Three-Grain French Bread

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Yogurt and orange juice add a bit of sourdough texture and flavor to this easy and delicious loaf.

Difficulty: Medium

Hands-on: 30 minutesTotal: 3 hours 50 minutes

Serves: 16

Ingredients

  • ¾ cup warm water
  • 2 packages (¼ oz.) active dry yeast
  • 1 Tbsp. sugar
  • ¼ cup orange juice
  • 1 cup plain low-fat yogurt
  • 2 Tbsp. lemon juice
  • 1 egg
  • ⅓ cup oat bran
  • ½ tsp. salt
  • 1½ cups whole-wheat flour
  • 3 cups bread flour
  • 1 Tbsp. cornmeal

Directions

  • In large bowl, combine water, yeast, and sugar; stir and let stand for 10 minutes. Add orange juice, yogurt, lemon juice, and egg and beat for 1 minute. Add oat bran, salt, whole-wheat flour, and 1 cup bread flour and beat. Cover for 1 hour.
  • Gradually add enough remaining bread flour to form a firm dough. Turn onto floured surface and knead for 10 minutes until smooth and elastic. Place in greased bowl, turning to grease top. Cover and let rise for 1 hour.
  • Punch down dough and let rest for 10 minutes. With nonstick cooking spray, spray two 14" × 4" rectangles on a cookie sheet and sprinkle with cornmeal. Divide dough in half and roll each half to a 14" × 6" rectangle. Roll up tightly, starting at longer side. Pinch edges and ends to seal and place, seam side-down, onto prepared cookie sheet.
  • Cover and let rise for 30 minutes, or until doubled. Preheat oven to 375°F. Slash bread in shallow cuts several times, cutting across the loaves, using a sharp knife. Bake for 30–40 minutes or until loaves are golden brown and sound hollow when tapped with fingers. Let cool on wire rack.

Recipe Information

Serves: 16

Ingredients

  • ¾ cup warm water
  • 2 packages (¼ oz.) active dry yeast
  • 1 Tbsp. sugar
  • ¼ cup orange juice
  • 1 cup plain low-fat yogurt
  • 2 Tbsp. lemon juice
  • 1 egg
  • ⅓ cup oat bran
  • ½ tsp. salt
  • 1½ cups whole-wheat flour
  • 3 cups bread flour
  • 1 Tbsp. cornmeal

Directions

  • In large bowl, combine water, yeast, and sugar; stir and let stand for 10 minutes. Add orange juice, yogurt, lemon juice, and egg and beat for 1 minute. Add oat bran, salt, whole-wheat flour, and 1 cup bread flour and beat. Cover for 1 hour.
  • Gradually add enough remaining bread flour to form a firm dough. Turn onto floured surface and knead for 10 minutes until smooth and elastic. Place in greased bowl, turning to grease top. Cover and let rise for 1 hour.
  • Punch down dough and let rest for 10 minutes. With nonstick cooking spray, spray two 14" × 4" rectangles on a cookie sheet and sprinkle with cornmeal. Divide dough in half and roll each half to a 14" × 6" rectangle. Roll up tightly, starting at longer side. Pinch edges and ends to seal and place, seam side-down, onto prepared cookie sheet.
  • Cover and let rise for 30 minutes, or until doubled. Preheat oven to 375°F. Slash bread in shallow cuts several times, cutting across the loaves, using a sharp knife. Bake for 30–40 minutes or until loaves are golden brown and sound hollow when tapped with fingers. Let cool on wire rack.

Nutrition Information

Nutrition Information
Amount per serving
Calories150
Total Fat1g
Saturated Fat0g
Cholesterol15mg
Sodium90mg
Total Carbohydrate29g
Dietary Fiber2g
Sugars2g
Protein6g