Casareccio (rustic Wholewheat Bread)

INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 952
Calories From Fat: 22
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 2340.3mg
Potassium: 294.8mg
Carbohydrates: 199.3g
Fiber: 7.4g
Sugar: <1g
Protein: 27.4g