Crunchy whole wheat parmesan bread
- 1 1/4 cups lukewarm water (85°f to 95°f)
- 1 (1/4 oz) pkg active dry yeast (2 1 /4 tsp)
- 1 1/2 cups whole wheat flour
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 1/2 cups bread flour, divided
- 1/4 cup (1 oz) freshly shredded parmesan cheese
- 1 egg white, beaten until foamy
- 1 tbsp olive oil
- 1/2 cup (2 oz) freshly shredded parmesan cheese
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.
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.
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.
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.
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.
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.
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