Roman Whole Wheat Bread

This is a proper central Italian country bread - dense, rustic, and built to last. It keeps well for several days, which makes it brilliant for bruschetta (toast thick slices under the grill, rub with garlic, drizzle with oil) or simply toasted and spread with good jam. The long 3-hour rise develops proper flavour, and the whole wheat flour gives it a nutty, earthy character that white bread can't touch. If you've got your pizza oven cooling down after a session, this is the perfect way to use that retained heat.

Ingredients (Makes 2 Loaves)

• 500g whole wheat flour (stoneground if possible)
• 350ml warm water
• 12g fresh yeast (or 5g instant dried yeast)
• 3 tbsp extra virgin olive oil
• 10g fine salt
• 1 tbsp malt extract (or honey as a substitute)

Method

1. Dissolve the yeast and malt in the warm water. Add the olive oil and stir to combine.
2. Add the flour gradually, mixing as you go, until you have a soft, slightly sticky dough. Knead for 10 minutes until smooth and elastic.
3. Place in an oiled bowl, cover with cling film, and leave to rise for 3 hours until tripled in volume. Whole wheat takes longer than white flour, so be patient.
4. Turn the dough out and divide into two pieces. Shape into round loaves and place on a floured baking tray or in proving baskets.
5. Cover and leave to rise for another 40-60 minutes until well-puffed.
6. Meanwhile, if your pizza oven isn't already heated, bring it up to full temperature then let it cool to around 200°C. You want steady retained heat with no active flame.
7. Slash the tops of the loaves. Slide them into the oven and bake for approximately 1 hour. The bread is done when deeply golden and hollow-sounding when tapped on the base.
8. Cool on a wire rack for at least 30 minutes before cutting - the inside is still cooking while it cools.