Whole Wheat French Bread Recipe

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 115degrees-120degrees. 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. 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. 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. Beat egg white and water; brush some over loaves. Refrigerate remaining mixture. Bake at 375degrees 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 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. Print Add to Recipe Box Email a Friend