French Bread (10-Grain)

Submitted by Belinda M.

"A healthy loaf of French Bread that tastes wonderful! I use my bread machine on dough setting to mix and knead the dough then shape, rise again and finish it in the oven."

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photo by CarrolJ

Ready In:: 3hrs 30mins
Ingredients:: 11
Yields:: 2 Loaves
Serves:: 2

ingredients

¹⁄₂ cup boiling water
¹⁄₄ cup bob's red mill 10-grain cereal
1 cup lukewarm water
1 tablespoon olive oil
2 tablespoons honey or 2 tablespoons brown sugar
1 ¹⁄₂ teaspoons salt
¹⁄₂ cup whole white-wheat flour
¹⁄₄ cup whole wheat flour
3 - 3 ¹⁄₂ cups bread flour
1 tablespoon vital wheat gluten (optional)
2 ¹⁄₂ teaspoons instant yeast

directions

Add 10- grain cereal to boiling water; set aside for 20 minutes or until lukewarm.
Pour the cooled cereal, water, olive oil, honey and salt into the bread machine pan.
Add 3 cups bread flour, the wheat flours, vital wheat gluten and yeast.
Start machine using the dough setting. If dough is too sticky add up to 1/2 cups more bread flour or add a little more water to dough if too dry. You want the dough to be just slightly sticky.
When machine has finished the dough cycle (mine is 1-1/2 hours), punch dough down and divide in half.
Place dough on lightly floured surface. Roll each half into a 12" x 15" rectangle.
Roll dough tightly, from longest side pressing seams and tapering ends and tucking under.
Place loaves on a greased baking sheet or in a french/baguette pan.
Cover and let rise in warm place, free from draft, about an hour, or until doubled in bulk.
With sharp knife, make 3-4 diagonal cuts on top of loaf.
Bake at 375 degrees for 30-35 minutes.
Remove to cooling rack and brush melted butter over tops of loaves.
Cool at least 1 hour before slicing.

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Reviews

Delicious! The loaves turned out picture perfect! I sprinkled some poppy seeds on the top, and next time I'll add some sesame seeds as well. Thanks for sharing this tasty recipe!

Hazeleyes
I just made a single regular size (1 1/2 lb), loaf. It turned out gorgeous. I was very surprised and pleased how quickly it rose to the correct height ready to bake considering the combination of grains. I will definitely keep this recipe to make again. Made for PAC Spring 2013.

CarrolJ