Whole Wheat French Bread Recipe

5 12 9
Whole Wheat French Bread Recipe
Whole Wheat French Bread Recipe photo by Taste of Home
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Whole Wheat French Bread Recipe

Read Reviews
5 12 9
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 40 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 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 or margarine
  • Yellow cornmeal
  • 1 egg white, beaten
  • 1 tablespoon water

Directions

Combine flours. In a large mixing 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 an electric mixer on low for 30 seconds; increase speed to medium and beat 3 additional minutes. Stir in by hand enough remaining flour to make a soft dough. Knead on a lightly floured board 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 each loaf, seam side down, on a greased baking sheet. Make slashes every 2-1/2 in. in the top of each loaf. Beat egg white and water; brush some over loaves. Cover and let rise until doubled, about 1 hour. Bake at 375° for 20 minutes. Brush again with egg white mixture and bake 20 minutes more. Yield: 2 loaves.
Originally published as Whole Wheat French Bread in Country Extra September 1991, p45

Nutritional Facts

1 slice: 102 calories, 1g fat (0 saturated fat), 1mg cholesterol, 227mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 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 or margarine
  • Yellow cornmeal
  • 1 egg white, beaten
  • 1 tablespoon water
  1. Combine flours. In a large mixing 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 an electric mixer on low for 30 seconds; increase speed to medium and beat 3 additional minutes. Stir in by hand enough remaining flour to make a soft dough. Knead on a lightly floured board 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 each loaf, seam side down, on a greased baking sheet. Make slashes every 2-1/2 in. in the top of each loaf. Beat egg white and water; brush some over loaves. Cover and let rise until doubled, about 1 hour. Bake at 375° for 20 minutes. Brush again with egg white mixture and bake 20 minutes more. Yield: 2 loaves.
Originally published as Whole Wheat French Bread in Country Extra September 1991, p45

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Reviews forWhole Wheat French Bread

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MDGBaker8490 User ID: 8269616 221222
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 User ID: 7439707 40186
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 User ID: 7297008 201699
Reviewed Sep. 4, 2013

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

 "

MY REVIEW
kclarke123 User ID: 7297008 16801
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 User ID: 7319270 28931
Reviewed Jun. 29, 2013

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

MY REVIEW
julieskitchen User ID: 7319270 12891
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 User ID: 6391027 69824
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 User ID: 5425986 201698
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 User ID: 5425986 37129
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 User ID: 5999068 38613
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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