Go Back
+ servings

Whole Wheat French Bread

Servings: 1 large loaf


  • 1 cup + 2 tbsp of warm water
  • 1 tbsp olive oil
  • 1 1/2 tsp salt
  • 1 tbsp sugar
  • 1 1/2 cups of whole wheat flour
  • 1 1/2 cups of all purpose flour
  • 1 head of roasted garlic chopped up (click here for recipe)
  • 1 1/4 tsp active dry yeast
  • Cornmeal
  • 1 egg white
  • 1 tbsp water


  • Place all dough ingredients (through yeast) in the bread machine in the order listed. Put the yeast in a well in the center of the flour. Select the dough cycle and press start.
  • Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and punch the dough down (deflate it), then cover and let it rise a second time, until doubled in size, about 30 minutes.
  • Remove the dough and place it on a floured surface and knead for 1 minute. Roll the dough into a rectangle. Roll up jelly roll fashion and pinch the seam together. Tuck the ends underneath. Line a baking sheet with a silpat mat and sprinkle with cornmeal. Place the bread on the prepared baking sheet; cover and let rise until it doubles in size, at least 30 minutes.
  • Preheat the oven to 400 degrees. Carefully make several evenly placed diagonal cuts (with a sharp knife) on top of the loaf. Beat together the egg white and 1 tablespoon of water then brush over each loaf with a pastry brush.
  • Place the baking sheet in the oven and bake for 23-25 minutes, or until the loaf is golden brown and it sounds hollow when tapped. Remove from baking sheet and cool on wire racks. Enjoy.