Imagine pulling a golden, crusty loaf of whole wheat French bread straight from your oven, with a crackling crust that sounds like music and an aroma that fills your entire kitchen. This isn't just any bread recipe - it's your ticket to transforming simple ingredients into a rustic, artisan-style masterpiece that will make your family think a professional baker secretly moved into your home. Whether you're a novice baker or a seasoned bread enthusiast, this whole wheat French bread recipe promises to elevate your baking game and impress everyone who takes a bite.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: French
Serves: 1 loaf
Ingredients
- 3 cups whole wheat flour
- 1 1/4 cups warm water
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 teaspoons yeast
Instructions
- In a large mixing bowl, combine warm water (around 110°F) with sugar and yeast. Let the mixture sit for 5-7 minutes until it becomes foamy, indicating the yeast is active.
- Add salt to the yeast mixture and stir gently to combine.
- Gradually add whole wheat flour to the liquid, mixing with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic. The dough should spring back when pressed.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Punch down the dough and shape it into a long, narrow loaf on a baking sheet lined with parchment paper.
- Cover the shaped loaf and let it rise again for 30-45 minutes until it's puffy and nearly doubled.
- Preheat the oven to 450°F. Place a shallow pan of water on the bottom rack to create steam.
- Make 3-4 diagonal slashes across the top of the loaf with a sharp knife to allow for expansion.
- Bake the bread for 25-30 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from oven and let cool on a wire rack for at least 1 hour before slicing.
Tips
- • Use warm water (around 110°F) to activate the yeast - too hot will kill it, too cold won't activate it • Allow sufficient rising time in a warm, draft-free area for best texture • The dough should feel smooth and elastic after kneading - don't rush this step • Creating steam in the oven by placing a water pan helps develop a crispy, professional-style crust • Let the bread cool completely before slicing to allow internal moisture to distribute evenly • Store in an airtight container or freeze for up to a month to maintain freshness • For extra flavor, try adding herbs like rosemary or thyme to the dough
Nutrition Facts
Calories: 40kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
