Three-Grain French Bread
Yogurt and orange juice add a bit of sourdough texture and flavor to this easy and delicious loaf.
Serves: 16Hands-on: 30 minutesTotal: 3 hours 50 minutesDifficulty: Medium
- 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
- 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.