Whole Wheat With Honey (Pane Integrale Con Miele)

“This makes a nice breakfast bread, with a pat of butter and a drizzle of honey.”
48hrs 40mins
1 round loaf

Ingredients Nutrition


  1. STARTER, stir the yeast into the water, let stand until creamy, 10 minutes.
  2. Stir in the flour with 70 to 100 strokes of a wooden spoon.
  3. Let rise covered 6 to 24 hours.
  4. Measure 1/4 cup (50 g) for each loaf.
  5. DOUGH (1 loaf), stir the yeast and honey into 1/4 cup water, let stand 10 minutes.
  6. Chop the starter into small pieces and add to the dissolved yeast.
  7. Pour in the remaining 1 1/4 c water and squeeze the starter between your fingers until the starter is in little shreds and the water is chalky.
  8. Mix the flour and salt and stir 1 cup at a time into the yeast mixture until the dough comes together.
  9. Knead on a floured surface until the dough is fairly smooth and has lost most of its stickiness, about 8 to 10 minutes.
  10. Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 2 hours.
  11. Turn the dough out onto a floured surface and shape into a round loaf without punching the dough down.
  12. Place loaf on a lightly oiled baking sheet sprinkled with cornmeal.
  13. Cover with wax paper or a towel or lightly oil the top of the loaf and cover with plastic wrap.
  14. Let rise until doubled, 1 hour.
  15. Preheat the oven to 450°F.
  16. Bake 10 minutes, spraying every 3 minutes with water.
  17. Reduce the heat to 400°F and bake 25 minutes longer.
  18. Cool completely on rack.

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