French Whole Grain Bread

Category: Yeast bread
French Whole Grain Bread

Ingredients

White flour 250 g
Whole grain flour 250 g
Water 350 g
Fast yeast for baking in the oven
for baking in a bread maker
2 sachets
1 sachet
Salt 1 tsp

Cooking method

  • FRENCH Whole Grain Bread Recipe from package instructions:
  • For the bread maker: Place the ingredients in the order recommended in your bread machine
  • For the oven: Dissolve yeast in water, mix dry ingredients, knead the dough for 6 minutes.
  • Leave warm for 15 minutes.
  • Put on a floured board, stretch into a square with a side of 20 cm, fold from the corners to the center in four and the resulting new corners again to the middle in four. Turn over, form a round or oblong loaf, cover and leave warm for 30 minutes.

  • Heat a cast iron or ceramic mold with a lid to 240 in 15 minutes.
  • If without a lid, place a container of water on the bottom of the oven before baking.

  • Cut the loaf and place in a mold.

  • Oven 30 min at 240 under lid (or without lid with water), then another 15 min at 225 without lid


  • All stages of preparing breads for baking in the oven and types of cutting before baking can be found in the photo on the website of the flour manufacturer French Whole Grain Bread

Cooking program:

whole grain mode.

Note

French Whole Grain Bread
I bought on the advice of Yana in the "Seventh Continent" whole grain flour (Complete) of the French company Francine
I want to emphasize right away that this flour can be replaced with wheat wallpaper of coarse grinding Belovodye, coarse flour from the Inisk spice store, or a mixture of ordinary white flour and bran (replace about 10% of flour with bran)
The result is a wonderful aromatic whole grain bread

Alexandra
tanya1962, Admin, Thank you!

I have another variety next in line - whole grain with muesli
Everything is the same as in the main recipe.
And on the dough stretched into a square, pour 125 g of muesli with dried fruits or chocolate ...
we don't eat a lot of bread, I'm waiting for this

I think, according to this principle, you can add any fillers to the dough for baking in the oven, it seems very convenient to me. And the crunchy ingredients will soften too much
Khoma
Beautiful bread
Thanks for the additions, otherwise I began to read the recipe - 1 bag of yeast?
Then I saw 10 g of pressed, which means 1.5 tsp of dry
Alexandra
Khoma,

This is not the first time I come across - this is especially true of yeast producers - they overestimate their quantities in recipes ... Sales plan ...

So we will be vigilant and we will not pour too much
Vladislav
A very interesting recipe! I can imagine the rich taste of this bread! Be sure to bookmark !!! Alexandra, how to fold a square of dough with muesli, etc.? Roll or envelope? Thank you!
And I join the topic of overestimated proportions of dry yeast! I specially reduced the amount of yeast in bread recipes (wheat, whole-wheat, rye flour) in half - the same result! And there is no such strong yeast smell when cutting warm bread.
Alexandra
Vladislav,
I fold like shutters.
First, from the center to the middle, I fold the edges as if I were closing the shutters on the windows so that the left and right sides touch in the center. Then I fold it again like a book in half.
It turns out a rectangle. Rotate 90 degrees and repeat the fold.
Then I turn it upside down and round it, slightly turning it in a circle


Vladislav
Alexandra, thanks !!! Cool way!
yawerka
Loved the taste of this bread! I am a beginner baker, so I baked exactly according to Alexandra's recipe with the addition of honey, seeds and dried cranberries. Thanks for the recipe!
Alexandra
yawerka, for good health

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