Looking for some recipes for baking European whole grain bread.?

Country Whole Wheat Bread With Herbs

Italian bakers call this bakery-style European country bread Pane (PAN-nay) Integrale, referring to the wheat flour used in the recipe.

Ingredients

1 1/3 cups warm water (105 degrees F. to 11 degrees F.)

1 package active dry yeast

2 tablespoons extra-virgin olive oil, plus more for greasing the mixing bowl and the baking pan

1 teaspoon finely chopped fresh rosemary

2 teaspoons coarse salt

1 teaspoon sugar

1 1/2 cups whole wheat flour

2 to 2 1/2 all-purpose flour

Instructions

In a large mixing bowl stir together the warm water, yeast, oil, rosemary, salt, and sugar. Let the mixture stand for 5 minutes.

Using a wooden spoon stir in the whole wheat flour, about 1/2 cup at a time. Stir in 1 1/2 cups of the all-purpose flour, a little at a time. Stir until most of the flour has been absorbed and the dough begins to form a ball.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic. Shape the dough into a ball. Lightly grease a mixing bowl with olive oil. Place the dough in the bowl, turning once to grease the surface. Cover only with a damp towel; let the dough rise in a warm place until doubled in size (about 45 to 60 minutes).

Punch the dough down. Turn the dough out onto a lightly floured surface. Cover; let it rest for 10 minutes. Meanwhile, lightly grease a baking sheet. Shape the dough into an 8x4-inch oval loaf. Place on the baking sheet. Sprinkle the dough with additional flour. Cover; let the dough rise until the loaf is almost doubled in size (about 30 to 45 minutes).

Preheat oven to 425 degrees F. Using a sharp knife slash the top of the loaf several times, making each cut about 1/2 inch deep. Place in the oven. For a crisp crust, spray or brush the loaves with cold water every 3 minutes for the first 9 minutes of baking. After 9 minutes, reduce the oven temperature to 375 degrees F.; lightly sprinkle the bread with additional flour. Bake about 20 minutes or until bread sounds hollow when you tap the top (if necessary, cover loosely with foil for the last 15 minutes of baking). Transfer bread to a wire rack; cool completely.

Bread Baking Tips

• Before mixing the yeast and water, take the temperature of the water using a quick-read thermometer. The water needs to be 105 degrees F. to 115 degrees F. to activate the yeast. If the water is too hot, the yeast will die and the bread won't rise.

• Misting or brushing the crust with water creates a hard, crisp crust once the moisture dries.

• Slashing the dough adds to the character of the loaf, but it also lets the dough expand and allows the moisture under the crust to escape. Make sure your knife is very sharp so you don't tear and deflate the loaf.

• To store, let the bread cool completely and place it in an airtight container or bag. It should keep for 2 to 3 days. Don't store it in the refrigerator since this will make the bread become stale more quickly. Or, you can freeze it in a freezer bag or container for up to 3 months.

• Serve this bread in the traditional Italian way-dip bite-size pieces in olive oil and sprinkle with cracked black pepper. Serve with some Parmesan cheese on the side.

MAKES 1 LOAF

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Ciabatta (Italian "Slipper" Bread)

Makes 2 loaves

The ciabatta does require a simple sponge but it takes only a few minutes to put together the day before making the bread. Though the dough for ciabatta is very wet and sticky, resist the temptation to add more flour.For this recipe you will need a baking stone or unglazed "quarry" tiles.

Ingredients

For Sponge

* 1/8 teaspoon active dry yeast

* 2 tablespoons water (105-115 F)

* 1/3 cup room-temp water

* 1 cup bread flour

For Bread

* 1/2 teaspoon active dry yeast

* 2 tablespoons warm milk (105-115 F)

* 2/3 cup room-temp water

* 1 tablespoon olive oil

* 2 cups bread flour

* 1 1/2 teaspoons salt

Directions

Make sponge: Stir together, warm water and yeast.

Let stand 5 minutes, until creamy.

Transfer yeast mixture to another bowl and add room-temp water and flour.

Stir for 4 minutes.

Cover bowl with plastic wrap.

Let stand at cool room temp at least 12 hours and up to 1 day.

Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.

In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.

Beat on medium for 3 minutes.

Add salt and beat for 4 more minutes.

Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.

Note: Dough will be VERY sticky and full of bubbles.

Cut two pieces of parchment paper, approx 12 inches by 6 inches.

Place on baking sheet and flour well.

Turn dough out onto a well-floured surface and cut in half.

Transfer each half to paper and form irregular ovals approx 9 inches long.

Dip fingers in flour and dimple loaves.

Dust tops with flour.

Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.

At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.

Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.

Remove to cooling racks and repeat with second loaf.

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ciabatta i think you mean