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Whole-Wheat French Bread




Source of Recipe


The American Diabetes Association Family Cookbook Volume II


Recipe Introduction


This was good whole-wheat bread, but it’s not really French bread – just whole-wheat in the shape of French bread. The numbers – carbs, calories and fat – are just slightly better than regular whole-wheat bread. But it was a successful loaf and tasted great. I used my Kitchen Aid to mix and knead it and so it was a very easy bread to do. I used regular yeast – if you use rapid rise read the package for directions – I think that you add it with the dry ingredients.


List of Ingredients




3 1/2 – 4 c. whole-wheat flour
1 c. AP flour
2 pkg. dry yeast
2 t. salt
2 t. honey
2 c. warm water (about 110 degrees)
Cornmeal


Recipe



Mix 2 cups of the WW flour, salt and the dry yeast. Mix the water with the honey and add to the flour mixture, blending well. Let sit 5 minutes.

Add the AP flour and the remaining WW flour, 1/2 c. at a time [if using a Kitchen Aid, mix until the mixture forms a ball and starts pulling away from the sides]. Knead by hand for about 10 minutes on a floured surface [2 minutes if using a 6qt. Kitchen Aid] until the dough is smooth and elastic. Cover with an inverted bowl and let rise for 1 hour. [My favorite way to do this is to put the dough into an oiled bowl and cover with a towel. Turn the oven to 400 degrees for 1 minute, turn off and put the bowl in the oven for the one hour.]

Punch down the dough and divide into thirds [I divided in half and made only two baguettes]. Roll each piece into a 10x14-inch rectangle. Starting at one of the long sides, roll up tightly.

Sprinkle a baking pan with cornmeal and place the baguettes, seam side down on the sheet. Make 4 diagonal slashes down the top of each baguette.

Put the baking sheet on a rack in the middle of the cold oven. Put a pan of hot water on the lower shelf. Let the baguettes rise for about 20 minutes. Remove the pan of water from the oven and brush the baguettes with cold water.

Turn the oven to 425 degrees and bake the bread for 35-40 minutes, until an instant-read thermometer registers 195 degrees. Remove from the oven and cool on a rack.