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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. —Roseann Loker, Colon, Michigan
  • Total Time
    Prep: 25 min. + rising Bake: 35 min.
  • Makes
    2 loaves

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 large egg white
  • 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 on low speed for 30 seconds; increase speed to medium and beat 3 minutes longer. Stir in enough remaining flour to make a soft dough.
  • Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. 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 15x12-in. rectangle. Roll up jelly-roll style, starting with the long side. Pinch seal and turn ends under to form a smooth loaf. Sprinkle 2 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.
  • 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.
Nutrition Facts
1 slice: 102 calories, 1g fat (0 saturated fat), 1mg cholesterol, 227mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 3g protein.
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