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 whole wheat
and three cups white unbleached flour.

First posted 5 September 2008.
This page has been accessed Counter times since 18 December 2008.
Mixing whole wheat with white
flour makes a lighter loaf.

While the white flour pane rustico is 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 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 point...)


  
Assemble ingredients, add 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.

Add proofed yeast to warmed water.
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.


Add 2 cups sifted whole wheat flour, whisk in.  Add 3 to 3.5 cups sifted white flour, stir in to mix.


Note that the dough is more like stiff batter.  If it is too liquid, add more flour.  Scrap down the sides, cover, let sit at room temp 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 kneed--it will make the crumb finer.) Cover and let rest for 15 minutes.


     
Dust with sifted cornmeal, move to the side.  Dust a cloth liberally with cornmeal, transfer dough, cover with cloth
Let rise until doubled, about 2-3 hours.  When risen, place the Dutch oven and its lid in the oven, preheat to 450 F.


   
When oven is fully preheated, carefully remove HOT Dutch oven, gently transfer risen dough by turning over into the Dutch oven. 
Gently shake the Dutch oven if the dough needs evening out.  (Don't worry if it is a bit raggedy.)

      
Cover with the hot lid, place in the 450 F oven, set timer for 30 minutes.
After 30 minutes, remove the lid, bake for another 15 minutes at 450 F.

   

After 15 more minutes, the bread is done.  Here 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.