Gran's Whole Wheat French Bread

By KatKD

Ingredients

• Egg Wash:
• 1-1/2 cups water
• 2 envelopes Fleischmann's® Active Dry OR RapidRise Yeast
• 1 tablespoon olive oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 2-1/2 cups all-purpose flour
• 1 cup whole wheat flour
• Cornmeal (optional)
• 1 egg white, beaten with 1 tablespoon water

Details

Servings 2
Adapted from breadworld.com

Preparation

Step 1

If using Active Dry Yeast:

Heat water until warm (100° to 110°F). Place in a large bowl; add yeast, stirring until dissolved. Let stand 5 minutes. Add oil, sugar, salt and 1-1/2 cups all-purpose flour. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. (If needed add up to 3 tablespoons additional flour.)


Place in greased bowl, turning to grease top. Cover; let rise in warm draft-free place until doubled in size, about 45 to 60 minutes. Punch dough down. On floured surface, divide dough in half; roll to 12 x 10-inch ovals. Roll up from long ends to make loaves. Pinch seams and ends to seal; taper ends.



Place, seam sides down, on greased baking sheet sprinkled with cornmeal, if desired, or in French bread pan. With a sharp knife, make four or five diagonal cuts (1/4-inch deep), on top of each loaf. Cover; let rise in warm draft-free place until doubled in size, about 30 minutes.


Brush loaves gently with egg wash mixture. Bake at 375°F for 25 to 30 minutes, or until done. Remove from sheet; cool on wire rack or serve warm.





If using RapidRise Yeast:
Combine 1-1/2 cups all-purpose flour, undissolved yeast, sugar and salt in a large mixing bowl. Heat water until very warm (120° to 130°F). Gradually add water and oil to dry ingredients. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface until dough is smooth and elastic, about 8 to 10 minutes. (If needed, add up to 3 tablespoons additional flour.) Cover; let rest 10 minutes.


Divide dough in half; roll to 12 x 10-inch ovals. Roll up from long ends to make loaves. Pinch seams and ends to seal; taper ends. Place, seam sides down, on greased baking sheet sprinkled with cornmeal, if desired, or in French bread pan. With a sharp knife, make four or five diagonal cuts (1/4-inch deep), on top of each loaf. Cover; let rise in warm draft-free place until doubled in size, about 30 minutes.


Brush loaves gently with egg wash mixture. Bake at 375°F for 25 to 30 minutes, or until done. Remove from sheet; cool on wire rack or serve warm.