A healthy loaf of French Bread that tastes wonderful! I use my bread machine on dough setting to mix and knead the dough then shape, rise again and finish it in the oven.
- 118.29 ml boiling water
- 59.14 ml bob's red mill 10-grain cereal
- 236.59 ml lukewarm water
- 14.79 ml olive oil
- 29.58 ml honey or 29.58 ml brown sugar
- 7.39 ml salt
- 118.29 ml whole white-wheat flour
- 59.14 ml whole wheat flour
- 709.77-828.06 ml bread flour
- 14.79 ml vital wheat gluten (optional)
- 12.32 ml instant yeast
- Add 10- grain cereal to boiling water; set aside for 20 minutes or until lukewarm.
- Pour the cooled cereal, water, olive oil, honey and salt into the bread machine pan.
- Add 3 cups bread flour, the wheat flours, vital wheat gluten and yeast.
- Start machine using the dough setting. If dough is too sticky add up to 1/2 cups more bread flour or add a little more water to dough if too dry. You want the dough to be just slightly sticky.
- When machine has finished the dough cycle (mine is 1-1/2 hours), punch dough down and divide in half.
- Place dough on lightly floured surface. Roll each half into a 12" x 15" rectangle.
- Roll dough tightly, from longest side pressing seams and tapering ends and tucking under.
- Place loaves on a greased baking sheet or in a french/baguette pan.
- Cover and let rise in warm place, free from draft, about an hour, or until doubled in bulk.
- With sharp knife, make 3-4 diagonal cuts on top of loaf.
- Bake at 375 degrees for 30-35 minutes.
- Remove to cooling rack and brush melted butter over tops of loaves.
- Cool at least 1 hour before slicing.