HomeBread Recipe ➟ 12 √ whole Wheat French Bread Recipe

√ whole Wheat French Bread Recipe

Whole Wheat French Country Bread The Washington Post from whole wheat french bread recipe , image source: www.washingtonpost.com


4 servings

  1. 125 ml Warm water (1/2 US cup)
  2. 125 ml Warm milk (1/2 US cup)
  3. 50 ml Olive oil or melted butter (about 3 Tbsp)
  4. 7 g active dry yeast (2 tsp)
  5. 10 g brown sugar or honey (2 tsp)
  6. 300 g Whole wheat flour (2 heaping cups)
  7. 200 g All-purpose flour (1 2/3 cups)
  8. 10 g Salt (2 tsp)
  9. 1/2 cup Chopped nuts (walnuts, hazelnuts are nice)
  10. 1 beaten egg for brushing top (not necessary but gives bread extra color)
  11. Optional toppings: rolled oats, sesame seeds, etc.


150 mins

  1. If not chopped already, chop up your nuts into smaller pieces. Walnuts are nice, or use a mix of your favorites 🙂  
  2. In a small pot, mix milk, water and olive oil/butter. Heat until warm (but not hot!) on low heat. Take of heat and mix in honey/sugar and yeast until dissolved. Warm water is important to activate the yeast so don’t use cold!  
  3. Let the liquid sit for 5-10 minutes. You should get little bubbles or foam from the yeast starting to be active.  
  4. In a large mixing bowl, mix together wheat flour and regular flour.  
  5. Pour in the liquid mixture, then add the salt last. Start mixing and folding with a spatula to bring the dough together.  
  6. You want the dough to be moist but not sticky. If the dough is too dry or powdery, add add just a little more milk or water (try a Tablespoon or two at a time). Once the dough comes together, it’s ready to knead!  
  7. Dust your kneading surface with plenty of flour and place the ball of dough onto it. Also, dust your hands with plenty of flour to prevent the dough from sticking.  
  8. First, flatten out the dough a little bit and gently press in the nuts.  
  9. To knead, fold in the outer edges of the dough toward the center and press down with the palm of your hand each time. Repeat…  
  10. Keep folding over and pressing, while rotating the dough around so you can form a big ball.  
  11. Knead this way for 10 minutes or so until the dough is fairly smooth.  
  12. Once finished, you’ll have a ball of dough which should be smooth on top and have creases from folding on the bottom.  
  13. Grease the mixing bowl with just a little oil and put in the ball of dough, crease-side down. Brush the top with a little oil too to help prevent drying.  
  14. Cover with wrap and set in a warm spot or warm oven for about 1 hour – 1.5 hours. The dough should rise to about double.  
  15. Squish out the air and shape into the shape you want (e.g. a round or oval loaf). Place on the baking sheet.  
  16. Beat an egg with a Tablespoon of water and brush top of dough with it. If adding toppings like rolled oats, sesame seeds, etc., sprinkle on desired amount. The egg will give the bread a nice brown color and hold on any toppings while baking but isn’t necessary.  
  17. Let dough rise for another 30 minutes. Preheat oven to 375°F/190°C. Bake for 30-40 minutes (mine only took 30 minutes). Let cool on a rack for a few minutes before digging in!  

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