Gran's Whole Wheat French Bread

Loaves

This simple and satisfying bread is a perfect compliment to any meal. Instructions for using either Active Dry OR RapidRise Yeast are included.


Details

Difficulty

Beginner

Yield

2 loaves

Prep Time

20 minutes

Rise Time

45 to 60 minutes

Bake Time

25 to 30 minutes

Ingredients


  • 1-1/2 cups water
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • OR Fleischmann's® RapidRise Yeast
  • 1 tablespoon olive oil, extra virgin
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • Cornmeal (optional)
  • Egg Wash
  • 1 egg white, beaten with 1 tablespoon water

Directions


If using Active Dry Yeast:
Heat water until warm (100° to 110°F). Place in a large bowl; add yeast, stirring until dissolved. Let stand 5 minutes. Add oil, sugar, salt and 1-1/2 cups all-purpose flour. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. (If needed add up to 3 tablespoons additional flour.)
Place in greased bowl, turning to grease top. Cover; let rise in warm draft-free place until doubled in size, about 45 to 60 minutes. Punch dough down. On floured surface, divide dough in half; roll to 12 x 10-inch ovals. Roll up from long ends to make loaves. Pinch seams and ends to seal; taper ends.

Place, seam sides down, on greased baking sheet sprinkled with cornmeal, if desired, or in French bread pan. With a sharp knife, make four or five diagonal cuts (1/4-inch deep), on top of each loaf. Cover; let rise in warm draft-free place until doubled in size, about 30 minutes.

Brush loaves gently with egg wash mixture. Bake at 375°F for 25 to 30 minutes, or until done. Remove from sheet; cool on wire rack or serve warm.


If using RapidRise Yeast:
Combine 1-1/2 cups all-purpose flour, undissolved yeast, sugar and salt in a large mixing bowl. Heat water until very warm (120° to 130°F). Gradually add water and oil to dry ingredients. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface until dough is smooth and elastic, about 8 to 10 minutes. (If needed, add up to 3 tablespoons additional flour.) Cover; let rest 10 minutes.

Divide dough in half; roll to 12 x 10-inch ovals. Roll up from long ends to make loaves. Pinch seams and ends to seal; taper ends. Place, seam sides down, on greased baking sheet sprinkled with cornmeal, if desired, or in French bread pan. With a sharp knife, make four or five diagonal cuts (1/4-inch deep), on top of each loaf. Cover; let rise in warm draft-free place until doubled in size, about 30 minutes.

Brush loaves gently with egg wash mixture. Bake at 375°F for 25 to 30 minutes, or until done. Remove from sheet; cool on wire rack or serve warm.