easy whole wheat french bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
2 1/2 C warm water3 Tbs sugar2 Tbs yeast6 Cups flour (I do half white/half wheat)1 Tbs salt5 Tbs olive oil (vege oil works too)
In large bowl, combine warm water and sugar. Stir in yeast and let sit for 5 min. Add salt, oil, and 3 C. flour. Beat well. Add remaining flour, stir well. Leave spoon in batter and allow to rest 10 minutes. Stir down with spoon and allow to rest 10 minutes again, repeating process 5 times (I'm not very good at following this exactly. Sometimes I do it 3 times, sometimes 6, and sometimes 5 minutes in between, sometimes 15. So far I haven't been able to mess it up!).
Turn dough onto floured counter or board and knead 2-3 times to coat with flour. Divide dough into 2 pieces.
Roll each piece flat into a rectangle, then roll up to make a long loaf. Put on large baking sheet sprayed with nonstick cooking spray and sprinkled with cornmeal (optional but yummy!). Slash top of bread and brush with beaten egg white. Allow to rise at least 30 minutes. (I usually leave mine for 3 hours or so while I'm at church or running errands and they rise beautifully and huge!)
Bake at 400 degrees for 25-30 minutes or until slightly browned.
Unlike lots of bread recipes I've tried, this is great right out of the oven and still good cold several days later. My kids beg me to make this a few times a week. Don't let the prep time scare you. It only takes 5 minutes to combine the ingredients, then 20 seconds every 10 minutes for an hour while you're doing other things. Then just waiting for it to rise so it's really very easy.
This makes two huge loaves, and number of servings depends on how thick you slice it. I get 15 pieces out of each loaf and that's with nearly 1 inch. slices, so at 1 slice per serving, that's 30 servings. You could easily double that by slicing thinner.
Number of Servings: 30
Recipe submitted by SparkPeople user AMYLYNR.
Turn dough onto floured counter or board and knead 2-3 times to coat with flour. Divide dough into 2 pieces.
Roll each piece flat into a rectangle, then roll up to make a long loaf. Put on large baking sheet sprayed with nonstick cooking spray and sprinkled with cornmeal (optional but yummy!). Slash top of bread and brush with beaten egg white. Allow to rise at least 30 minutes. (I usually leave mine for 3 hours or so while I'm at church or running errands and they rise beautifully and huge!)
Bake at 400 degrees for 25-30 minutes or until slightly browned.
Unlike lots of bread recipes I've tried, this is great right out of the oven and still good cold several days later. My kids beg me to make this a few times a week. Don't let the prep time scare you. It only takes 5 minutes to combine the ingredients, then 20 seconds every 10 minutes for an hour while you're doing other things. Then just waiting for it to rise so it's really very easy.
This makes two huge loaves, and number of servings depends on how thick you slice it. I get 15 pieces out of each loaf and that's with nearly 1 inch. slices, so at 1 slice per serving, that's 30 servings. You could easily double that by slicing thinner.
Number of Servings: 30
Recipe submitted by SparkPeople user AMYLYNR.
Nutritional Info Amount Per Serving
- Calories: 145.5
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 278.6 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 2.0 g
- Protein: 4.0 g
Member Reviews
-
CARDAMOMMA
Unbelievably easy, and quite tasty. Used my Kitchenaid to save my elbows, and this bread made itself. My husband makes artisan breads which need to rest overnight, and he fusses with the oven and steam for the crust. This was not as amazing as his bread, but requires an order of magnitude less work. - 5/19/14
-
STELLARGIRL77
I made this with freshly milled whole wheat flour and it is hands down the best bread I have ever made. Instead of stirring by hand every ten minutes I just left the dough in the mixer and turned it on for a few seconds each time. The loaves spread out a bit wider than expected but still great! - 10/4/12