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 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 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 medium greased bowl. Turn dough over in 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 baking sheet. Punch down dough. Turn dough out onto 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 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 sheet and let cool on 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|