Whole Wheat French Bread Recipes

WHOLE WHEAT FRENCH BREAD

Steps:

• Combine warm water, yeast and sugar in the bowl of a stand mixer. Let sit for about 10 minutes until bubbly and activated.
• Add remaining ingrdients. Using a dough hook mix until combined. Check consistency of dough. Dough should be soft but not sticky. If it is too sticky add additional flour one Tablespoon at a time until consistency is soft.
• Continue mixing dough on low speed for 5 mintues.
• Cover bowl with towel and allow to sit in a warm place for 10 minutes. Punch dough down. Cover and repeat process tow more times for a total of 30 minutes of rising.
• After the third time divide the dough in half. Shape in two long loaves on a floured surface. Place loaves on a greased baking sheet.
• Cut diagonal slices in the tops of each loaf. Whisk egg whie. Brush with egg mixture.
• Cover and let rise about 15-20 minutes.
• Bake at 350 degrees for 30 minutes.
• Let sit in bread pans for a couple minutes, then turn out onto a cooling rack and let cool.

WHOLE WHEAT FRENCH BREAD

Steps:

• In a medium bowl, mix water and yeast. Add brown sugar , salt, and whole wheat flour. Mix well. Slowly add in remaining bread flour, enough to make a dough that follows the spoon around the bowl.
• Turn dough out onto a lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch.
• Place dough in a medium-sized greased bowl. Turn dough over in a bowl so that the top is also lightly greased .
• Cover dough with a clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
• Grease and sprinkle cornmeal over a baking sheet. Punch down dough. Turn dough out onto a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread.
• Roll out dough into a long rectangle, about 15 inches in length. Roll up dough along the long side. Pinch seams and tuck under ends . Place loaf on a prepared baking sheet.
• Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.​
• Use a sharp knife to cut 4 or 5 slashes across the top. Bake bread at 375 F for 25 minutes or until golden brown. Remove bread from the sheet and let cool on a rack.

WHOLE WHEAT FRENCH BREAD

Steps:

• 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.

WHOLE WHEAT FRENCH BREAD

Steps:

• Dissolve yeast in water, I add a pinch of sugar, and let rest about 5 minutes or until it begins to foam.
• Stir in salt, oil and half of flour.
• Gradually add remaining flour, mixing well.
• Knead 8-10 minutes or until smooth and elastic.
• Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double.
• Punch down and divide into 1-4 pieces, depending on the size loaves desired.
• Roll into an oblong shape and then roll up, starting on long side; pinch to seal, forming long thin loaves.
• Place on greased cookie sheet.
• Slash top of dough with knife 3-5 times diagonally down each loaf.
• Brush with water and let raise till double again (about 1 hour).
• Bake at 375°F for 30 minutes.
• Use within one day or double wrap and freeze.

WHOLE WHEAT FRENCH TOAST RECIPE BY TASTY

Steps:

• Preheat Griddler, fitted with the griddle plates, to 375°F (190°C), and grease with nonstick spray.
• Use a whisk to beat the eggs in a 9x13-inch (23x33-cm) casserole dish until smooth.
• Add the milk, maple syrup, vanilla, cinnamon, and salt, and whisk until smooth and well combined.
• Dunk the bread in the batter, 4 slices at a time, until just soaked. Do not let the bread soak in the wet ingredients too long or it will become too wet and fall apart when you attempt to pick it up.
• Transfer the soaked bread to the Griddler and cook for 10 minutes.
• Sprinkle with powdered sugar, drizzle with maple syrup, and serve.
• Enjoy!

WHOLE WHEAT FRENCH BREAD (BREAD MACHINE)

Steps:

• Place ingredients in the bread pan in the order the manufacturer recommends.
• I run mine on the 2 lb white bread cycle, and it always comes out perfect!