Wholesome Wholemeal!
At last! A post about bread.
Wholemeal bread or pane integrale as it is know in Italy has never had the following that it has in the UK for a number of cultural and social reasons. The preference has always been for white bread though no where near as refined as what we have here.
Wholemeal bread is quite often seen as intimidating to make both it terms of the rise and the crumb being different to its paler sister.
This is where Dan Lepard’s Short and Sweet introductory recipe comes in.
It really was very easy to make, a joy to handle and passed the “I’m not sure about this” test with my kids with flying colours!
In fact I was so taken with it that I’m straight off to make the Spelt and ale loaf on the next page.
paneartigiano 
That looks a beautiful loaf! Please let us know how the spelt and ale one is. I will certainly be trying it at some point.
Lou,
you’re too kind. Just having a go at the aforementioned loaf so will post the outcome in the next day or so.
Anything that passes muster with the family’s harshest critics (typically the children) is always to be noted in the diary.
Well done with this and please do report back on the Spelt and Ale loaf.
Yes it certainly went down well which is more than can be said for my 7 yr old’s “Yuk!” at the sight of a pan boiling Porter ale!”