Whole-wheat bread with honey (Pane integrale con miele) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on June 05, 2017

    I made this into ten ~95 g rolls, baking them for about 25 minutes. Delicious, with a slight sweetness from the honey, but not so much that you can't treat it as normal bread, and a nice nutty flavour which would go well with soft cheeses. The dough is very easy to work compared to my usual wet sourdoughs. Instead of the 50 g of overnight sponge, I used 40 g left-over biga and 10 g water. I found it quite bizarre that she tells you to make about 200 g of sponge, then throw all except 50 g away.

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