It is starting to snow again and it always makes me want to bake French bread. Or any bread for that matter. Considering the local grocery store is just down the block from the house and they do bake fresh bread every 5 pm, my husband wonders why I even bother to make bread. I have no clue either. But baking relaxes me. Especially when it is snowing and you cannot go anywhere. So here’s an old recipe from my old blog which was tweaked a bit so that I can use wholewheat flour. I first made this when I got my french bread pan. Really love those pans!!!
- 1/4 cup warm water
- 1 cup tap water
- 1 package dry yeast active
- 1 tsp salt
- a pinch of sugar
- 3 1/2 cups wholewheat flour
- 1 tbs quick oats
- 1 beaten egg white
1. Mix dry yeast with warm water. Throw in a pinch of sugar and let sit until yeast is activated (foamy).
2. Pour mixture on electric mixer, adding tap water and salt.
3. Add flour a little at a time and knead for about 10 minutes.
4. Remove dough (it should be soft and sticky) and place on an oiled bowl and cover with oiled plastic wrap. Let sit for about an hour or until doubled in size.
5. After an hour, punch dough and then let rise for another 40 minutes.
6. After second rising, divide dough into two. Using floured rolling pin, flatten out dough into a rectangle.
7. Roll (as if making a jelly roll) from long end and pinch seam. Place in french bread pan and let rise for another hour.
8. Preheat oven to 425 F. Place a small bowl of warm water inside the oven.
9. After final rising, brush top of bread with egg white wash. Sprinkle oats on top and then bake the bread for 30 minutes.
Cool in a wire rack before serving.