Instructions: Italian bakers call this bakery-style European country bread Pane (PAN-nay) Integrale, referring to the wheat flour used in the recipe.

Note 1: to 2-1/2 cups bread flour or all-purpose flour

In a large mixing bowl stir together the warm water, yeast, oil, fresh or dried sage, salt, and sugar. Let mixture stand for 5 minutes.

Using a wooden spoon stir in the whole wheat flour, about 1/2 cup at a time. Stir in 1-1/2 cups of the bread flour or all-purpose flour, a little at a time; stir until most of the flour has been absorbed and the dough begins to form a ball. Turn dough out onto lightly floured surface. Knead in enough of the remaining bread flour or all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl, turning once to grease the surface. Cover only with a damp towel; let rise in a warm place until doubled in size (45 to 60 minutes).

Punch dough down. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease a baking sheet. Shape dough into an 8x4-inch oval loaf. Place on prepared baking sheet. Sprinkle with additional flour. Cover; let rise until the loaf is almost doubled in size (or 30 to 45 minutes).

Using a sharp knife slash top of loaf several times, making each cut about 1/2 inch deep. Place in a 425F. oven. For a crisp crust, spray or brush the loaves with cold water every 3 minutes for the first 9 minutes of baking. After 9 minutes, reduce oven temperature to 375F; lightly sprinkle bread with additional flour. Bake about 20 minutes or until bread sounds hollow when you tap top (if necessary, cover loosely with foil for the last 15 minutes of baking). Transfer bread to wire rack; cool completely.

Makes 1 loaf.

Tips

Test Kitchen Tips

Before mixing the yeast and water, take the temperature of the water using a quick-read thermometer. The water needs to be 105 to 115F. to activate the yeast. If the water is too hot, the yeast will die and the bread wont rise.

Misting or brushing the crust with water creates a hard, crisp crust once the moisture dries.

Slashing the dough adds to the character of the loaf, but it also lets the dough expand and allows the moisture under the crust to escape. Make sure your knife is very sharp so you dont tear and deflate the loaf.

To store, let the bread cool completely and place in an airtight container or bag. It should keep for 2 to 3 days. Dont store in the refrigerator since this will make the bread go stale more quickly. Or, you can freeze in a freezer bag or container for up to 3 months.

Serve this bread in the traditional Italian way-dip bite-size pieces in olive oil and sprinkle with cracked black pepper. Serve with some Parmesan cheese on the side.

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