I recently acquired a double French Bread pan from Bread Beckers and I am very excited about it. I’ll be sure to update this recipe with a proper pictures soon. I use French Bread to make garlic bread, and travel sandwiches. This recipe makes a light loaf that is just the right amount of crispy on the outside and soft on the inside.
2 packages (5 tsp) active dry yeast
2½ cups warm water (120° degrees F-130° degrees F)
1 TBS Kosher or Sea salt
1 TBS melted butter
7 cups whole wheat flour
2 TBS cornmeal
two large bowls
wooden spoon OR stand mixer
measuring cups and spoons
baking sheet or French bread pan
towel to cover bowl while rising
grease one large bowl with a light coating of olive oil
Fill your bowl with hot water and dump it out. This will warm the bowl. Add 2½ cups warm water to the bowl. Add the yeast. Let stand for 5 minutes. Add salt, butter, flour. Mix well. (If using a stand mixer, mix for about a minute.)
Kneed for 10 minutes. I’ve included a Youtube video in this post with instructions how to hand kneed. (If using a stand mixer, kneed for 2 minutes on power level 2.)
Dough will be sticky.
Place in a greased bowl turn to grease top. Cover. Let rise in a warm place for about an hour.
Punch dough down and divide in half. Roll each half into 12 x 15 inch rectangle. Roll tightly from longest side. Tuck ends under.
Grease baking sheets and sprinkle with cornmeal. Place the rolled dough on baking sheet. Cut small slits diagonally in the top. Cover and let rise for about an hour.
Bake 450° degrees F for 25-35 minutes. Bread is done when you tap it and it sounds hollow.
Makes 2 loaves.
|Very low in cholesterol
Very low in sugar
Low in saturated fat
High in selenium
High in thiamin
How to knead dough by hand: Click here for a Youtube video with detailed instructions on how to knead dough the artisan way.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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