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French Bread (10-Grain)

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“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.”
3hrs 30mins
2 Loaves

Ingredients Nutrition


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

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