Whole Wheat French Bread Recipes

Steps:

• Combine the flours. In a large bowl, combine 3 cups flour mixture and the yeast. Set aside. Heat water, sugar, salt and butter to 115°-120°. Add to flour and yeast. Beat on low speed for 30 seconds; increase speed to medium and beat 3 minutes longer. Stir in enough remaining flour to make a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and allow to rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half and let rest 10 minutes. Roll each half into a 15x12-in. rectangle. Roll up jelly-roll style, starting with the long side. Pinch seal and turn ends under to form a smooth loaf. Sprinkle 2 baking sheets with cornmeal and place each loaf, seam side down, on a greased baking sheet. Make slashes every 2-1/2 in. in the top of each loaf. Cover and let rise until doubled, about 1 hour. , Beat egg white and water; brush some over loaves. Refrigerate remaining mixture. Bake at 375° for 20 minutes. Brush again with egg white mixture and bake 15-20 minutes longer or until golden brown. Remove pans to wire racks to cool.

Steps:

• Dissolve yeast in water, I add a pinch of sugar, and let rest about 5 minutes or until it begins to foam.
• Stir in salt, oil and half of flour.
• Gradually add remaining flour, mixing well.
• Knead 8-10 minutes or until smooth and elastic.
• Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double.
• Punch down and divide into 1-4 pieces, depending on the size loaves desired.
• Roll into an oblong shape and then roll up, starting on long side; pinch to seal, forming long thin loaves.
• Place on greased cookie sheet.
• Slash top of dough with knife 3-5 times diagonally down each loaf.
• Brush with water and let raise till double again (about 1 hour).
• Bake at 375°F for 30 minutes.
• Use within one day or double wrap and freeze.

Steps:

• 1. Combine yeast, honey, and 1¼ cups (300 ml) warm water and set aside to proof, about 5 minutes.
• 2. When starting with whole kernel wheat: Place wheat, and if desired, salt into the Vitamix Dry Grains Container and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Grind wheat for 1 minute. (Do not over process) Stop the machine and allow the flour to cool for a few minutes.
• 3. When starting with whole wheat flour: Place flour and, if desired, salt into the Vitamix Dry Grains or Standard Container and secure lid.
• 4. Select Variable 1.
• 5. Turn machine on and slowly increase speed to Variable 6. Blend until a hole forms in the center of the mixture, about 5 seconds. Turn machine off and remove the lid.
• 6. Pour oil, lemon juice, and yeast mixture into the hole in the flour. Secure the lid.
• 7. To mix the dough, turn the machine on High for 1 second. Stop the machine. Remove lid.
• 8. While the dough rests, lightly coat a loaf pan with vegetable cooking spray or shortening.
• 9. To knead dough, two steps are required: Step 1: Use a nylon spatula to scrape the sides of the container. Pull the dough away from the container sides and into the center of the mixture. Step 2: With the switch on High, quickly turn the machine on and off five times.
• 10. Repeat the above two-step process five times, or until the dough binds together in a soft elastic mixture.
• 11. To remove the dough from the container, turn the machine on and off five times (to lift the dough up and away from the blades). Invert the container over the prepared pan and let the dough fall into the pan. Use a wet nylon spatula to remove any remaining dough.
• 12. Use a wet (or oiled) nylon spatula to shape the loaf. Allow the dough to rise until the top of it reaches the top of the pan, about 15 to 20 minutes.
• 13. Bake at 350°F for 35 minutes. Makes one loaf.

Steps:

• Place milk, water & egg whites in a blender & mix well.
• Add brown sugar, vanilla extract, cinnamon & salt, blending until smooth, then pour into a shallow bowl & set aside.
• Put butter in a large frying pan & heat over medium heat, being careful not to burn the butter.
• Soak each slice of bread in the egg mixture for about 30 seconds, then remove & place in the heated pan.
• Cook for 3 to 4 minutes, or until the bottom is brown, then using a spatula, turn the each slice of bread over & cook the other side another 3 minutes.
• Serve quickly, drizzled with syrup.

Steps:

• Place ingredients in the bread pan in the order the manufacturer recommends.
• I run mine on the 2 lb white bread cycle, and it always comes out perfect!

Steps:

• Combine according to your manufacturer's directions.
• Success Hints: To develop the crisp crust that French Bread is known for, use your French cycle.
• If your machine doesn't have a French cycle, simply start your machine and let it go through the first knead, then stop and restart it from the beginning again.
• This gives the bread extra kneading time and results in a crisp crust.
• Because of the distinctive chewy French crust, it is recommended that this bread is served within 24 hours to avoid toughness.
• This recipe can be made using the regular, rapid and delayed time bake cycles.

Steps:

• Dissolve yeast and sugar in warm water in a large bowl, let stand 5 minutes.
• Add 3 1/2 cups of the bread flour, wheat flour, semolina and salt to yeast mixture; stir with a whisk until well blended.
• Turn the dough out onto a lightly floured surface.
• Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour 1 tablespoon at a time, to prevent douogh from sticking to hands dough will feel tacky.
• Place dough in a large bowl coated with cooking spray, turning to coat top.
• Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
• (Test by pressing gently into dough. If indentation remains, the dough has risen enough.) Punch dough down, cover and let rest 5 minutes.
• Divide into thirds.
• Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 16-inch rope on a floured surface.
• Place ropes on a large baking sheet sprinkled with cornmeal.
• Cover and let rise 40 minutes or until ropes are doubled in size.
• Uncover dough.
• Cut 3 slits in top of each rope.
• Preheat oven to 425°F.
• Throw water onto floor of oven (avoiding heating element).
• Place baking sheet in oven.
• Quickly close oven door.
• Bate at 425°F for 30 minutes or until loaves are golden brown and sound hollow when tapped.
• Remove from pan, and cool on wire racks.
• Cut each loaf into 12 slices.