July's Bread Baking Day was hosted by Andrea of Family & Food & Other Things. For the 32nd event, Andrea chose Italian breads as the theme.
This theme gave me an opportunity to go through my Italian cookbooks, looking for an interesting bread to bake. I found the perfect one, Pane di Nove Cereali, in my Il Fornaio Baking Book. I adapted the recipe to match my ingredients and bread baking style, so I ended up baking Pane di Dieci Cereali.
The dieci cereali must first be soaked.
Then, after mixing, kneading, and two rising periods, the dough is shaped into a boule and dipped in oats.
After the final rise, it is baked to a golden brown.
Following a seemingly forever wait, the bread can be sliced, buttered, and tasted.
Verdict? Nutty, hearty, and delicious.
Pane di Dieci Cereali
Place 1/2 cup ten-grain cereal (or nine or seven) in a small bowl and pour 1/2 cup cool water over the top. Let sit for 1 hour.
Measure 1/2 cup unbleached bread flour, 2 1/2 cups whole wheat flour, 1/2 teaspoon salt, and 3/4 teaspoon active dry yeast into a large bowl and stir to combine. Make a well in the center and pour in 1 cup lukewarm water, 1 tablespoon extra virgin olive oil, 1 tablespoon honey, and the cereal mixture. Stir together until a stiff dough forms.
Turn dough out onto a lightly floured board and knead until the dough is smooth and elastic. This may take up to 20 minutes. Shape the dough into a ball and place into a greased bowl, turning so the top surface is coated with oil. Cover the bowl with a towel and let rise at room temperature for between 1 and 2 hours, or until doubled.
Deflate the dough by folding the edges into the center, then turning it over so the top is smooth once again. Re-cover the bowl and let the dough rise a second time until doubled, about 45 minutes to 1 hour.
Turn the dough out onto a lightly floured board and once again, fold the edges toward the center. Working in a circular motion, around the dough ball, keep stretching and folding until the top is smooth and tight. Mist the top surface with water, then roll the top and sides in 1/2 cup of oats that have been spread on the work surface.
Place the loaf on a piece of parchment that has been liberally dusted with flour. Cover and let rise at room temperature until doubled, about 40 minutes.
Preheat the oven and a baking stone to 400 degrees F.
Sprinkle some corn meal on a baker's peel, then transfer the loaf to the peel. (I placed my parchment on the prepared peel before I put the loaf on, so it was already to pop into the oven.)
Mist the loaf several times during the first 5 minutes in the oven. Continue to bake for a total of 40 minutes, until it is golden and has reached an appropriate internal temperature (between 190 and 200 degrees F). Remove to a wire rack to cool.
Bread Baking Day was started by Zorra, and is hosted each month by a different, talented breadbaker.