Sure, you can buy some whole wheat french bread at the store, but you won't get the same delicious flavor as homemade french bread. This is a very easy recipe to use, great for beginners, and it does not require any fancy pans, just a baking sheet.
- 3/4 cup water (room temperature)
- 1 tsp yeast (active dry)
- 2 tsp sugar (brown)
- 1/2 tsp salt
- 1-1/3 cups flour (whole wheat)
- 3/4 cup flour (bread flour)
- 2 tbsp cornmeal (for baking sheet)
- 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 flour 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 greased bowl. Turn dough over in a bowl so that the top is also lightly greased. Cover with 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. Set 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 degrees F for 25 minutes or until golden brown. Remove bread from the sheet and let cool on a rack.
Bread Baking Tips
- Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
- Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
- Store flour properly to keep it from spoiling.
- Spraying rolls with water while they bake will produce a crispy crust.
- Brush rolls with egg white before baking to produce a shiny crust.
- Brush rolls with milk before baking to produce a dark, shiny crust.
- Brush rolls with butter immediately after baking to produce a soft crust.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||2 g|