Homemade Whole Wheat Loaf (Pan Bauletto)
I believe there is nothing more satisfying and comforting than the smell of freshly baked bread, the ultimate comfort food.
The recipe I present today, besides being simple, is also very well tested and will allow you to obtain an amazing Homemade Whole Wheat Loaf, a thousand times better than the industrial one you find at the supermarket.
Like many of you, I often, for lack of time, end up buying packaged sliced breads which, to be fair, are often very good but, let’s be honest, are full of preservatives and who really knows which ingredients are used to make them.
So why not prepare it at home using simple and genuine ingredients, in a whole wheat version therefore rich in fiber. Trust me, you’ll need only 10 minutes and after the rising times you can immediately put it in the oven.
The recipe is so simple that you just need to mix all the ingredients together, knead, let the dough rest and bake: you’ll get an amazing Homemade Whole Wheat Loaf, and I guarantee you will never buy the packaged ones again!
Once ready you can keep it sealed in a plastic bag; it will last 2–3 days since there are no preservatives, and if it hardens, just leave it 1 minute in the toaster or under the oven grill to bring back the crispness.
If you wish you can also freeze it, preferably already sliced, so you’ll always have it available when you want.
A very soft Homemade Whole Wheat Loaf that pairs well with both savory and sweet, ideal to accompany meals and maybe to mop up sauces, great for making sandwiches or toasts to take to work or on outings, or simply to enjoy as is.
Obviously, at breakfast, slightly toasted and spread with jam or chocolate spread it becomes even more indulgent.
For those who prefer, using the same recipe you can also make the classic version with white flour, or use sourdough instead of baker’s yeast; see the notes at the end of the recipe.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: pan 4 3/4 x 9 7/16 in
- Cooking methods: Oven
- Cuisine: Italian
- Energy 111.40 (Kcal)
- Carbohydrates 19.31 (g) of which sugars 1.56 (g)
- Proteins 3.70 (g)
- Fat 2.23 (g) of which saturated 0.24 (g)of which unsaturated 0.00 (g)
- Fibers 2.52 (g)
- Sodium 229.66 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 1/6 cups whole wheat flour (I use Spadoni spelt and buckwheat flour)
- 1 packet dry baker's yeast
- 1 1/6 cups water
- 3 tbsp extra virgin olive oil
- 1 tbsp honey
- 1 3/4 tsp salt
Preparation
Pour into the bowl of the stand mixer the flour, the dehydrated dry yeast, the honey, and a little of the water in which you have dissolved the salt; then turn the machine on and start kneading (use the dough hook).
Continue by pouring the rest of the water and knead until the dough begins to detach from the sides of the bowl and wraps around the hook. Finally add the oil, little by little so it can be absorbed evenly, always continuing to knead.
When you have obtained a smooth well-blended dough, shape it into a ball and let it rise in a slightly oiled bowl, covered with plastic wrap, until doubled in size (this will take about 2 hours, although it depends a lot on room temperature).
After the time has passed, transfer the dough to a lightly floured work surface, gently flatten it with your hands to form a rectangle and fold the corners inwards like a book.
Turn the dough over and let it rest again covered with a cloth for about 30 minutes.
At this point take the dough again and form a rectangle, rolling the dough to form a cylinder the same size as the pan (you will see that it will deflate slightly).
If it is too long, fold the outer edges inward and place it in the pan with the seam facing down.
Bake in a preheated conventional oven at 375°F (190°C) for about 35-40 minutes. Baking times are indicative and depend on the type of oven. The bread should be well risen with a golden, crunchy surface.
Once baked, remove it from the pan while still warm and let it cool, preferably on a rack before serving.
NOTES AND TIPS
FLOUR: Spelt and buckwheat flour can be replaced, for those who do not like whole grain products, with an equal amount of all-purpose (00) flour, still obtaining a very soft bread.
YEAST: It is possible to prepare this bread using sourdough instead of dehydrated baker’s yeast for an even more genuine and fragrant result. You should use 150 g of refreshed sourdough starter in place of the yeast packet and follow the recipe.
BAKING: For optimal baking and a perfect crumb structure, I recommend placing a baking tray with about two “fingers” of water (approximately 1/2 inch) on the lowest shelf of the oven during baking. This will create the right humidity to obtain a soft, well-risen bread.
If you are in doubt near the end of baking that the bread is not cooked underneath, 5 minutes before the end remove it from the pan, place it on a baking sheet with its parchment and continue baking “upside down” for the last 5 minutes.
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HOW TO STORE HOMEMADE PAN BAULETTO
Once ready, the Homemade Whole Wheat Loaf, since it contains no preservatives, keeps for a maximum of 2-3 days when sealed in a bag.
If it hardens, just leave it 1 minute in the toaster or under the oven grill to bring back the crispness.
Alternatively you can freeze it, preferably already sliced, so you’ll always have it available when you want.
