Sixty Minute Whole Grain French Bread
A hearty whole grain French bread with a crisp crust and chewy interior, perfect for sandwiches or as an accompaniment to meals, suitable for both beginners and experienced bakers.
Ingredients
Instructions
- In a large bowl, dissolve yeast and sugar in warm water and let sit for 5 minutes.
- Stir in whole wheat flour with a wooden spoon and blend well.
- Add salt and stir again.
- Gradually mix in white flour, half a cup at a time, until the dough loses its wet look and becomes a floury, shaggy mass.
- Preheat oven to 425°F (220°C).
- After flouring your hands, remove dough from bowl and knead for a minute or two, until dough firms up.
- Lightly oil one large or two small French bread pans or a cookie sheet.
- Shape the dough into one or two baguettes or a boule (ball) and place in pans or on sheet.
Tips & Substitutions
For a more robust flavor, consider adding herbs like rosemary or thyme to the dough. You can substitute half of the whole wheat flour with spelt flour for a nuttier taste. If you prefer a crustier bread, use a baking stone and add a pan of water to the oven to create steam during baking.
Serving Suggestions
This whole grain French bread pairs beautifully with a variety of dishes, including soups, stews, or as a base for sandwiches. For a simple yet delicious option, try serving it alongside a Warm Spinach Salad(Healthful Eating) or with a selection of cheeses and cured meats for a charcuterie board.
Storage & Reheating
Store leftover bread at room temperature in a paper bag for up to two days or wrap it tightly in plastic wrap for longer freshness. To reheat, wrap the bread in foil and warm it in a 350°F oven for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sixty Minute Whole Grain French Bread contains roughly 651 calories, with 29g protein, 129g carbohydrates, and 2g fat. It is an excellent source of protein (58% of the Daily Value), iron (49% of the Daily Value), and dietary fiber (42% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use only whole wheat flour for this recipe?
While you can use only whole wheat flour, the bread may turn out denser and less airy. A combination of whole wheat and unbleached white flour helps achieve a lighter texture while still providing the benefits of whole grains.
What if my dough is too sticky?
If your dough is too sticky, gradually add a bit more unbleached white flour, one tablespoon at a time, until it reaches the desired consistency. Remember to flour your hands while handling the dough to prevent sticking.
How can I tell when the bread is done baking?
The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. An internal temperature of about 190°F also indicates that the bread is fully baked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).