Whole Wheat Italian Bread

MAKES: 16 servings (2 loaves)
CRISPY RATING: Soft, crisp, not overly whole-wheaty

  • 1 Tablespoon Yeast
  • 1 1/3 Cups Warm Water
  • 1 Tablespoon Sugar, or honey
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • 1 Cup Whole Wheat Flour
  • 2 1/2 Cups All-purpose Flour, to 3 cups
  • 1/2 Cup Wheat Germ
  • 1 Teaspoon Cornstarch
  • 1/3 Cup Water

1. In large bowl, sprinkle yeast of 1-1/3 cups water and let stand 5 minutes.

2. Stir in sugar, oil and salt. Add whole wheat flour and 1-1/2 cups of all-purpose flour. Mix with heavy-duty mixer or wooden spoon and beat until dough is elastic, about 5 minutes.

3. Stir in wheat germ and about 1 cup of all-purposed flour to make a stiff dough. Knead on floured surface until dough is smooth and springy and develops small bubbles under the surface, about 20 to 25 minutes.

4. Lightly oil a bowl and add dough, turning it to cover it with oil. Cover and let rise in a warm place about 1 hour.

5. Punch dough down and divide in 1/2. Shape each 1/2 into a slender loaf, about 12 to 14 inches long.

6. Place on greased baking sheet, cover lightly and let rise 30 to 40 minutes until almost doubled.

7. Mix cornstarch with 1/3 cup water and bring to a boil, stirring until it turns thick and clear. Brush loaves with warm cornstarch mixture.

8. Using a floured knife, make a 1/2 inch deep slash down the center, or slash diagonally along the length of the loaf.

9. Bake at 375F for 25 to 30 minutes, until loaves are browned and sound hollow when tapped. Cool on wire racks.


1. This one is quite a bit of work, but it's so worth it now and then. If you've got a Saturday to hang around the house and tend to some bread, give this a try.

2. I keep thinking about upping the whole wheat flour a bit, but then I hate to mess with it considering how rarely I make it, hee hee.

This recipe is from an old friend of mine.

From MC - Per Serving: 123 Calories; 2g Fat (11.3% calories from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 136mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

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