Whole Wheat French Bread
Whole wheat French bread with a hearty texture and nutty flavor, perfect for sandwiches or as a rustic accompaniment for any meal, suitable for bread lovers and bakers alike.
Ingredients
Instructions
- Combine both flours and salt in a large bowl; dissolve yeast in warm water. Add to flour mixture and mix well with a wooden spoon until dough no longer clings to the bowl.
- Turn the dough onto a lightly floured board and knead until smooth and elastic, about 10 minutes. Place in a greased bowl, cover, and let rise until doubled in size, about 1 1/2 hours.
- Punch down the dough and divide it in half. Turn each half onto a lightly floured board. Sprinkle with flour and roll each into a 15 x 3-inch rectangle. Dust off the excess flour.
- Knead each half for an additional 10 minutes. Bring the edges up and pinch them together tightly. Carefully place the loaves, pinched side down, on a lightly floured baking sheet.
- Cover the loaves with a towel and let rise for 45 minutes. Cut 3 slashes about 1/4 inch deep in the top of each loaf.
- Preheat the oven to 450°F and spray the inside with water to create steam. Place the loaves in the oven.
- Spray the oven again with water to generate steam. Bake until the loaves sound hollow when tapped, about 30 minutes.
- Remove from the oven and lightly spray the bread with water. Cool on wire racks before slicing.
Tips & Substitutions
For a lighter texture, you can substitute half of the whole wheat flour with bread flour. Ensure your yeast is fresh for optimal rising, and consider adding a tablespoon of honey for a touch of sweetness. If you prefer a crustier exterior, place a pan of water in the oven while baking to create steam. Using a baking stone can also enhance the crust.
Serving Suggestions
This whole wheat French bread is perfect for sandwiches or served alongside soups and salads. It pairs beautifully with Rosemary Sugar Snap Peas for a fresh side dish or can be toasted and topped with your favorite spreads. Enjoy it with a hearty stew or enjoy as a base for bruschetta.
Storage & Reheating
Once cooled, store the bread in a paper bag or wrap it in a clean kitchen towel to maintain its crust. For longer storage, place it in an airtight container or plastic bag and freeze. To reheat, wrap in foil and warm in a 350°F oven for about 10-15 minutes to revive the crust.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat French Bread contains roughly 1762 calories, with 48g protein, 369g carbohydrates, and 6g fat. It is an excellent source of iron (130% of the Daily Value), protein (96% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1152mg per serving (50% 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 instant yeast instead of dry yeast?
Yes, you can substitute instant yeast for dry yeast in this recipe. You can mix it directly with the flour without needing to dissolve it in water first. Just be aware that instant yeast may cause the dough to rise a bit faster.
What should I do if my dough isn't rising?
If your dough isn't rising, check the temperature of the water; it should be warm, not hot. Also, ensure that your yeast is active and not expired. If your kitchen is too cool, consider placing the dough in a warm spot or turning on the oven briefly to create a warm environment for rising.
How can I tell when the bread is done baking?
The bread is done when it sounds hollow when tapped on the bottom. Additionally, it should have a golden-brown crust. If you're unsure, you can use a thermometer; the internal temperature should reach around 190°F to 200°F for fully baked bread.
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).