How To Make Whole Wheat French Bread
Whole Wheat French Bread
I recently did a recipe on French bread but I have since adapted that and this is the recipe I am sticking to as I love being able to combine whole wheat flour with it. I had to tweak it a bit from the original recipe but it has proven to be a delicious variation.
For non-wheat French bread, try my other French bread recipe but do cut the salt back to 1 teaspoon as I found that it rises better and is not so much of a ciabatta bread and I do not roll the dough out and then form it into a loaf. I just shape it to the desired shape(s) and bake that way. I found it works better in my kitchen with those adjustments!
Whole Wheat French Bread Recipe
Makes 1 loaf
- 2-1/4 teaspoons active dry yeast (or 1 package)
- 1-1/4 cups warm water (105-115 degrees)
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cups unbleached flour (divided 1-1/2 cup and 1/2 cup)
- 1 cup whole wheat flour (divided ½ cup and ½ cup)
- 1 tablespoon cornmeal
- 1 egg white
- 2 tablespoons cold water
- Cooking spray
- Dissolve yeast in warm water in large bowl or bowl of mixer with dough hook inserted.
- Stir in sugar, salt and 1-1/2 cups of unbleached flour and 1/2 cup of wheat flour.
- Beat until smooth. Stir in the remaining flour.
- Run mixer on low to knead dough for 6-8 minutes or turn out onto floured cloth and knead for 5-8 minutes by hand.
- Place the dough in bowl sprayed with cooking spray, turn greased side up.
- Cover with a damp flour sackcloth or dish towel.
- Let rise in warm place until double – 1-1/2 to 2 hours. (Dough is ready if indentation remains when touched)
- Punch down the dough and let rest for 15 minutes.
- Grease cookie sheet or jellyroll pan and sprinkle with cornmeal.
- Either roll dough out into rectangle and roll up tightly, seal edges or just mold into desired shape (French bread shape) and place on cookie sheet.
- Make 1 lengthwise slash down center or 1/4-inch slashes at 2 inch intervals.
- Mist lightly with cold water (or brush over loaf) – let rise uncovered until double again – 1-1/2 hours.
- Heat oven to 375 degrees. Brush loaf with cold water or mist again with cold water. Bake 20 minutes.
- Mix the egg white and water and brush over loaf. Bake until loaf is deep golden brown and sounds hollow when tapped – about 25 minutes.
One source for baking bread says that a thermometer inserted into the bread should read 200 degrees and it is done baking.
Other suggestions would be to add oat flour or semolina flour. I have not taken the plunge to replace all the unbleached flour but anything is possible!
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