Go Back
Pane Integrale Recipe | Whole Wheat Italian Bread

Pane Integrale – Authentic Whole Wheat Italian Bread

This rustic pane integrale is a classic whole wheat Italian bread made with stone-ground flour and a slow-fermented biga starter. It has a light crumb, a deep nutty flavor, and that old-world aroma that makes homemade bread feel warm, comforting, and meaningful.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Fermentation time 20 hours
Total Time 20 hours 55 minutes
Servings: 8 people
Course: bread, Breakfast, Side Dish
Cuisine: Italian
Calories: 170
Ingredients Method Notes

Ingredients
  

For the Biga Starter (Overnight Starter)
  • 1 1/2 cups unbleached all-purpose flour
  • 2/3 cup warm water
  • 1/4 teaspoon active dry yeast
For the Bread Dough
  • 1 cup stone-ground whole wheat flour
  • 1 1/2 cups unbleached all-purpose flour you may need up to 2 cups depending on humidity
  • All of the prepared biga
  • 1 tablespoon active dry yeast
  • 1 1/4 cups warm water 110–115°F
  • 1 –2 tablespoons extra-virgin olive oil
  • 1 –2 teaspoons sea salt
  • 1 teaspoon honey or barley malt optional, feeds the yeast
  • Wheat bran for sprinkling optional
  • Egg wash for crust optional

Method
 

Make the Biga (6–24 hours before baking)
  1. In a bowl, mix the flour, warm water, and yeast.
  2. Stir until it becomes a shaggy, sticky dough.
  3. Cover tightly and let it sit at room temperature for 6–24 hours.
  4. The biga should look puffed, airy, and slightly fragrant.
Prepare the Dough
  1. In a large bowl, dissolve 1 tablespoon yeast in warm water. Let it sit 5 minutes.
  2. Stir in the honey (optional), olive oil, and all of the biga starter.
  3. Add the whole wheat flour and mix.
  4. Add the all-purpose flour and salt. Mix until it forms a soft dough.
  5. Knead on a floured surface for 8–10 minutes, until smooth and elastic.
First Rise
  1. Place the dough in a lightly oiled bowl.
  2. Cover and let rise for 1–1.5 hours, or until doubled.
Shape the Loaf
  1. Choose your style:
  2. Round boule
  3. Oval loaf
  4. Rustic free-form shape
  5. To shape:
  6. Gently press the dough into a loose rectangle.
  7. Fold edges toward the center and tuck underneath to create surface tension.
  8. Place on a parchment-lined baking sheet.
  9. Brush lightly with egg wash if you want a golden crust.
  10. Sprinkle wheat bran on top if you want a rustic finish.
Second Rise
  1. Cover the shaped loaf with a towel.
  2. Let rise 30–45 minutes.
Bake
  1. Preheat oven to 375°F (190°C).
  2. Score the top with a sharp knife.
  3. Bake 30–35 minutes until golden brown.
  4. Tap the bottom—if it sounds hollow, it’s done.
  5. Cool completely before slicing.

Notes

  • Using stone-ground whole wheat flour gives the bread its nutty, earthy flavor.
  • The biga starter is what keeps the bread light instead of dense. Don’t skip this step.
  • Avoid storing the bread in plastic. Use a kitchen towel or paper bag to keep the crust crisp.
  • If the bread gets firm, toast it—it becomes even better with ricotta, honey, olive oil, or tomato bruschetta.