STONE GROUND WHOLE WHEAT BREAD RECIPE RECIPES

Name: Whole Wheat French Bread
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 2 loaves.
Ingredients: 5 to 5-1/4 cups all-purpose flour; 2 cups stone-ground whole wheat flour; 2 packages (1/4 ounce each) active dry yeast; 2-1/2 cups water; 1 tablespoon sugar; 1 tablespoon salt; 1 tablespoon butter; Yellow cornmeal; 1 large egg white; 1 tablespoon water

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WHOLE WHEAT FRENCH BREAD RECIPE: HOW TO MAKE IT

Whole Wheat French Bread Recipe: How to Make It image

The first time I made this recipe my husband asked it if was homemade or store-bought. When he reached for a second piece, I knew I had a winning recipe. —Roseann Loker, Colon, Michigan

Provided by Taste of Home

Total Time 60 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 2 loaves.

Number Of Ingredients 10

Ingredients

5 to 5-1/4 cups all-purpose flour
2 cups stone-ground whole wheat flour
2 packages (1/4 ounce each) active dry yeast
2-1/2 cups water
1 tablespoon sugar
1 tablespoon salt
1 tablespoon butter
Yellow cornmeal
1 large egg white
1 tablespoon water

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.

Nutrition Facts : Calories 102 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 227mg sodium, CarbohydrateContent 21g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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