Whole Wheat French Bread

Whole Wheat French Bread requires roughly 45 minutes from start to finish. This recipe serves 8. For 25 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 231 calories, 7g of protein, and 3g of fat. Several people made this recipe, and 268 would say it hit the spot. This recipe from For the Love of Cooking requires active yeast, whole wheat flour, cornmeal, and sugar. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. With a spoonacular score of 94%, this dish is super. Try Whole Wheat French Bread, Whole-Wheat Bread with Wheat Germ and Rye, and Honey Whole Wheat Bread : Cracked Wheat for similar recipes.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Place all dough ingredients (through yeast) in the bread machine in the order listed. Put the yeast in a well in the center of the flour. Select the dough cycle and press start.Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and punch the dough down (deflate it), then cover and let it rise a second time, until doubled in size, about 30 minutes.Remove the dough and place it on a floured surface and knead for 1 minute. Roll the dough into a rectangle. Roll up jelly roll fashion and pinch the seam together. Tuck the ends underneath. Line a baking sheet with a silpat mat and sprinkle with cornmeal. Place the bread on the prepared baking sheet; cover and let rise until it doubles in size, at least 30 minutes.Preheat the oven to 400 degrees. Carefully make several evenly placed diagonal cuts (with a sharp knife) on top of the loaf. Beat together the egg white and 1 tablespoon of water then brush over each loaf with a pastry brush.Place the baking sheet in the oven and bake for 23-25 minutes, or until the loaf is golden brown and it sounds hollow when tapped. Remove from baking sheet and cool on wire racks. Enjoy.

 

Step by step:

1. Place all dough ingredients (through yeast) in the bread machine in the order listed.

2. Put the yeast in a well in the center of the flour. Select the dough cycle and press start.Once the bread machine stops (it was one and a half hours on my machine).

3. Remove the pan from the bread machine and punch the dough down (deflate it), then cover and let it rise a second time, until doubled in size, about 30 minutes.

4. Remove the dough and place it on a floured surface and knead for 1 minute.

5. Roll the dough into a rectangle.

6. Roll up jelly roll fashion and pinch the seam together. Tuck the ends underneath. Line a baking sheet with a silpat mat and sprinkle with cornmeal.

7. Place the bread on the prepared baking sheet; cover and let rise until it doubles in size, at least 30 minutes.Preheat the oven to 400 degrees. Carefully make several evenly placed diagonal cuts (with a sharp knife) on top of the loaf. Beat together the egg white and 1 tablespoon of water then brush over each loaf with a pastry brush.

8. Place the baking sheet in the oven and bake for 23-25 minutes, or until the loaf is golden brown and it sounds hollow when tapped.

9. Remove from baking sheet and cool on wire racks. Enjoy.

Nutrition Information:

covered percent of daily need