Wholemeal french bread recipe

Wholemeal French 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 wholesome and delicious bread recipe? Look no further than this Wholemeal French Bread recipe! Made with nutritious wholemeal flour, this bread is not only flavorful but also packed with fiber and nutrients. With its crispy crust and soft interior, it is perfect for sandwiches, toast, or simply enjoyed on its own. Give this recipe a try and elevate your bread-making skills to a whole new level!

Keywords: wholemeal, French bread, recipe, nutritious, fiber

Wholemeal french bread recipe details

Wholemeal french bread recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

360 ml	lukewarm water, 40-45ºC, 100-110ºF
1 ½ tbsp	dried active yeast
1 tbsp	olive oil, use extra virgin if preferred
1 tbsp	sugar
1 tsp	salt
250 g	plain flour
125 g	wholemeal flour
	For the egg wash:
1	egg white, beaten with
1 tbsp	water
	For dusting
	cornmeal

Instructions

Place the water in a large bowl, sprinkle on the yeast and stir briefly. Allow to stand for about 5 minutes. Add the oil, sugar, salt and about half of the plain flour. Mix to a soft batter. Add the wholemeal flour and about half of the remaining plain flour and mix to a soft dough. Slowly add sufficient of the remaining flour to form a soft but workable dough.

Turn out onto a lightly floured surface and knead for about 8-10 minutes until smooth and pliable. If necessary, you may add up to 2½-3 tbsp of flour if the dough is too moist.

Form the dough into a ball and place in a lightly greased bowl. Turn the dough 2 or 3 times to lightly coat the surface, cover with cling film and allow to rise in a warm place for 45-60 minutes, or until doubled in size.

Knock back the dough and turn out once more onto a lightly floured surface. Divide equally and roll each piece into an oval of about 12×10 inches, 30x25cm. Starting from a longer end, roll tightly into a log.

Dust a baking sheet with cornmeal and place the logs on the sheet. Brush thoroughly with the egg wash. Using a very sharp knife, make 3 or 4 diagonal slashes across the tops of the loaves, about ¼-inch or 5mm deep. Cover the loaves with a damp tea towel and allow to rise in a warm place for about 30-40 minutes or until doubled in size. If any egg wash remains, brush the top again.

Meanwhile, preheat the oven to Gas Mark 5, 190ºC, 375ºF.

Bake for 25-30 minutes or until risen and done. Remove the loaves from the baking sheet and cool on a wire rack for about 20-30 minutes and serve warm. Alternatively, allow to cool completely before serving.

Preparation time:
ca. 20 min
Resting time:
ca. 3 hrs
Grade of difficulty:
easy
Calories per portion:
n/a