Crunchy french whole grain bread recipe

Crunchy French Whole Grain Bread recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and healthy bread recipe? Look no further than this Crunchy French Whole Grain Bread recipe. This recipe combines the rich flavors of whole grains with a satisfying crunch, making it the perfect choice for breakfast or a snack. With just a few simple ingredients and easy-to-follow instructions, you can enjoy freshly baked bread right at home. Get ready to indulge in the goodness of whole grains with this delectable recipe.

Keywords: crunchy, French, whole grain, bread recipe, healthy

Crunchy french whole grain bread recipe details

Crunchy french whole grain bread recipe, recipe Rating: 4.7
Number of votes:118 

Ingredients

550 g	wholemeal flour, stone-ground is my personal preference
1 tbsp	sugar
1 tsp	salt, you may use up to twice the amount
1 sachet	dry instant yeast
150 g	mixed unsalted seeds, e.g. sunflower, pumpkin, etc.
75 g	mixed unsalted seeds, as above – for topping
	lukewarm water, around 40°C/100°F

Instructions

Makes one large loaf.

Sift the flour into a large bowl. Roughly mix in sugar and salt. Make a well in the centre. Place the yeast in the well and pour on 250 ml of lukewarm water. Cover with 1 tablespoon of extra flour and set aside for 10-15 minutes until bubbles appear in the yeast.

Mix the dough together with your hands by bringing some of the flour from the sides into the centre. Rotate the bowl as you go, until all the flour is incorporated. If too wet, add a little more flour.

When fully incorporated and the texture is approximately correct to the feel, add the seed mixture and work the dough to distribute evenly throughout. Form the dough into a ball. If too sticky, add a little more flour.

Turn out the dough onto a lightly floured surface. Knead and stretch the dough for at least 5 minutes, turning it through 90º each stretch. The dough should be flexible and elastic. Form into a ball and place into a lightly oiled bowl. Roll the dough in the oil and cover with a clean tea towel. Allow to rise in a warm place for about an hour, until doubled in size.

Turn out the dough onto a lightly floured surface.

Lightly oil a baking sheet and flour it, or cover with baking parchment.

Knock back the dough and gently form into a mound, rotating the dough as you progress. Roll the top and sides in the extra seeds, place the ball onto the baking sheet and allow to rise for about 1 hour, until about doubled in size.

Preheat oven to Gas Mark 5, 190ºC, 375ºF.

Place the baking sheet in the oven and bake for 30 minutes, or until the loaf is as browned as you wish and the bottom sounds hollow when tapped with a knuckle.

Option:

Cut the dough into two before shaping and covering with seeds and bake in 2 500 g loaf tins.

Preparation time:
ca. 30 min
Resting time:
ca. 3 hrs
Grade of difficulty:
easy
Calories per portion:
n/a