Imagine sinking your teeth into a crusty, aromatic bread that transports you straight to the rolling hills of Tuscany with every bite. This Italian Cracked Wheat and Pepper Bread is not just a recipe—it's a culinary journey that combines traditional Italian baking techniques with bold, rustic flavors. Packed with hearty cracked wheat and a bold black pepper kick, this bread promises to elevate your home baking from ordinary to extraordinary, delivering a restaurant-quality experience right in your own kitchen.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 1 cup cracked wheat
- 2 cups all-purpose flour
- 1 tablespoon black pepper
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 tablespoon honey
- 1 ½ cups warm water
Instructions
- In a large mixing bowl, combine the warm water, honey, and active dry yeast. Let the mixture sit for 5-7 minutes until the yeast becomes foamy and activated.
- In a separate large bowl, whisk together the all-purpose flour, cracked wheat, black pepper, and salt until well combined.
- Gradually pour the yeast mixture into the dry ingredients, stirring with a wooden spoon or spatula until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for about 1 hour or until the dough has doubled in size.
- Once risen, punch down the dough to release air bubbles and shape it into a round loaf or oval shape.
- Transfer the shaped loaf to a parchment-lined baking sheet or a preheated Dutch oven. Let it rest and rise again for 30 minutes.
- Preheat the oven to 425°F (220°C). Optional: Make a few diagonal slashes on top of the loaf with a sharp knife to allow steam to escape.
- Bake the bread for 35-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for at least 1 hour before slicing to allow the internal structure to set.
Tips
- Yeast Activation: Ensure your water is warm (around 110°F) but not hot, which can kill the yeast. The foamy texture indicates active, healthy yeast.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops gluten, giving your bread its signature chewy texture.
- Rising Environment: Choose a warm, draft-free spot like near a preheating oven or inside a turned-off oven with the light on.
- Moisture Matters: For a crispy crust, place a shallow pan of water on the bottom rack of the oven during baking to create steam.
- Cooling is Crucial: Resist cutting into the bread immediately. Letting it cool allows the internal structure to set, ensuring perfect texture and easier slicing.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 24g
Protein: 4g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
