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Whole Wheat French Bread

Whole Wheat French Bread
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.
32 ServingsPrep: 25 min. + rising Bake: 40 min.

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 egg white, beaten
  • 1 tablespoon water

Directions

  • 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 with on low speed
  • for 30 seconds; increase speed to medium and beat 3 additional
  • minutes. Stir in enough remaining flour to make a soft dough.
  • Turn onto a lightly floured surface; knead until smooth and elastic,
  • about 6-8 minutes. Place dough in a greased bowl; 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 15-in. x 12-in. rectangle. Roll up jelly-roll style,
  • starting with the long side. Pinch seal and turn ends under to form
  • a smooth loaf. Sprinkle two baking sheets with cornmeal and place
© Taste of Home 2012

2 of 2

Whole Wheat French Bread (continued)

Directions (continued)

  • 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. Yield: 2 loaves.
Nutrition Facts: 1 serving (1 slice) equals 102 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 227 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2012