{"product_id":"roman-whole-wheat-bread","title":"Roman Whole Wheat Bread","description":"\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients (Makes 2 Loaves)\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e500g whole wheat flour (stoneground if possible)\u003c\/li\u003e\n  \u003cli\u003e350ml warm water\u003c\/li\u003e\n  \u003cli\u003e12g fresh yeast (or 5g instant dried yeast)\u003c\/li\u003e\n  \u003cli\u003e3 tbsp extra virgin olive oil\u003c\/li\u003e\n  \u003cli\u003e10g fine salt\u003c\/li\u003e\n  \u003cli\u003e1 tbsp malt extract (or honey as a substitute)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eDissolve the yeast and malt in the warm water. Add the olive oil and stir to combine.\u003c\/li\u003e\n  \u003cli\u003eAdd the flour gradually, mixing as you go, until you have a soft, slightly sticky dough. Knead for 10 minutes until smooth and elastic.\u003c\/li\u003e\n  \u003cli\u003ePlace 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.\u003c\/li\u003e\n  \u003cli\u003eTurn the dough out and divide into two pieces. Shape into round loaves and place on a floured baking tray or in proving baskets.\u003c\/li\u003e\n  \u003cli\u003eCover and leave to rise for another 40-60 minutes until well-puffed.\u003c\/li\u003e\n  \u003cli\u003eMeanwhile, 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.\u003c\/li\u003e\n  \u003cli\u003eSlash 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.\u003c\/li\u003e\n  \u003cli\u003eCool on a wire rack for at least 30 minutes before cutting - the inside is still cooking while it cools.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57508118659456,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/roman-whole-wheat-bread-5720774.jpg?v=1772492419","url":"https:\/\/kitcheninthegarden.co.uk\/products\/roman-whole-wheat-bread","provider":"Kitchen In The Garden","version":"1.0","type":"link"}