Step by step recipes with pictures: Italian bread
I've always found it easy to learn cooking something if it was one of those step by step recipes with pictures, because being able to visualize all the steps a certain recipe has, makes things a lot more clear.
Making bread at home can be a challenge for most of the people, but this rustic whole wheat bread recipe, inspired by an olive rustic Italian bread recipe, is really simple and the outcome is not just delicious, but also healthy, as the whole wheat has so many benefits.
The flavor of the freshly made bread, the crispy crust, the texture and the satisfaction of having it made by yourself, will definitely convince you to repeat the experience.
Rustic whole wheat bread recipe
The recipe is very simple and fast, the dough is the traditional rustic bread dough, only it's enriched with olive and the baking pattern is a little bit changed.
- 500 g whole wheat flour
- 320 ml warm water
- 15 gr fresh yeast / 4 g dry yeast
- 1 teaspoon honey / sugar
- 1 teaspoon salt
- 100-125 gr black olives
If you do not like olives you can do with nuts, dried tomatoes cut into small pieces, various seeds (flax, sunflower, pumpkin, etc.), with a mix of herbs (sage, rosemary, oregano ).
Put flour in a bowl and make a hole in its center. Rub the yeast with 1 teaspoon honey or sugar and then mix with warm water (not hot!).Pour water in the center of flour and mix until the dough catches a little consistency. Then add olives cut into thin slices and to the dough.Mix with a wooden spoon because the dough is very soft and sticky, until the olives are completely embedded in the dough.
Cover the bowl with a plastic wrap and leave it in a warm place for 2 hours.
Whole wheat bread recipe: baking the bread
With 20 minutes before the end of the period of leavening, we put in a the oven a pot with high walls (about 30 cm high and 24 cm in diameter) of stainless steel, and with a lid on, and preheat it to 420 ° F.
Tip over the dough on a work area, well dusted with flour (the dough is quite soft, although it is elastic) and give it a round shape.
When the oven temperature reached 420 ° F, carefully remove the pot (be careful not to get burnt as it is extremely hot), remove the lid, put the dough inside, and put the lid, then quickly in the oven.Bake it for 40 minutes at 420 ° F, then remove lid and bake another 15 minutes to give it a nice color.
After the bake time is over, remove the pot from the oven, let it cool about 10-15 minutes in an upright position. In this way, the shell will remain crispy after complete cooling.
Anna on September 28, 2014:
Thank you for the recipe. I made the bread yesterday, having only one cup of wholewheat flour and the rest is white flour. The bread looked fine, but the inside is much more dense then I expected and not at all airy as at your photo, which is exactly what I wish to reach. I wish I could add a photo here, but I'm not sure how to do it. Do you have any idea what is wrong? Thanks.
Kristen on May 08, 2014:
Measurement conversion chart^^
500 g flour=approx 4cups and 1.5 tablespoon
320 mil water= 1 1/3 C (exactly)
Alise- Evon on April 08, 2014:
My husband is from Argentina. He will love it if I can make crusty bread for him. Great hub. Thanks!
Lisa on February 12, 2014:
I made did my own calculation on amount of flour, water and yeast in ounces and teaspoons. However, I had to use more water than I calculated and so I wonder if my calculations are off.
Lisa on February 11, 2014:
Do you know how much flour and water in cup measurements?
mary on September 30, 2013:
Made the bread and it turned out amazing!! I was never able to make crusty bread before, but now thanks to you I can! I didn't have a dutch oven so I took two deep baking pans and placed them on top of each other.
Mihaela Buh (author) from Romania on June 09, 2013:
exactly like it's written,
Jane on June 07, 2013:
Is this a no-knead recipe? Only rise for 2 hours?
Claudia Tello from Mexico on October 27, 2012:
Wow! Your olive bread looks REALLY good! I love crispy-shell whole wheat bread. I will try to bake it one of these days, on a special occasion.
Marko on September 29, 2012:
best bread recepie
Mihaela Buh (author) from Romania on June 10, 2012:
at the beginning, mix it with flour
Budour on May 29, 2012:
When do I add the salt?
Hendrika from Pretoria, South Africa on April 18, 2012:
I love trying homemade bread and this one looks really tasty, so I will be trying this one very soon.
Mihaela Buh (author) from Romania on January 31, 2012:
Thanks for the extra info! I'm not so good at it (bread baking) but my mother in law is.
daisynicolas from Alaska on January 30, 2012:
Bread is easy to do as long as one is aware of how yeast contributes to the overall bread, not just for rising, mind you. Also, a good baker knows how to look for that stage when the gluten has formed (looks like fabric when a small piece is stretched thinly). Thought to add these notes. Your bread photos are superb.