Whole Wheat French Bread
Servings 1 large loaf
Equipment
- Bread Machine
- Baking Sheet
Ingredients
- 1 cup + 2 tbsp of warm water
- 1 tbsp olive oil
- 1½ tsp salt
- 1 tbsp sugar
- 1½ cups of whole wheat flour
- 1½ cups of all purpose flour
- 1 head of roasted garlic chopped up (click here for recipe)
- 1¼ tsp active dry yeast
- Cornmeal
- 1 egg white
- 1 tbsp water
Instructions
- 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 it 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 it 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 the baking sheet and cool on a wire cooling rack. Enjoy.