Pane Integrale con Miele

Whole wheat and honey. Get ready for a trip to the countryside with this tasty recipe from The Italian Baker.

After succeeding with the Pan Bigio, I’ve decided it’s time to return to Italy for another country classic.

This dough uses a starter that is mixed with the final dough. In this case I had a bit of dough left over from the morning’s breakfast roll bake, so decided to use that, as it already had about 14 hours of fermentation to it’s name. Otherwise, mix a pea-sized knob of fresh yeast with 200 g water and 200 g flour and leave it to ferment for 6-24 hours.

The loaves turned out nicely, with a lovely, dark crust with bags of taste. Nice crumb too with a hint of sweetness from the honey. Perfect for sandwiches. Next time I’ll probably throw the dough in the fridge and extend bulk fermentation for 12-24 hours, perhaps even go all-in with a pure sourdough version for even deeper flavour.

Compared to the original recipe I have doubled the starter, reduced yeast by 30%, and added 100 g more water. The wetter the better, eh? If you aren’t confident with wet doughs, just use 700 g water. The result will still be fine.

200 g starter
800 g water (cold tap temp)
10 g fresh yeast
3.5 tablespoons honey
1000 g finely milled whole wheat flour
20 g salt


  1. Mix the starter with water yeast and hone
  2. Add flour, mix thoroughly and leave it to autolyse for about 30 mins
  3. Add salt and incorporate it into the dough
  4. Stretch and fold at 30 min intervals for about 2.5 hours
  5. Pour (yes, it’s pretty wet and sticky) onto a well floured table and fold the sides in over the middle to strengthen the dough. Rest for about 15 minutes. (see how I do it in the clip at the bottom of this page)
  6. Divide in two, shape loosely and rest for about 15 minutes.
  7. Final shaping and into the baskets they go!
  8. Proof for about 1-1,5 hours
  9. Bake for 35 minutes at 230°C
Pane Integrale con Miele, crumb shot
Pane Integrale con Miele, crumb shot, slightly blurred (sorry)
How I handle wet dough
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