How To make Whole Wheat French Bread
1 tb Active dry yeast
1 tb Sugar
1 ts Lite salt
2 1/2 c Lukewarm water
3 c White flour
2 c Whole wheat flour(or 3)
1 ea Egg white+1 T cold water
Combine yeast, sugar,lite salt and water in a large bowl. Gradually add the flours and mix well(hands work best). At first the dough will be very sticky; add enough flour to transfer it to a lightly floured board. Knead until the dough is no longer sticky(about 10 minutes), adding more flour as necessary. Place in
a lightly oiled bowl. Cover with a damp cloth and let rise in a warm place until doubled in volume(1 1/2-2 hours). Punch dough down. Transfer to a floured board and cut into four equal parts. Roll and shape each part into a long loaf. Place loaves into a lightly oiled, special long-loaf pans(baguette pans). Slash the top of each loaf diagonally in three or four places and brush with egg white and water mixture. Let dough rise another hour or until doubled in volume. Preheat oven to 350 degrees. Bake the loaves until browned and hollow-sounding when thumped, about 25 minutes.* Halfway through baking, it may be necessary to cover the loaves with foil to prevent scorching the tops. Let cool on rack. Makes 4 loaves, about 18 inches long. * If planning to freeze bread, underbake,i.e., bake in oven only 15 minutes. Wrap in foil when cool.Freeze. When ready to serve remove from freezer. Leave wrapped in foil. Place in 350 degree oven for 10 minutes. Remove foil and continue to bake for 5 minutes, until crisp. ~
~:
~ 1/5 loaf calories 125,protein 4.5 gm,carb. 26.3 gm,total fat 0.5 gm,CSI Units 0.1,dietary fiber 2.7 gm,sodium 52 mg,potassium 157
mg,calcium 10 mg,iron 1.1 mg ~ ~:
~- The New American Diet by Connor & Connor -----
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Whole-Grain French Mini Baguette – Bruno Albouze
Excellent and nutritious, here is the whole-grain traditional French mini baguette recipe you were waiting for. The ultimate choice for your future sandwiches.
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Whole Wheat French Toast
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How to make crusty French Baguette (Wholewheat) -delicious bread recipe-
This is a recipe of Tasty French Baguette with Wholewheat .
Of course you do it without wholewheat flour. So healthy, let's try!!
---Ingredients---
300g flour
150g whole wheat bread
2 teaspoon of salt
1.5 teaspoon yeast
50ml warm water
300ml water
some olive oil
--- recipe---
01. Mix together whole wheat, bread flour and salt well
02. Mix lukewarm water and yeast (you can also add honey ) and mix it with flour
03. Knead it well (for about 10 minutes) and rest for 30mins
04. Kneed the dough again, shape it and put some olive oil on the surface.
05. Let it rest for another 30mins
06. Gently stretch the dough and cut it into 4 portions (number of portion depends on the size of your oven)
07. Stretch, fold and shape the dough (see the movie for the detail)
08. Put or spray olive oil on the loaf and cover it with plastic wrap
09. Let it rest for another 30mins
10. Preheat an oven to 230°C ( 445°F) and bake it for first 10mins
11. Then change it to 200 degrees C (392 degrees F)
12. Bake the bread until the loaves are golden brown, about 35 minutes. Cool the loaf.
13. voilà!! It's done!! Bon appétit!!
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How To Make Whole Wheat French Bread
For my Genius Project, I decided to bake French bread (whole wheat instead of white). The outcome was delicious and I plan on making more in the future. This video footage records my first attempt at making bread in general. Enjoy & happy cooking!
-Sophia
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Easy bread toast using Modern Foods Brown Bread
Easy bread toast using @modernfoods9874 Brown Bread
Ingredients
4 Whole Wheat Brown Bread, whole wheat
1 Onion , finely chopped
1 Tomato, finely chopped
1 Green Chilli , finely chopped
1/4 cup Coriander Leaves finely chopped
1/2 cup Gram flour
1/2 teaspoon Turmeric powder
Oil for making the toast
Salt to taste
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The Easiest Actually Good Baguette You Can Make at Home
Use my link and code BRIANL10 to get 10 extra trees planted in your name when you subscribe to Klima. I created this easy baguette recipe for the complete beginner and it's actually legit. It doesn’t require any special gear, but gives you that thin crispy crust and light, creamy interior that you want in a baguette.
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RECIPE*
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▪225g or 1c warm water (90F/32C)
▪350g or 3c bread flour
▪10g or 1 3/4tsp salt
▪8g or 1 3/4tsp instant yeast
▪30g or 3Tbsp warm water (86F/30C)
Add flour and 225g/1c of the 90F/32C water to a bowl and stir to combine. When dough has combined into a shaggy ball, begin to squeeze and pinch the dough with a very wet hand. When the dough forms a less shaggy, more cohesive ball, add salt to top of dough. Cover dough.
In a separate container add yeast and 30g or 1/4c of the 86F/30C water and stir to combine. Allow both the dough and yeast mixture to sit for 15-20min. Add yeast mixture into the salted dough. Mix with a soaking wet hand by pinching and turning. Once yeast and salt are fully incorporated, cover and allow to rise at room temperature for 30 minutes.
Perform a strength building fold as shown @2:29. Cover and allow to sit at room temp for 30 more minutes. Perform a second strength building fold - see @2:59. Cover and allow to ferment at room temp for another 90 minutes.
Place a piece of well oiled parchment on an upside down sheet tray.
Flour work surface and dough and flip dough onto work surface. Divide dough into two equal pieces (300g each). Degas and preshape dough balls as shown @3:50. Cover and allow to relax for 15-20min.
Shape dough balls into baguettes as shown @4:22. Place shaped baguettes onto oiled parchment, cover and allow to proof at room temp for 60-90 minutes. I’m using the foil pan linked here: . After proofing, the baguettes should have risen by about 50-60%.
Spray well with water, then score the top of the baguettes, cover again with foil pan, and bake in a preheated 450F/230C oven for 30-35min, carefully removing the cover after 15 minutes of bake time.
*for reference, the “room temp” of my house at the time of filming this video was 69-70F/20-21C.
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IF USING A STAND MIXER:
Mix flour and water in a stand mixer on med low for 4-5 minutes or until dough forms a shaggy ball. Add salt to top and allow to sit for 15min. Mix yeast and 30g warm water an let sit for 15min. Mix yeast Into dough on low for 4-5 mins or until a ball forms. Cover and allow to sit fir 30 min. Follow above instructions starting with the first strength building fold.
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CHAPTERS
0:00 Intro
0:15 Mixing the autolyse (flour and water)
1:37 Mixing the yeast into the dough
2:26 Strength building fold 1
2:58 Strength building fold 2
3:09 Shaping and proofing the baguettes
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7:06 Scoring and baking
9:14 Let's eat this thing
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