Title: Whole Wheat French Bread
Categories: Bread French
Yield: 4 Servings
| 1 | tb | Active dry yeast |
| 1 | tb | Sugar |
| 1 | ts | Lite salt |
| 2 1/2 | c | Lukewarm water |
| 3 | c | White flour |
| 2 | c | Whole wheat flour(or 3) |
| 1 | | Egg white+1 T cold water |
Combine yeast, sugar,lite salt and water in a large bowl. Gradually add the
flours and mix well(hands work best). At first the dough will be very
sticky; add enough flour to transfer it to a lightly floured board. Knead
until the dough is no longer sticky(about 10 minutes), adding more flour as
necessary. Place in a lightly oiled bowl. Cover with a damp cloth and let
rise in a warm place until doubled in volume(1 1/2-2 hours). Punch dough
down. Transfer to a floured board and cut into four equal parts. Roll and
shape each part into a long loaf. Place loaves into a lightly oiled,
special long-loaf pans(baguette pans). Slash the top of each loaf
diagonally in three or four places and brush with egg white and water
mixture. Let dough rise another hour or until doubled in volume. Preheat
oven to 350 degrees. Bake the loaves until browned and hollow-sounding when
thumped, about 25 minutes.* Halfway through baking, it may be necessary to
cover the loaves with foil to prevent scorching the tops. Let cool on rack.
Makes 4 loaves, about 18 inches long. * If planning to freeze bread,
underbake,i.e., bake in oven only 15 minutes. Wrap in foil when
cool.Freeze. When ready to serve remove from freezer. Leave wrapped in
foil. Place in 350 degree oven for 10 minutes. Remove foil and continue to
bake for 5 minutes, until crisp.
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1/5 loaf calories 125,protein 4.5 gm,carb. 26.3 gm,total fat 0.5
gm,CSI Units 0.1,dietary fiber 2.7 gm,sodium 52 mg,potassium 157 mg,calcium
10 mg,iron
1.1 mg
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The New American Diet by Connor & Connor