In my quest for delicious, clean, whole grain cooking I accomplished this - a great recipe for whole wheat french bread. You will have to plan ahead, though. This bread tastes better if you let the dough rest for at least a day.
3.5-4.5 cups whole wheat flour (I used white whole wheat)
1 tablespoon yeast
1.25 cups water
2 teaspoons sugar or honey
1 teaspoon coarse salt (if using table salt, reduce to 1/2 teaspoon)
1 tablespoon olive oil
Cornmeal
1 egg white, beaten
1 tablespoon water
Combine half the flour and the yeast in a large bowl. Heat the water, sugar, salt, and olive oil until they are about 110* (you can put your finger in, but it feels quite hot). Add it to the flour mixture and beat until incorporated, then beat faster for about 3 minutes (this is helping to develop the gluten). Add enough flour to make a soft, slightly tacky dough (remember that the wheat will absorb extra moisture, so make sure you don't get the dough too dry).
Knead the dough on a floured surface (or using a dough hook attachment) for 6-8 minutes (again, very important for gluten development which helps to hold the bread together). It is done when the dough is smooth and super elastic. Cover with plastic wrap or a wet towel (after greasing the top of the dough) and let it rise until doubled.
Punch dough down and refrigerate for between 8-18 hours (it might be fine even longer). Remove from the fridge and let get to room temperature and then punch dough down again. Let it rest for 10 minutes and divide in half. Form each half into a french loaf (one method is to roll it out flat and then roll it up cinnamon-roll style and pinch the ends under).
Preheat oven to 375*. Sprinkle the baking sheets with cornmeal (skip if using a french loaf pan that is perforated). Slash every 2 1/2 inches (about 1/4 in deep), cover, and let rise until double. Brush with the egg white/water mixture and bake for 20 minutes. Remove from oven, brush with egg white mixture again, and continue to bake for 15-20 minutes more (until golden). Cool on a wire rack.
3.5-4.5 cups whole wheat flour (I used white whole wheat)
1 tablespoon yeast
1.25 cups water
2 teaspoons sugar or honey
1 teaspoon coarse salt (if using table salt, reduce to 1/2 teaspoon)
1 tablespoon olive oil
Cornmeal
1 egg white, beaten
1 tablespoon water
Combine half the flour and the yeast in a large bowl. Heat the water, sugar, salt, and olive oil until they are about 110* (you can put your finger in, but it feels quite hot). Add it to the flour mixture and beat until incorporated, then beat faster for about 3 minutes (this is helping to develop the gluten). Add enough flour to make a soft, slightly tacky dough (remember that the wheat will absorb extra moisture, so make sure you don't get the dough too dry).
Knead the dough on a floured surface (or using a dough hook attachment) for 6-8 minutes (again, very important for gluten development which helps to hold the bread together). It is done when the dough is smooth and super elastic. Cover with plastic wrap or a wet towel (after greasing the top of the dough) and let it rise until doubled.
Punch dough down and refrigerate for between 8-18 hours (it might be fine even longer). Remove from the fridge and let get to room temperature and then punch dough down again. Let it rest for 10 minutes and divide in half. Form each half into a french loaf (one method is to roll it out flat and then roll it up cinnamon-roll style and pinch the ends under).
Preheat oven to 375*. Sprinkle the baking sheets with cornmeal (skip if using a french loaf pan that is perforated). Slash every 2 1/2 inches (about 1/4 in deep), cover, and let rise until double. Brush with the egg white/water mixture and bake for 20 minutes. Remove from oven, brush with egg white mixture again, and continue to bake for 15-20 minutes more (until golden). Cool on a wire rack.
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