Best Whole Wheat French Bread Bread Machine Recipes

WHOLE WHEAT FRENCH BREAD

Steps:

• In a medium bowl, mix water and yeast. Add brown sugar , salt, and whole wheat flour. Mix well. Slowly add in remaining bread flour, enough to make a dough that follows the spoon around the bowl.
• Turn dough out onto a lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch.
• Place dough in a medium-sized greased bowl. Turn dough over in a bowl so that the top is also lightly greased .
• Cover dough with a clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
• Grease and sprinkle cornmeal over a baking sheet. Punch down dough. Turn dough out onto a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread.
• Roll out dough into a long rectangle, about 15 inches in length. Roll up dough along the long side. Pinch seams and tuck under ends . Place loaf on a prepared baking sheet.
• Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.​
• Use a sharp knife to cut 4 or 5 slashes across the top. Bake bread at 375 F for 25 minutes or until golden brown. Remove bread from the sheet and let cool on a rack.

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.

FRENCH WHEAT BREAD (BREAD MACHINE)

Steps:

• Combine according to your manufacturer's directions.
• Success Hints: To develop the crisp crust that French Bread is known for, use your French cycle.
• If your machine doesn't have a French cycle, simply start your machine and let it go through the first knead, then stop and restart it from the beginning again.
• This gives the bread extra kneading time and results in a crisp crust.
• Because of the distinctive chewy French crust, it is recommended that this bread is served within 24 hours to avoid toughness.
• This recipe can be made using the regular, rapid and delayed time bake cycles.

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!

BREAD MACHINE WHEAT BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).