*  Exported from  MasterCook  *
 
                    CASARECCIO (RUSTIC WHOLEWHEAT BREAD)
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Bakery                           Italian
                 Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            Dried yeast
      1/4   c            Warm water
    3 1/2   c            Water at room temperature
      3/4   c            Biga Pugliese, see recipe
    3 3/4   c            Wholewheat flour
    3 3/4   c            Unbleached all-purpose flour
    1       tb           Salt
      1/3   lb           Walnuts -ÿÿ
      1/2   c            Shelled pistachios -ÿÿ
      1/3   c            Pitted Italian black olive,
                         -- all optional
 
   Stir the yeast into the warm water & let proof for 10 minutes.  Add
   the remaining water & the biga, then the flours & the salt.  Mix with
   a wooden spoon for 5 minutes.  The dough will not pull away from the
   side of the bowl.  Wet your hands & knead on a lightly floured board
   to ensure that all the ingredients are well mixed.  Turn into a
   lightly oiled bowl, cover with plastic wrap & let rise at room
   temperature until it has almost tripled in volume, 3 to 5 hours.
   This dough works very well if left to rise overnight or in the
   refrigerator.  Let it come back to room temperature before shaping.
   Flour your work surface very well & flour a scaper.  Turn the dough
   onto the work surface, but do not punch down.  Divide into 3 equal
   pieces. Work in your filling if using by flattening the dough &
   sprinkling equal amounts of filing over the dough.  Turn in the sides
   of the dough & roll each piece into a ball, being gentle but at the
   same time pulling the skin taut.
   Place the loaves on floured parchment paper set on baking sheets,
   cover with a heavy cloth & let rise until doubled, about 1 hour.
   Preheat the oven to 450F.  Bake the loaves for 15 minutes.  At this
   point the dough should be set you can remove the paper.  Slide the
   loaves directly onto the baking sheets & bake until crusty & golden,
   about 30 to 35 minutes.
  
 
 
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