French Bread 10 Grain Recipes

FRENCH BREAD

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
• On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
• Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
• Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
• With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

10 GRAIN BREAD

Steps:

• Mix together the cereal and first amount of water in a saucepan and cook for about 10 minutes to soften the cereal.
• If you want you can set it aside to cool or mix together with cool water and ice cubes to cool it faster.
• Put all ingredients into a KitchenAid mixer. Mix together using the dough hook, once everything is mixed together knead for 2 minutes.
• Place dough in a greased bowl and let sit for 1 hour or until doubled in size. I have also rushed this recipe and let it sit for as little as 15 minutes.
• Punch down and divide into 4 equal pieces. I use a scale to ensure they are the same size. Shape dough and place into greased bread pans.
• Let rise for 1 hour or until double in size.
• Bake at 400 F for 15 minutes or until golden brown and the sound hollow when tapped on the bottom.
• Remove from pans and cool on wire racks.

FRENCH BREAD (10-GRAIN)

Steps:

• 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.

SEVEN GRAIN BREAD I

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer.
• Select the Medium Dark Crust setting, and press Start.