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Whole Wheat French Bread Recipe
Whole Wheat French Bread Recipe photo by Taste of Home
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Whole Wheat French Bread Recipe

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5 12 9
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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. —Roseann Loker, Colon, Michigan
TOTAL TIME: Prep: 25 min. + rising Bake: 40 min.
MAKES:32 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 40 min.
MAKES: 32 servings

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

Nutritional Facts

1 slice: 102 calories, 1g fat (trace saturated fat), 1mg cholesterol, 227mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 3g protein

Directions

  1. 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.
  2. 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.
  3. 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 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.
  4. 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.
Originally published as Whole Wheat French Bread in Country Extra September 1991, p45


Reviews for Whole Wheat French Bread

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
MDGBaker8490
Reviewed Feb. 23, 2015

"Have made this recipe several times with great success! I tweaked it ever so slightly though. I used 2 cups oat flour, 3 1/2 cups bread flour, and 2 cups of whole wheat. I also added another TBSP of raw turbinado sugar, as well as 1 TBSP vital wheat gluten! The oat flour makes it so light, and adds a "nutty flavor, that almost takes on a honey flavor""

MY REVIEW
jasminezulkarnain
Reviewed Jan. 26, 2014

"I've tried for the first time, and I think I messed up with the flour mix. But anyhow, it came out good. I might need to make another one soon, to see how'd work in right composition. Many thanks!"

MY REVIEW
kclarke123
Reviewed Sep. 4, 2013

"I am sure that I will make this again....did not get to finish....

 "

MY REVIEW
kclarke123
Reviewed Sep. 4, 2013

"Well I have this in the oven right now and the smell is wonderful.....first time that I have ever made my own French bread...I know that it is going to taste wonderful....did not have and stone ground wheat but had some white wheat flour so I mixed what I had with the white flour(unbleached)....I ended up not using as much flour as it called for by probably 1 1/2 cups but it seems to be rising just fine and I kneaded it as much as possible with as much flour as I could without it being too hard....I will let you know how it tastes....I am sure that I will"

MY REVIEW
julieskitchen
Reviewed Jun. 29, 2013

"OH! I also added vital wheat gluten to the dry ingredients."

MY REVIEW
julieskitchen
Reviewed Jun. 29, 2013

"This has been the best wheat bread recipe I've made!!! Not only was it light, it looked perfect! I used 1/2 whole wheat flour and 1/2 white. Simply added the ingredients to my bread machine and after rising, I rolled it as per the recipe. I'm making it, again, right now. Thanks!!!"

MY REVIEW
rec-chef
Reviewed Mar. 2, 2012

"I halved this recipe, I didn't want to go to the store soooo, I went to TOH lol this bread is wonderful! Loved it. I used half flour and half whole wheat white flour. Great bread! Thank you"

MY REVIEW
bfarrar
Reviewed Jun. 22, 2011

"Everyone that tried this bread loved it! I used mostly freshly ground whole wheat flour. Next time, I'll try it with all whole wheat flour."

MY REVIEW
bfarrar
Reviewed Jun. 22, 2011

"Everyone that tried this loved it! I made it with mostly fresh ground wheat flour. Next time, I'll make it with all wheat flour."

MY REVIEW
littlegoatie
Reviewed May. 20, 2011

"Wonderful bread with a great chewy texture and crisp crust. I baked my loaves on a pizza stone at 450 F to add to the crust, but I don't think this is necessary as they have such a great flavor. My mom and I ate half of the recipe ourselves with butter. Enough said."

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