How to Make Italian Whole Wheat Bread
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How to Make Italian Whole Wheat Bread
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Amy Riolo is an internationally recognized culinary expert specializing in Middle Eastern and Mediterranean culture and cuisine. As a cookbook author, lecturer, food historian, food writer, culinary consultant, and cooking instructor, Amy promotes her philosophy of cooking and living with both pleasure and health. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula has received rave reviews (Capital Books). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) will be released in spring 2009. She is also completing The Mediterranean Diabetes Cookbook, (American Diabetes Association) which will be released in spring 2010.
Amy’s popular lectures range in topics and include everything from Middle Eastern business etiquette to the history of various cuisines. She has been an invited guest speaker for the Embassy of the Arab Republic of Egypt, Welcome to Washington International, Montgomery College, Les Dames D’Escoffier, The Baltimore-Luxor-Alexandria Sister City Committee and the Mycological Association of Washington, DC. Amy also makes frequent appearances on numerous television and radio programs both in the United States and Egypt including Fox TV, Montgomery and Fairfax County TV, Nile TV and WHYY.
Amy currently writes the “Culture and Cuisine” feature for the Baltimore- Luxor-Alexandria Sister City Committee. She has also written articles for Cooking Light Magazine, Azizah Magazine, and the Kulanu newsletter. A graduate of Cornell University, Amy has experience in vocational, recreational, and children’s instruction, as well as corporate team building and cultural/culinary events. Her knowledge of the Italian, French, Spanish, and Arabic languages has enabled her to interpret many cultures and cuisines with intimacy and ease. She regularly teaches cooking classes at Sur la Table in Arlington, Virginia, and for private organizations.
A successful culinary consultant, Amy enjoys developing menus, recipes, training seminars, and themes for corporations, restaurants, and hotels. Amy is often asked to work as a consultant for museums where she creates menus and décor which represent the theme of new collections. In addition, she works with curators to incorporate sensory components like scent, touch, and taste into the schedule of events, allowing museum patrons to fully experience each exhibit.
Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier, Slow Food DC, Welcome to Washington International (where she co-chairs the Gourmet Committee), Cornell Club of Washington, the Women’s National Book Association, and the Baltimore – Luxor – Alexandria Sister City Committee (Where she is the chairperson of the Baltimore Friends of the Alexandria Library). Amy is based in the Washington DC, area and maintains a home in Egypt. She is currently organizing culinary tours to both the Mediterranean and Middle East.
How to Make Italian Whole Wheat Bread
Chef Amy Riolo demonstrates how to make italian whole wheat bread.
How to Make Italian Whole Wheat Bread
Ingredients
For the Sponge:2 1/4 tablespoons active dry yeast
Pinch of sugar
1 cup whole wheat pastry flour
1 1/2 cups unbleached bread flour
For the Dough:
1 teaspoon salt
2 cups whole wheat pastry flour, plus extra for kneading
1 teaspoon oil, for greasing plastic wrap
Instructions
1. If making 1 loaf, prepare 1 baking sheet by lining it with silicone mats or parchment paper and sprinkle 2 tablespoons of semolina over the top. If making 2 loaves, prepare 2 baking sheets in the same manner.
2. To make the sponge, place 1 3/4 cup tepid water in a large bowl. Sprinkle yeast and sugar over the water and stir until dissolved. Set aside and let stand until foamy, about 5 minutes.
3. Stir in the whole wheat pastry flour and bread flour. Whisk well to combine and form a smooth batter like consistency.
4. Cover loosely with plastic wrap and let stand at room temperature for a minimum of 4 hours or store overnight in the refrigerator.
5. To make the dough, place sponge in a heavy - duty electric mixer fitted with a paddle attachment. Add the salt and 1/2 cup of the flour and mix to combine. Beat on high speed for one minute. With mixer running on low speed, add in the rest of the flour and mix until a dough forms.
6. Turn the dough out onto a lightly floured surface and knead energetically for approximately 10 minutes to create a soft, slightly sticky dough. If dough is too sticky to work with, gradually add more flour, a tablespoon at a time, and continue kneading until you have a smooth, elastic dough.
7. Cover the dough with a clean kitchen towel and allow to rest for 20 minutes.
8. After dough has rested, divide it in half to make 2 smaller loaves or keep it whole for 1 large loaf. To shape the dough, roll it into 2 small or 1 large ball and place on prepared baking sheets.
9. Cover with oiled plastic wrap and let rise until tripled in volume, about 1 1/2 hours.
10. Twenty minutes before baking, preheat oven to 425F degrees. Unwrap loaves and make crosses on the top. Bake on the lowest rack of the oven for 30 to 40 minutes, or until golden. Cool on wire racks.
Transcripts
Amy Riolo: Hi! I am Amy Riolo. Today I am in the kitchen of Sur La Table in Arlington Virginia and we are making Italian Wheat Bread. And what we are going to be doing is starting out by preparing our pans and making a sponge for the bread. Then we are going to make our dough and knead it. We are also going to let it rise, roll it out, shape it and bake it.
The tools that we are going to need are a heavy duty standing electric mixer, fitted with a paddle attachment. A small bowl, a large bowl, a wire whisk and a baking sheet lined with parchment paper. For our Italian wheat bread, we will need two sets of ingredients. One set for the sponge which we are going to make and the other set for the actual dough.
So for the sponge we need two and a quarter teaspoon of active dry yeast. A pinch of sugar. One cup Whole wheat pastry flour. One and a half cups unbleached bread flour, and for our dough we will need one teaspoon of salt, two cups of whole wheat pastry flour, plus extra for kneading. Semolina for dusting and one teaspoon of oil for greasing our plastic wrap.
Kitchen safety is always important. Today we are going to working with sharp knives and a hot oven, so we need to be careful and make sure that children are always supervised in the kitchen. Before we begin, let me tell you a little about myself. I am a cookbook author, food writer, restaurant consultant and Gourmet cooking instructor based in the Washington, DC area and let's get started making the Italian wheat bread.
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