Tuscan bread
This is a simple, chewy bread with a porous texture, the result of no salt in the dough. You’ll miss the traditional shape if you bake in the bread machine, but it will still produce a tasty loaf.
Sampler loaf - 1 lb
2/3 cup water
1/4 cup whole wheat flour
1-3/4 cups bread flour
1/4 teaspoon rapid rising or active dry yeast
Regular loaf - 1 1/2 lb
1 cup water
1/2 cup whole wheat flour
2-1/2 cups bread flour
1/2 teaspoon rapid-rising or active dry yeast
Large loaf - 2 lb
1-1/3 cups water
1 cup whole wheat flour
3 cups bread flour
3/4 teaspoon rapid-rising or active dry yeast
To mix the dough by hand. Heat the water until warm, between 105 and 115 degrees, pour it into a large, warmed bowl, and add the yeast. Let stand 5 minutes, until the yeast begins to bubble. Slowly add the whole wheat flour and half of the bread flour. Beat until a smooth dough forms. Cover, and let stand 15 minutes. Turn the dough out onto a very lightly floured board, and knead, adding the remaining flour as necessary, until smooth and springy, about 5 minutes. Wash the bowl and grease it; place the dough back in the bowl, and turn it over to grease the top. Cover, and let rise until doubled, about 1 hour.
To mix the dough with a heavy-duty mixer. Heat the water until warm, between 105 and 115 degrees; pour it into the warmed mixing bowl, and add the yeast. Let stand 5 minutes until the yeast begins to bubble. Slowly add the whole wheat flour and half of the bread flour. Beat until a smooth dough forms. Cover and let stand 15 minutes. Knead the dough in the mixer with the dough hook, on medium to high speed, adding the remaining flour as necessary, until the dough pulls away from the sides of the bowl and is smooth and springy but still soft to the touch. Remove the dough hook, cover the bowl, and let the dough rise until doubled, about 1 hour.
To mix the dough in the food processor. Place the plastic dough blade into the work bowl. Heat the water until very warm, between 120 and 130 degrees; set aside. Place the remaining ingredients into the work bowl, increasing the yeast to 1 to 2 teaspoons. Turn the processor on, and slowly pour the water through the feed tube, processing until the dough is smooth and pulls away from the sides of the bowl. If the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 tablespoon of water at a time, and process until the dough is smooth yet soft to the touch. Cover the work bowl, and let the dough rise until doubled, about 1 hour. Or remove the dough to a lightly greased bowl, cover and let rise until doubled, about 1 hour.
To mix the dough in the bread machine. Pour the water (at room temperature) into the pan, and add the remaining ingredients in the order listed. Make an indentation in the dry ingredients and add yeast. Select “Dough,” and press “Start.” If the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch. The machine will stop when the dough is ready to shape and bake.
To mix and bake the bread in the bread machine. Pour the water (at room temperature) into the pan, and add the remaining ingredients in the order listed. Make an indentation in the dry ingredients and add yeast. Select the “Basic” cycle, set the crust on “Medium,” and press “Start.” During the mixing cycle, if the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch.
To shape and bake in the oven. Turn the dough out onto a lightly floured board on lightly oiled surface. Punch the dough down, and shape it into an oblong loaf.
To bake on baking tiles. Leave the loaf, with the smooth side up, on the board, and let rise in a warm place until almost doubled, 45 to 60 minutes. Place baking tiles or a pizza tile on the top rack in the oven, and place a heavy, shallow pan on the bottom rack. Preheat the oven to 450 degrees. Using a sharp knife or a razor, slash the loaf lengthwise to a depth of about 1/4 inch; place the loaf onto the preheated tiles. Immediately pour 1 cup water into the pan on the bottom rack. Bake 15 to 20 minutes, until the loaf is golden. Remove from the oven and cool on a wire rack. Brush the top of the loaf while it’s still hot with soft butter, if desired.
To bake in a pan. Lightly grease a baking pan. Place the loaf, with the smooth side up, into the pan. Let rise in a warm place until almost doubled, 45 to 60 minutes. Preheat the oven to 400 degrees. Using a sharp knife or a razor, slash the top of the loaf lengthwise to a depth of about 1/4 inch, and spritz or brush it with water. Bake 15 to 20 minutes, or until the loaf is golden. Remove from the oven and cool on a wire rack. Brush the top of the loaf while it’s still hot with soft butter, if desired.
From Whole Grain Breads by Machine or Hand by Beatrice Ojakangas (Macmillan), 1999