Italian-Style Wheat Bread

For use with a bread machine, add all ingredients in the order listed and set to the wheat bread setting (some machines may vary). If your machine has a 'keep warm' feature, remove promptly to avoid overcooking the crust. Allow to cool completely before slicing.

For traditional baking methods, use the following steps: In large bowl, whisk together yeast, brown sugar, ginger and water. Let sit for 5 to 10 minutes, or until a foam has developed.

Add the salt and both types of flour and mix well.

Remove dough and place on a lightly floured surface to knead for 10 minutes.

In a clean bowl, add a teaspoon of olive oil to lightly grease the surface and transfer dough to bowl to rise. Turn dough in bowl to coat with oil and allow to sit in a warm environment for one hour, or until doubled in size.

Lightly grease a large baking sheet and set aside.

Punch down dough and return to lightly floured surface. Divide in half and shape into long loaves, pinching the edges to seal.

Transfer loaves, seem side down, to baking sheet and allow to rise for another 45 minutes.

Using a sharp knife, make 3 to 4 diagonal slices across the top of the dough.

Preheat oven to 400F and bake for 15 - 20 minutes.

Let bread cool completely before slicing.