Dark Tuscan Bread Pane Toscano Scuro

Dive into the rustic charm of Tuscany with this hearty Dark Tuscan Bread, or Pane Toscano Scuro. Crafted from a balanced blend of whole wheat and bread flours, this traditional loaf boasts a slightly dense yet tender crumb, perfect for elevating any meal. Naturally sweetened with a touch of honey and adorned with a dusting of semolina flour, its iconic deep brown crust is both rustic and irresistible. This homemade masterpiece is yeast-leavened and patiently proofed for robust flavor, while an optional brushing of olive oil adds a subtle sheen and Mediterranean flair. Ideal for pairing with rich soups, hearty stews, or simply enjoyed with a drizzle of extra virgin olive oil, this Tuscan bread is a must-try for any artisan baking enthusiast. Whether you're building a charcuterie board or crafting a slice for morning toast, this traditional recipe will transport your taste buds to the heart of Italy.

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 400 grams Whole wheat flour
• 200 grams Bread flour
• 420 milliliters Water
• 1 teaspoon Active dry yeast
• 2 teaspoons Honey
• 1 tablespoon Olive oil (optional for brushing)
• 2 tablespoons Fine semolina flour (for dusting)

Directions

Step 1

In a medium bowl, dissolve the active dry yeast and honey in 100 milliliters of lukewarm water. Let it sit for about 10 minutes until frothy.

Step 2

Combine the whole wheat flour and bread flour in a large mixing bowl. Create a well in the center of the flour mixture and pour in the yeast mixture along with the remaining 320 milliliters of water. Stir to form a sticky dough.

Step 3

Transfer the dough to a lightly floured work surface and knead for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for the same time.

Step 4

Place the dough in a lightly greased bowl, cover it with a damp kitchen towel, and let it rise in a warm, draft-free place for about 2 hours, or until it has doubled in size.

Step 5

Punch down the dough and shape it into a round loaf. Dust a clean kitchen towel generously with semolina flour, place the loaf on the towel seam-side down, and dust the top with more semolina. Cover loosely and let it rise for another hour.

Step 6

Preheat your oven to 220°C (430°F). If possible, place a baking stone in the oven to heat for at least 20 minutes before baking. Alternatively, use a baking sheet inverted for even heat distribution.

Step 7

Carefully transfer the risen loaf to the preheated baking stone or sheet. Using a sharp knife or blade, score the surface of the loaf with a few shallow cuts to allow it to expand during baking.

Step 8

Bake for 40 minutes or until the crust is deep brown and the bread sounds hollow when tapped on the bottom. If desired, brush the crust with a small amount of olive oil during the last 5 minutes for extra gloss and flavor.

Step 9

Allow the bread to cool completely on a wire rack before slicing. Serve plain, with olive oil, or alongside soups and stews.

Nutrition Facts

Serving size	(1072.8g)

Amount per serving	% Daily Value*
Calories	2310.0

Total Fat 23.8g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 39.4mg	0%
Total Carbohydrate 466.4g	0%
Dietary Fiber 55.3g	0%
Total Sugars 14.1g
Protein 80.6g	0%

Vitamin D 0IU	0%
Calcium 196.5mg	0%
Iron 24.5mg	0%
Potassium 1920.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.9%

Protein: 13.4%

Carbs: 77.7%