Crunchy whole wheat parmesan bread


  1. Bread:
  2. 1 1/4 cups lukewarm water (85°f to 95°f)
  3. 1 (1/4 oz) pkg active dry yeast (2 1 /4 tsp)
  4. 1 1/2 cups whole wheat flour
  5. 2 tbsp olive oil
  6. 1 1/2 tsp salt
  7. 1 1/2 cups bread flour, divided
  8. 1/4 cup (1 oz) freshly shredded parmesan cheese
  9. Topping:
  10. 1 egg white, beaten until foamy
  11. 1 tbsp olive oil
  12. 1/2 cup (2 oz) freshly shredded parmesan cheese


  1. Place water in large bowl; sprinkle with yeast. Let stand 30 seconds; stir until blended. Let stand 5 minutes or until yeast is foamy. Stir in whole wheat flour, 2 tbsp oil and salt until batter is smooth. Slowly stir in 1 cuo of bread flour and 1/4 cup cheese to form soft dough. (Dough will be sticky). Cover; let stand 15 minutes.

  2. Turn dough out onto lightly floured surface; knead 8 minutes or until dough is smooth and springy, using additional 1/2 cup bread flour as needed to keep dough from sticking.

  3. Lightly oil clean large bowl. Place dough in bowl; turn to coat with oil. Cover; let rise in warm place 1 hour or until doubled in size.

  4. Gently punch dough down; turn out onto lightly greased baking sheet. With greased hands, shape into 12 inch flat round loaf. Cover with clean towel; let rise in warm place 45 to 60 minutes or until loaf is almost doubled in size.

  5. Meanwhile, place oven rack in lower third of oven. Heat oven to 375°F. With sharp knife, cut dough all the way through into 2 inch squares. Lightly brush top with egg white.

  6. Bake 35 minutes or until light brown on top and pale brown on bottom. Brush with 1 tbsp oil; sprinkle with 1/2 cup cheese. Bake 5 minutes or until cheese is melted abd bottom of bread is light brown. Remove from pan; cool completely on wire rack.

Source: Read Full Article