SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 98.0
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 175.4 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.3 g

View full nutritional breakdown of Whole Wheat French Bread - 20 slices calories by ingredient
Report Inappropriate Recipe

Whole Wheat French Bread - 20 slices

Submitted by: ENGINEERMOM

Introduction

A healthier twist on an old favorite - about half whole wheat flour and half unbleached white. No fat. Each slice is 1 "serving". A healthier twist on an old favorite - about half whole wheat flour and half unbleached white. No fat. Each slice is 1 "serving".
Number of Servings: 20

Ingredients

    1 to 1 1/4 c. warm (110F) water
    2 T dried, granulated yeast or 1 packet
    1.5 t salt
    1 T sugar
    1.5 c whole wheat bread flour
    ~2.5 c white bread flour, unbleached, enriched

Directions

Makes 2 loaves, about 10 slices each.

Use the larger quantity of water if the air is dry, the smaller if it is humid, somewhere in the middle for normal air.

Mix yeast into water. Let stand for 10 minutes while you prepare a kneading surface (wash and dry a countertop or table). Place all of whole wheat flour and 1 c of white flour in large bowl. Add salt and sugar. Mix well.

Pour water into flour mixture. Stir well. Add enough flour to begin to form a ball. Dump onto countertop. Knead in enough flour to form a smooth, elastic ball. Let rest, covered, for 30 minutes or until doubled in bulk while you prepare the baking sheet.

Sprinkle cornmeal on baking sheet. The cornmeal will keep the dough from sticking, but only if you use enough (amount is approximate).

Preheat oven to 425F. Punch down dough and form into two loaves. Place on baking sheet and cover with plastic wrap or wax paper. Let rise on top of stove (to take advantage of heating oven) until doubled in bulk. Bake for 20 minutes until loaves are golden and sound hollow when tapped on the bottom.

Let rest for 5-10 minutes on a cooling rack before cutting.

Number of Servings: 20

Recipe submitted by SparkPeople user ENGINEERMOM.






Great Stories from around the Web


Rate This Recipe