a cross cut into the
loaf before baking.
The right hand image is what it looks like after cooling slightly
and cutting one end off. Cut off one of the ends and eat it
immediately. Crunchy, YUM.
Created using Thotor - Photo Thumbnail Generator.