Impasto del Pane Integrale (Whole Grain Bread Dough)

Whole grain bread, or “pane integrale,” is a staple in Italian cuisine, cherished for its rich flavor and nutritional benefits. Particularly popular in regions like Tuscany and Umbria, this rustic bread complements hearty soups and traditional dishes.

From my own personal experience, crafting “Impasto del Pane Integrale” at home is a rewarding endeavor that fills your kitchen with the comforting aroma of freshly baked bread. Let me show you how I make this wholesome bread with a friendly and detailed, step-by-step guide suitable for beginners.

What to Expect When Making Impasto del Pane Integrale (Whole Grain Bread Dough)

1. Texture of Dough:
   • Whole grain flour creates a denser and slightly rougher texture compared to white flour dough. This is normal, as the bran in whole wheat flour can make the dough feel a little coarser. Don’t worry; it will soften during the rise and baking.
2. Rising Time:
   • Whole grain dough may take slightly longer to rise compared to white flour dough, as the bran can impede the gluten formation. Be patient and ensure the dough has fully doubled in size during the first rise (bulk fermentation) before continuing with the recipe.
3. Moisture Content:
   • Whole wheat flour absorbs more water than white flour, so your dough might feel a little drier initially. Add water gradually during mixing to ensure it comes together properly. If the dough feels too sticky after kneading, sprinkle a little more flour, but avoid adding too much.
4. Flavor Development:
   • Whole grain bread has a nuttier, earthier flavor, which is a result of the whole wheat flour and its higher fiber content. The longer the dough ferments, the more flavor it develops, so don’t skip the resting and rising times.
5. Baking:
   • Whole grain bread tends to have a slightly denser crumb and a darker crust compared to white bread. The interior of the bread may look slightly more compact than regular white bread, but that’s a positive sign of the bread’s whole-grain nature and texture.
6. Cooling:
   • Let the bread cool completely before slicing to allow the crumb to set properly. If you cut it too early, the bread might feel a bit gummy or undercooked in the center. Patience pays off here!
7. Crust:
   • Expect a slightly thicker, more rustic crust with whole grain bread, which is perfect for holding up against hearty toppings like olive oil, cheese, or soups.
8. Storage:
   • Whole grain bread tends to stay fresh for about 2-3 days when stored in an airtight container. You can freeze it for longer storage, just slice the loaf before freezing so you can grab individual slices as needed. To revive it, lightly toast the slices.

Ingredients:

• 500 g whole wheat flour
• 375 ml warm water (about 24°C)
• 70 g active sourdough starter (or 7 g fresh yeast)
• 10 g salt
• 2 tablespoons extra-virgin olive oil (optional)
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Pane Integrale (Whole Grain Bread Dough) now.

Preparation Steps:

1. Activate the Starter:
   • In a large bowl, combine the sourdough starter with warm water, mixing until the starter dissolves.
2. Mix the Dough:
   • Gradually add the whole wheat flour to the bowl, stirring with a wooden spoon or your hands until a shaggy dough forms.
   • Add the salt and olive oil (if using), and continue to mix until the ingredients are well incorporated.
3. Knead the Dough:
   • Transfer the dough to a lightly floured surface.
   • Knead for about 10 minutes until the dough becomes smooth and elastic.
   • If the dough is too sticky, sprinkle a small amount of flour as needed, but avoid adding too much to keep the bread moist.
4. First Rise (Bulk Fermentation):
   • Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides.
   • Cover the bowl with a damp cloth or plastic wrap.
   • Let it rise in a warm, draft-free area for about 8 hours, or until it has doubled in size.
5. Stretch and Fold:
   • Transfer the risen dough onto a floured surface.
   • Gently stretch the dough into a rectangle and perform a series of folds: fold one third of the dough over the center, then fold the opposite third over the first fold.
   • Rotate the dough 90 degrees and repeat the folding process.
   • Return the dough to the bowl, cover, and let it rest for 1 hour.
   • Repeat this stretch and fold process two more times, allowing 1 hour of rest between each.
6. Shape the Loaf:
   • After the final rest, place the dough on a floured surface.
   • Shape it into a tight round loaf by folding the edges into the center and gently rounding it with your hands.
   • Place the shaped loaf seam-side down onto a piece of parchment paper or a floured proofing basket.
7. Second Rise (Proofing):
   • Cover the loaf with a damp cloth or plastic wrap.
   • Let it proof for about 1 to 2 hours, or until it has visibly puffed up.
8. Preheat the Oven:
   • About 30 minutes before baking, preheat your oven to 240°C (475°F) with a Dutch oven or baking stone inside to heat up.
9. Score and Bake:
   • Carefully remove the preheated Dutch oven from the oven.
   • Gently place the loaf (along with the parchment paper, if used) into the Dutch oven.
   • Using a sharp blade or lame, make a few shallow slashes on the surface of the loaf to allow for expansion.
   • Cover with the lid and place it back into the oven.
   • Bake for 30 minutes covered, then remove the lid and continue baking for an additional 10-15 minutes until the crust is deep brown and the loaf sounds hollow when tapped on the bottom.
10. Cool the Bread:
    • Carefully remove the bread from the oven and place it on a wire rack.
    • Allow it to cool completely before slicing, as this ensures the interior sets properly.

Variations and Tips:

• Flour Substitutions: You can substitute a portion of the whole wheat flour with other whole grain flours like spelt or rye for different flavor profiles.
• Yeast Option: If you don’t have a sourdough starter, you can use 7 g of fresh yeast instead. Dissolve it in the warm water before mixing with the flour.
• Add-ins: Incorporate seeds (like sunflower or flaxseeds), nuts, or dried fruits into the dough during the initial mixing for added texture and flavor.
• Dietary Considerations: For a lower-sodium loaf, reduce the salt to 5 g. To make it vegan, ensure the sourdough starter is also vegan-friendly.
  • > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Pane Integrale (Whole Grain Bread Dough) now.

Additional Information:

• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Rise Time: Approximately 11 hours
• Total Time: About 12 hours
• Ease of Cooking: Beginner-friendly
• Servings: 1 loaf (about 12 slices)
• Calories: Approximately 120 kcal per slice

Nutritional Information (Per Serving)

Notes for Substitutions and Variations:

• Flour Variations: You can substitute some of the whole wheat flour with spelt flour or rye flour for different flavor notes. Keep in mind that each flour type absorbs water differently, so adjust the amount of water accordingly.
• Sweeteners: If you’d like a slightly sweeter bread, you can add a tablespoon of honey or maple syrup when mixing the dough.
• Olive Oil: While optional, adding olive oil will help keep the bread soft and add a lovely richness. If you’re looking for a lighter version, you can skip the olive oil, though the bread might be a little firmer.

I hope this guide has made making Impasto del Pane Integrale seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I’d love to hear feedback from a real person like you, so please leave your honest comment!