There is nothing like fresh baked bread. French bread can be used for crostini, French bread pizza, or even just a snack. For this meal I served it with an herb garlic olive oil dipping sauce as a side for a hefty helping of creamy fettucine alfredo. It was definitely a satisfying meal!

As with all yeast breads, this one starts with activating the yeast, mixing and kneading the dough, and reaching the desired level of moisture for the bread type. For more detailed information on these steps, check out my yeast bread making 101 post!

For this bread, I went for a little less moisture so I added flour until it no longer stuck to the sides of the bowl. After rising for 1-1 1/2 hoursn the dough is ready to shape.

I cut the dough in half to make two baguettes. Flatten each piece slightly, roll, and pinch seams shut.

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Roll until about 16 inches long and place on baking sheet.

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Allow to rise about 30 more minutes and preheat the oven to 375 degrees toward the end of rising. Diagonal, almost parallel slashes should be made right before baking. This helps control the direction that the baguettes expand during baking. Slashes also help wheat breads rise in general as they don’t rise as easily as those made with white flours. It is more or less creating a controlled weak spot. Use a sharp knife and a quick motion to make the cuts.

Toss 2 or 3 ice cubes into the oven and place your bread in to bake for about 35 minutes. The steam helps to make the crust crunchy.

That’s it! Delicious, crusty, whole wheat French bread. Worth every minute of waiting. Enjoy!

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Whole Wheat French Bread

Ingredients

• 1 1/2 cups warm to the touch water
• 1 packet or 2 1/4 teaspoons active dry yeast
• 1 3/4 cups whole wheat flour
• 1 3/4 cups all purpose flour
• 1/4 cup olive oil
• 1 1/4 teaspoons salt

Directions

1. Dissolve yeast in warm water in bowl of stand mixer; allow to activate 3-5 minutes until foamy
2. Add flours; add remaining
3. Mix dough together; knead 5-7 minutes
4. If dough sticks to bowl, add a little water at a time until it no longer sticks but remains elastic; if too dry add water a little at a time until fully incorporated
5. Allow to rise in a warm spot 1- 1 1/2 hours covered with a damp cloth
6. Turn dough out onto lightly floured surface; cut into 2 equal pieces
7. Slightly flatten each piece, roll up, and pinch seams shut
8. Roll along countertop until each piece is about 16 inches long; set on lightly greased baking sheet or silicone baking mat
9. Allow to rise in a warm spot for 30 minutes covered with a damp cloth
10. Preheat oven to 375 degrees
11. Using a sharp knife, cut shallow slashes in the top of the loaves nearly parallel to allow for even expansion
12. Toss 2-3 ice cubes into oven to create steam; place loaves in oven
13. Bake 35 minutes until golden brown
14. Allow to cool slightly before cutting and enjoy!