Friday, February 24, 2012

Whole Wheat French Bread

From Kristi’s Kitchen
(adapted from


3 cups hard whole wheat flour
2 tbsp. instant dry yeast
2 cups hot water (120-130 degrees)
2 tbsp. grapeseed oil
1 tbsp. honey
1 tbsp. sea salt
3- 3 1/2 soft whole wheat flour
1 organic egg white
1 tbsp. water


-Stir water, yeast and honey together in stand mixing bowl
-Let it bloom for 5 minutes
-Combine yeast mixture 2 cups hard wheat and oil in stand mixer –let sponge for 20 minutes
-Incorporate salt and remaining flour slowly –beat for 10 minutes
- Remove dough ball from mixer with oiled hands and cut into 2 equal pieces
-Roll each piece-on oiled surface- into a rectangle and jellyroll starting on the long side farthest from you
-Seal the under seem by pinching it closed
-Pinch the ends, tuck and round
-Place rolled loaves 4 inches apart on lightly oiled baking sheet
-Cut slits in each loaf
-Brush with egg wash made from water and egg white
-Cover with clean towel and let rise until double in size (about 2 hours)
-Preheat oven to 350 degrees
-Bake in preheated oven for 30-35 minutes –until golden and hollow sounding when thumped

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