This homemade easy Italian bread recipe has been in my family for years. It requires just 4 ingredients and minimal hands-on-time, making it a great yeast bread recipe for bakers of all levels!
I also didn't realize how easy it was to make this Italian bread recipe until my Mom gave me the job of making it for the first time as a kid.
There are quite a few easy, beginner-friendly vegan yeasted bread recipes on this blog, my favorites being this Easy 4 Ingredient Whole Wheat Artisan Bread, this Whole Wheat Sandwich Bread (No-Knead!) and this amazing Irish Soda Bread recipe.
Russell Street Rustic Italian Bread
However, this Italian bread recipe is probably the bread recipe I make most often. Not only does it make Italian bread loaves, you can also use this dough recipe to make Easy Vegan Pizza Bread and even flatbread!
Most yeasted bread recipes require just 4-5 ingredients, making them really easy to whip any day of the week. For this Italian bread recipe, you'll need just 5 ingredients which I'll list out below.
If you're new to making bread, this Italian bread recipe is for you! It really is so easy to prepare and results in fluffy, yet hearty loaves that you'll want to make every week.
Everyday Whole Grain Bread
Place the flour, yeast, salt and sugar into a food processor fitted with the dough hook. Pulse the ingredients together until just combined.
Turn the food processor on low and stream warm water into the food processor until a ball of dough starts to form. You want all the flour to stick together without the dough being too sticky, so add the water slowly to make sure it doesn't get too wet. Once the dough has formed, stop adding in water, yet allow the food processor to knead the dough for another minute or two.
Homemade bread always tastes the best when it is enjoyed fresh the day it is baked. However, if you have leftovers, you can store them in an airtight container for 1-2 days on the counter or for 3-4 days in the fridge.
Italian Bread Recipe
The bread will get harder and tougher the longer it sits, so be sure to zap it in the microwave to soften it back up!
This homemade Easy Italian Bread Recipe has been in my family for years. It requires just 4 ingredients and minimal hands-on-time, making it a great yeasted bread recipe for bakers of all levels!
Calories: 101 kcal Carbohydrates: 21 g Protein: 4 g Fat: 0.5 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.1 g Sodium: 234 mg Potassium: 53 mg Fiber: 1 g Sugar: 0.5 g Vitamin C: 0.01 mg Calcium: 5 mg Iron: 1 mg
Villaggio® Italian Style 100% Whole Wheat Thick Sliced Bread
Plant Biased is my new cookbook and beginner's guide to eating a more plant based diet! I describe it as the book I wish I had when I went vegan back in 2013.Since I returned to Umbria almost two months ago, I have been making a variation of this bread every week. I have been playing with my recipe to get it just right, and now each week I make three loaves of what I call my “everyday” bread that we can toast, nibble on as a snack throughout the day, or enjoy with cheese and cured meats. My everyday bread is not anything like the square shaped, soft sliced bread you might buy in a bag at the grocery store because I like bread that you can sink your teeth into, that is healthy for you, but that tastes great too. I have made wholewheat bread in the past that was so dense it was difficult to eat, but I think the addition of some bread flour as well as both a starter and dry yeast resolves that problem.
This bread has a good crust, but the crumb is tender enough to please anyone. Being in Italy, we deal in metric weight and since we are bread baking and not baking fancy desserts, the measurements do not have to be exact so I will give both measurements. In my recipe I use 1/2 wholewheat flour, 1/4 bread flour, and 1/4 alternate whole grain flour. For my alternate flour choices, I have used farro flour, millet, and 10 grain cereal flour with great results. This week I added oat flour to make the bread that is shown in the photos. This bread can also be varied by adding walnuts which my husband loves as the nutty bread goes so well with cheese or cured meats, or by adding raisins or other dried fruit which works really well when toasted. I generally bake my bread one day, and once it is cool I slice it up and freeze two of the loaves. I then take a loaf (or half) out of the freezer when we need it, and these three loaves will last us until the following week when I bake my bread again.
I do use a sourdough starter as well as active dry yeast in my bread recipe, but I have also used a simple biga or starter with good results and have included the recipe for the biga below. My sourdough starter has been with me for three years now (bought from King Arthur Flour Company), and I even dry it to bring it back and forth to Italy every 6 months. The amount of water used will change depending on your choice of flours, so simply use enough to create a workable dough that is not too sticky. The amount of water listed is approximate.
Whole Wheat Panmarino
The bread will get harder and tougher the longer it sits, so be sure to zap it in the microwave to soften it back up!
This homemade Easy Italian Bread Recipe has been in my family for years. It requires just 4 ingredients and minimal hands-on-time, making it a great yeasted bread recipe for bakers of all levels!
Calories: 101 kcal Carbohydrates: 21 g Protein: 4 g Fat: 0.5 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.1 g Sodium: 234 mg Potassium: 53 mg Fiber: 1 g Sugar: 0.5 g Vitamin C: 0.01 mg Calcium: 5 mg Iron: 1 mg
Villaggio® Italian Style 100% Whole Wheat Thick Sliced Bread
Plant Biased is my new cookbook and beginner's guide to eating a more plant based diet! I describe it as the book I wish I had when I went vegan back in 2013.Since I returned to Umbria almost two months ago, I have been making a variation of this bread every week. I have been playing with my recipe to get it just right, and now each week I make three loaves of what I call my “everyday” bread that we can toast, nibble on as a snack throughout the day, or enjoy with cheese and cured meats. My everyday bread is not anything like the square shaped, soft sliced bread you might buy in a bag at the grocery store because I like bread that you can sink your teeth into, that is healthy for you, but that tastes great too. I have made wholewheat bread in the past that was so dense it was difficult to eat, but I think the addition of some bread flour as well as both a starter and dry yeast resolves that problem.
This bread has a good crust, but the crumb is tender enough to please anyone. Being in Italy, we deal in metric weight and since we are bread baking and not baking fancy desserts, the measurements do not have to be exact so I will give both measurements. In my recipe I use 1/2 wholewheat flour, 1/4 bread flour, and 1/4 alternate whole grain flour. For my alternate flour choices, I have used farro flour, millet, and 10 grain cereal flour with great results. This week I added oat flour to make the bread that is shown in the photos. This bread can also be varied by adding walnuts which my husband loves as the nutty bread goes so well with cheese or cured meats, or by adding raisins or other dried fruit which works really well when toasted. I generally bake my bread one day, and once it is cool I slice it up and freeze two of the loaves. I then take a loaf (or half) out of the freezer when we need it, and these three loaves will last us until the following week when I bake my bread again.
I do use a sourdough starter as well as active dry yeast in my bread recipe, but I have also used a simple biga or starter with good results and have included the recipe for the biga below. My sourdough starter has been with me for three years now (bought from King Arthur Flour Company), and I even dry it to bring it back and forth to Italy every 6 months. The amount of water used will change depending on your choice of flours, so simply use enough to create a workable dough that is not too sticky. The amount of water listed is approximate.
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