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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 79.8
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 117.4 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.9 g

View full nutritional breakdown of Whole Wheat French Bread calories by ingredient
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Whole Wheat French Bread

Submitted by: ~KRISTEL~

Introduction

I adapted this recipe to fit my dietary needs by substituting whole wheat for part of the flour called for in the original recipe. I adapted this recipe to fit my dietary needs by substituting whole wheat for part of the flour called for in the original recipe.
Number of Servings: 28

Ingredients

    2-2 1/2 cup all purpose flour
    2 1/2-3 cup whole wheat flour
    2 pkg active dry yeast
    1 1/2 tsp garlic salt
    2 cups warm water (120-130 degrees F)
    Cornmeal
    1 egg white, slightly beaten
    1 tbs water

Directions

1. In a large mixing bowl stir together 2 cups of the flour, the yeast, and salt. Add the 2 cups warm warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8-10 mnutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease dough surface. Cover; let rise in a warm place until double in size (about 1 hour).

3. Punch dough down. Turn dough out onto lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease a baking sheet; sprinkle greased baking sheet with cornmeal.

4. Roll each dough half into a 15x10 inch rectangle. Tightly roll up, starting from a long side; seal well. If desired, pinch and slightly pull ends to taper them. Place shaped dough, seam sides down, on prepared baking sheet. In a small bowl stir together egg white and the 1 tablespoon water. Brush some of the egg white mixture over loaf tops. Let rise until nearly double in size (35-45 minutes).

5. Preheat oven to 375 degrees F. Using a shapr knife, make three or four diagonal cuts about 1/4 inch deep across each loaf top. Bake for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 15-20 minutes more or until bread sounds hollow when lightly tapped. Immediately remove loaves from baking sheet. Cool on wire racks.

Prep: 40 min
Rise: 1 hour 35 min
Rest: 10 min
Bake: 35 min
Oven: 375 degrees F
Makes: 2 loaves (28 slices)

Number of Servings: 28

Recipe submitted by SparkPeople user ~KRISTEL~.






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