4long loaves weighing about 12 ounces each
By Helen Witty and Elizabeth Schneider
This is not meant to be a replica of the Italian wheat bread, baked in a similar shape, but the breads do have a good deal in common. This loaf is slashed and tapered like the long, narrow European loaves, but has a chewiness added by the cracked wheat grains. Like most crusty free-form loaves, this bread perks up when slipped into a warm oven for a short spell before the meal.