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Whole Wheat French Bread

Healthycooking's picture
Ingredients
  Vegetable oil spray 1
  Active dry yeast 1 1⁄2 Teaspoon (1/2 Envelope)
  Honey 2 Tablespoon
  Salt 1 Teaspoon
  Warm water 2 Cup (32 tbs) (110 To 115 F)
  Whole wheat flour 4 Cup (64 tbs)
  All purpose flour 3 Cup (48 tbs)
  Egg white 1 Large, lightly beaten
  Sesame seeds 1 Teaspoon (For Topping)
Directions

Grease two large baking sheets and one large bowl with vegetable oil spray.
Set aside.
In a large bowl, mix together yeast, honey, salt and water.
In another bowl, combine whole-wheat and all-purpose flours; mix well.
Add 2 cups flour to the yeast mixture and stir well.
Stir in 3 more cups of flour.
Turn the dough onto a floured board.
Knead in as much of the remaining 2 cups of flour as necessary to make a soft, but not sticky, dough.
Knead the dough for 8 to 10 minutes or until smooth and elastic.
Shape into a ball, and place in the greased bowl, turning to coat all sides.
Cover the bowl with a clean towel and set in a warm, draft-free place to rise, 1 1/2 hours or until doubled in bulk.
Turn dough onto a lightly floured surface, punch down and knead out large air bubbles.
Divide dough into four equal pieces.
Shape each piece into a skinny loaf, about 12 inches long.
Arrange on the greased baking sheets and cover with a clean towel.
Allow to rise again in a warm, draft-free place for 45 minutes, or until doubled in bulk.
Preheat oven to 350° F.
Brush each loaf with egg white and bake 40 to 50 minutes, or until loaves are golden brown and sound hollow when tapped.
During the last 5 minutes, loaves can be reglazed with egg white and sprinkled with sesame seeds.
For a crisp, flaky crust, put a pan of boiling water on the lowest oven shelf during baking.

Recipe Summary

Cuisine: 
French
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Ingredient: 
Wheat
Interest: 
Healthy

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