Whole Wheat French Bread
Making a sponge with flour, yeast, and water and letting it ferment before adding the rest of the ingredients will enhance this bread’s flavor, giving it a sourdough-like quality.
Serves: 8Hands-on: 30 minutesTotal: 4 hours 15 minutesDifficulty: Medium
- 1 package active dry yeast (2¼ tsp.)
- 1¼ cups warm water
- ¼ cup orange juice
- ½ cup sour cream
- 1 tsp. salt
- 1 Tbsp. brown sugar
- 1½ cups whole wheat flour
- 2½ cups all-purpose flour
- 1 tsp. butter
- For the sponge: in large bowl, combine yeast with warm water and let stand for 10 minutes. Add orange juice, sour cream, salt, and brown sugar along with the whole wheat flour and ½ cup all-purpose flour and beat well. Cover with a towel and let rise in warm place for 2 hours.
- Meanwhile, grease a large bowl with butter. After the sponge has rested for 2 hours, add enough remaining all-purpose flour to make a firm dough. Turn onto floured surface and knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover and let rise for 45 minutes.
- On a lightly floured surface, punch down dough and roll or pat into a 12" × 8" rectangle. Using your fingers and starting with 12" side, roll dough into a tight cylinder. Using a rolling pin, roll cylinder to a 14" long rectangle. Place on lightly floured baking sheet, cover, and let rise for 30 minutes.
- Preheat oven to 375°F. With a sharp knife, cut two diagonal slashes across the top of the loaf. Bake for 30 minutes or until bread sounds hollow when tapped with fingers. Cool completely on a wire rack.