|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
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 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-sized greased bowl. Turn dough over in a bowl so that the top is also lightly greased.
Cover dough with a 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. Place 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 F for 25 minutes or until golden brown. Remove bread from the sheet and let cool on a rack.
- 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 with milk to produce a dark, shiny crust, and brush rolls with butter immediately after baking to produce a soft crust.