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Whole Wheat French Bread

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“The original recipe used all white flour but we have found we prefer the half and half. It is a good bread to serve with soups and spaghetti. Preparation includes rise time.”
3hrs 30mins
2 loaves

Ingredients Nutrition


  1. Dissolve yeast in water, I add a pinch of sugar, and let rest about 5 minutes or until it begins to foam.
  2. Stir in salt, oil and half of flour.
  3. Gradually add remaining flour, mixing well.
  4. Knead 8-10 minutes or until smooth and elastic.
  5. Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double.
  6. Punch down and divide into 1-4 pieces, depending on the size loaves desired.
  7. Roll into an oblong shape and then roll up, starting on long side; pinch to seal, forming long thin loaves.
  8. Place on greased cookie sheet.
  9. Slash top of dough with knife 3-5 times diagonally down each loaf.
  10. Brush with water and let raise till double again (about 1 hour).
  11. Bake at 375°F for 30 minutes.
  12. Use within one day or double wrap and freeze.

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