Easy Italian Recipes

The 'wholemeal' flour we usually buy is actually a mix of wholemeal and strong white flour, Bread made purely with wholemeal flour would be very heavy, so you may need to experiment with some less common brands by adding a little white flour to balance them. Originally, all bread was wholemeal, but as the Romans starting milling flour and separating the husk from the white part - the endosperm - white bread became a more popular choice for the rich.

200g biga or madre, either wholemeal or white (1/2 quantity of "starter dough" recipe)
500g strong wholemeal flour
2 teaspoons caster sugar or honey 2 teaspoons salt
10g yeast
350ml tepid water
2 tablespoons olive oil

Combine the flour, the sugar, if using, and the salt in a large bowl. Mix the yeast with the tepid water, the biga, the honey if using, and the oil using a plastic dough scraper or your hands. Make a well in the flour and pour in the yeasted water and biga mixture. Knead for 10 minutes, then place in a lightly oiled bowl, cover with a little more oil and then clingfilm or a tea-towel, and leave until doubled in size, about 45-60 minutes.
Preheat the oven to 220°C/425°F/gas mark 7. Turn the dough onto a lightly floured surface and cut into even-sized pieces, depending on whether you are making a large loaf or six rolls. Shape into the required shapes following the "Roll Shaping" masterclass and leave to rise until doubled in size once more. Bake the loaf for 30-40 minutes, the rolls for about 15 minutes.