Whole Wheat French Bread
|Vegetable oil spray||1|
|Active dry yeast||1 1⁄2 Teaspoon (1/2 Envelope)|
|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)|
Grease two large baking sheets and one large bowl with vegetable oil spray.
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.