Organic Italian Country Bread (Pane Pugliese Style)
This Rustik Oven bread is surprisingly clean - already seed oil free with simple ingredients. The main issues are synthetic vitamin-enriched flours and processed wheat starch. Our DIY version uses organic flours and natural sourdough culture for authentic Italian flavor and better digestibility.
Based on: Pane Italiano Bread
· Makes approximately 24 slices (2 medium loaves)
· Serving: 1 slice (65g)
Why This Recipe is Seed Oil Free
Commercial Pane Italiano Bread from The Rustik Oven often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Pane Italiano Bread may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic bread flour
600g (about 4.75 cups) · King Arthur Organic Bread Flour
Primary structure-building flour with higher protein for good gluten development and chewy texture
14g (about 2.5 teaspoons) · Redmond Real Salt Fine
Flavor enhancer and gluten strengthener
Organic white vinegar
15ml (about 1 tablespoon) · Bragg Organic White Vinegar
Adds subtle tang and helps preserve the bread naturally
Active dry yeast
7g (about 2.25 teaspoons) · Red Star Organic Active Dry Yeast
Primary leavening agent for rise and texture
Extra virgin olive oil
30ml (about 2 tablespoons) · California Olive Ranch Organic EVOO
Adds authentic Italian flavor and improves crumb texture - healthy fat replacement
Filtered water
420ml (about 1.75 cups) · Filtered tap water
Hydrates flour and activates yeast - temperature matters for fermentation
Instructions
Step 1. If using dried sourdough starter, activate it 2-3 days before baking by mixing 25g starter with 50g organic bread flour and 50ml warm water. Feed daily until bubbly and doubles in size within 4-6 hours. If you don't have starter, substitute with an additional 2g (0.5 tsp) active dry yeast and skip this step.
Step 2. In a large bowl, combine 600g organic bread flour, 100g semolina flour, and 14g fine sea salt. Whisk thoroughly to distribute salt evenly - this prevents the salt from directly contacting and killing the yeast. Create a well in the center of the dry ingredients.
Step 3. In a measuring cup, dissolve 7g active dry yeast in 100ml warm water (around 110°F/43°C - should feel slightly warm but not hot on your wrist). Let stand 5-10 minutes until foamy. Stir in 30ml olive oil, 15ml white vinegar, and 50g active sourdough starter (if using). Add remaining 320ml room temperature water.
Step 4. Pour the liquid mixture into the flour well and mix with a wooden spoon until a shaggy dough forms - it will look rough and sticky. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test (stretch a small piece thin enough to see light through without tearing). Add flour sparingly only if extremely sticky.
Step 5. Place dough in a lightly oiled bowl, cover with damp kitchen towel, and rise in a warm spot (75-80°F) for 1.5-2 hours until doubled. Punch down gently and divide into 2 equal pieces (about 650g each). Shape each into a round boule, place on parchment-lined baking sheets, cover, and rise again for 45-60 minutes until increased by 50%.
Step 6. Preheat oven to 450°F (230°C) with a metal pan on the bottom rack. Score each loaf with a sharp knife or razor blade in a cross pattern about 0.5 inch deep. Place loaves in oven and immediately pour 1 cup hot water into the metal pan to create steam (stand back from steam). Bake 15 minutes, then reduce to 400°F (200°C) and bake 20-25 minutes more until golden brown and internal temperature reaches 205-210°F.
Step 7. Cool completely on wire racks for at least 2 hours before slicing - the bread continues cooking internally during cooling. Store wrapped in clean kitchen towel for 2-3 days, or freeze sliced portions for up to 3 months. For best texture, toast lightly before serving.
Storage
Store at room temperature wrapped in clean kitchen towel for 2-3 days. Avoid plastic bags which make crust soggy. Freeze sliced bread for up to 3 months. Day-old bread makes excellent toast or bruschetta.
Cost Comparison
Cost per serving (homemade)$0.16
Cost per serving (store-bought)$0.45
Savings64%
Note: Prices are estimates as current retail prices could not be verified. Initial investment in organic ingredients is higher, but bulk quantities last for many batches. Sourdough starter is a one-time purchase that lasts indefinitely with proper care.