Best Whole Wheat French Bread Recipes

WHOLE WHEAT FRENCH BREAD

Steps:

• Combine the flours. In a large bowl, combine 3 cups flour mixture and the yeast. Set aside. Heat water, sugar, salt and butter to 115°-120°. Add to flour and yeast. Beat on low speed for 30 seconds; increase speed to medium and beat 3 minutes longer. Stir in enough remaining flour to make a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and allow to rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half and let rest 10 minutes. Roll each half into a 15x12-in. rectangle. Roll up jelly-roll style, starting with the long side. Pinch seal and turn ends under to form a smooth loaf. Sprinkle 2 baking sheets with cornmeal and place each loaf, seam side down, on a greased baking sheet. Make slashes every 2-1/2 in. in the top of each loaf. Cover and let rise until doubled, about 1 hour. , Beat egg white and water; brush some over loaves. Refrigerate remaining mixture. Bake at 375° for 20 minutes. Brush again with egg white mixture and bake 15-20 minutes longer or until golden brown. Remove pans to wire racks to cool.

WHOLE WHEAT FRENCH BREAD (BREAD MACHINE)

Steps:

• Place ingredients in the bread pan in the order the manufacturer recommends.
• I run mine on the 2 lb white bread cycle, and it always comes out perfect!

WHOLE WHEAT FRENCH BREAD

Steps:

• Dissolve yeast in water, I add a pinch of sugar, and let rest about 5 minutes or until it begins to foam.
• Stir in salt, oil and half of flour.
• Gradually add remaining flour, mixing well.
• Knead 8-10 minutes or until smooth and elastic.
• Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double.
• Punch down and divide into 1-4 pieces, depending on the size loaves desired.
• Roll into an oblong shape and then roll up, starting on long side; pinch to seal, forming long thin loaves.
• Place on greased cookie sheet.
• Slash top of dough with knife 3-5 times diagonally down each loaf.
• Brush with water and let raise till double again (about 1 hour).
• Bake at 375°F for 30 minutes.
• Use within one day or double wrap and freeze.

WHOLE WHEAT FRENCH BREAD (SALLYE)

Steps:

• 1. NOTE: THIS RECIPE IS FOR A 2-1/2 POUND BREAD MACHINE. SEE BELOW FOR MEASUREMENTS FOR 2# MACHINE.
• 2. MEASUREMENTS FOR 2 POUND LOAF 1-1/4 cup water 1-3/4 cups wheat flour 1-1/4 cup all purpose flour 1 teaspoon salt 1 package yeast
• 3. Place ingredients in the bread machine in the exact order listed.
• 4. Place your water in the microwave for 10-20 seconds. If you don't have a thermometer, test your water on your inside wrist. It should be lukewarm to the touch. Pour water into bread pan.
• 5. Add flour and salt to bread pan, taking care to completely cover liquid.
• 6. Make a depression in top of flour and add the yeast in that well.
• 7. Cook on basic-medium crust for best results.

WHOLE WHEAT FRENCH BREAD

Steps:

• 1. Sift the two flours together into a large bowl. Mix in salt and sugar with hand. Move the ingredients to the sides of the bowl, creating a large "well" (an empty space) in the middle. 2. Pour the yeast into the "well" and pour 2 cups of lukewarm water over the yeast. Sprinkle about 1 tbsp. of flour over top. Wait (about 10 minutes) for bubbles to appear in the yeast. 3. Once the bubbles have appeared, you can start to mix together the ingredients (hands work best) to form the dough. The best way to do this, is to gradually incorporate the flour that is "waiting" on the sides of the bowl. Doing it all at once will be too difficult. So, go bit by bit, if it's too liquid, just add a bit more flour at the end. You should finish this "pre-kneading" stage with a round, firm ball of dough. Again, if it's too sticky, add a little more flour. 4. Kneading: remove the bread from the bowl and place on a lightly floured surface. Knead it by pushing your palms into and then turning it one quarter. Keep kneading and doing quarter turns for about 5-10 minutes, or until the bread is supple and non-sticky. 5. Place the bread in a lightly floured bowl and cover with a damp dish cloth. Let it rise for about 2 hours (depends on the room temperature, you want it to be fairly warm). It should double in size. 6. Preheat oven to 400°F. Re-sprinkle a counter top (or other surface) with flour. Prepare a baking pan by lightly oiling and flouring it (or bake on top of parchment paper). With your hands, remove bread and place on floured surface. Punch it down once, hard, with your palms. Now, re-shape it into a ball. Put the ball on the baking pan. Using a sharp knife, cut diagonal lines across the top of the bread. Whisk the egg, and using a brush (or a teaspoon) coat the top of the bread. Put in oven and bake for 30 minutes (more or less, depending on how much you like it browned). Voilà!