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

Whole Wheat French Bread Recipe

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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
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + rising Bake: 40 min.
MAKES: 32 servings


  • 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 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.


  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

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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""

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!"

Reviewed Sep. 4, 2013

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


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"

Reviewed Jun. 29, 2013

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

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