Monday, June 1, 2009

{FAT-FREE WHOLE WHEAT FRENCH BREAD}

This is adapted from Grandpa Ray's recipe. (*doubled recipe is in parentheses)

3 3/4 c. warm water (7 1/2 c.)
2 T. yeast (1/4 c.)
2 T. honey (1/4 c.)

• Proof for 3 minutes.

Add:

6 c. whole wheat flour (12 c.)

• Mix on speed 2 (Bosch) for 10 minutes.

• Let sit for 3 minutes.

Add:

2-4 c. whole wheat flour (7-8 c.)
2 1/2 t. salt (5 t.)

• Knead on speed 2 for 5-6 minutes. Dough should be pliable, not too tough.

• Allow to rise double; punch down.

• Allow to rise double again.

• Divide into 4 parts (8 parts) and roll into loaves.*

• Flour bottom of loaves and place on corn mealed cookie sheet. (You can fit all 4 loaves on one sheet; the edges might touch. If your oven is big enough, you can put 2 loaves per sheet and use 2 cookie sheets.)

• Score loaves.

• Allow to rise again.

• Bake at 400 for 20 minutes, with a pie tin (or bread pan) of water in the bottom of the oven.

*You can roll these lengthwise into long skinny baguettes. They work great for bruschetta!

2 comments:

Sarah R. said...

I had such a fantastic time with you this evening! You were all such an inspiration to me. I love talking with people who have passion about life. My mind was opened and I've been discussing with my husband all evening about what changes we would like to make in our family's diet. Thanks for taking the time to give me such a fun glimpse into your lives. You are all amazing people!!

Hart Troop said...

How are you doing? Well, I just made this recipe and I don't know what I did wrong. I only rolled it into 2 loaves so that they would be a little bigger than the baguette size. When I went to cut into it, it was still a little doughy inside and it didn't rise very much and just crumbled when I went to cut into it. I don't know how to get it more light and "airy" inside of it. I would love your tips because I loved this bread!

love,
amy hart