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Whole Wheat French Loaf
Contributed by: Melinda
This is a very easy and relatively quick french style loaf. I use a bread maker using the dough setting, then form the loaf, do final 30 minute rise and bake in my oven. You could bake it entirely in a bread maker, or follow any recipe for hand made french loaf, substituting the ingredients listed here.
What you need
- 2 cups white whole wheat flour
- 1/2 cup dark rye flour - or - substitute almond meal/flour
- 1 1/2 teaspoons rapid or bread machine yeast
- 1 cup plus 2 tablespoons water
- 1 tsp kosher salt
- 1 1/2 tablespoons agave syrup or 2 tbl sugar
- 1 1/2 teaspoons apple cider or white vinegar
- 1 tablespoon olive oil
- 1 egg whisked with 1 tablespoon water
- Assorted seeds; I use black sesame, celery seed (very tiny amount), flax and chopped sunflower seeds
How to make it
- Add water, vinegar and olive oil to bread pan
- Add salt and agave or other sweetener
- Add whole wheat flour, then rye flour
- Top with yeast
- Set to dough setting and run
- Just before dough is finished, prepare a baking sheet lined with foil and brushed with olive oil - dust with cornmeal
- Preheat oven to 375º
- Mix seeds
- When dough is finished, pour out onto a floured board and gently form into an oblong or rectangle
- Beginning on the short side, roll snugly, but not pressing, into a long loaf
- Pinch edges all along the loaf, and place seam side down on prepared baking sheet
- Using a very sharp knife or clean razor blade make several cuts in the top diagonally from one side to the other
- Cover with a cloth and set in a warm place for 30 minutes
- Remove cloth and very gently brush with egg/water mixture
- Sprinkle liberally with seed mixture and bake for 25-35 minutes, until browned and hollow sounding when tapped
- Cool before slicing
Delicious with butter to accompany soup. Makes excellent grilled bread or toast as well.
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