EatSmarter exclusive recipe

French Country Breadwith Whole-Wheat Flour

French Country Bread - French Country Bread - Airy crumb with a slight tang under a crisp crust - just as it should be!
180 kcal
French Country Bread - Airy crumb with a slight tang under a crisp crust - just as it should be!

(0)

Difficulty:moderate
Preparation:40 min
Ready in:960 min
Low-sugar
Low-fat
high-fiber
lactose-free
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1 serving contains (Percentage of daily recommendation)
Calories180 kcal(9%)
Protein5 g(10%)
Fat1 g(1%)
Carbohydrates34 g(13%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER

Ingredients

For slices

33 ouncesPastry flour (plus more for dusting)
33 ouncesWhole-wheat flour
3 cubesfresh Yeast (about 42 grams)
Salt
3 teaspoonsMalt extract
3Vegetable oil (for bowl)

Kitchen Utensils

1 Baking sheet, 2 Bowls, 1 Measuring cups, 1 Teaspoon, 1 Hand mixer, 1 Parchment paper, 1 Kitchen towel, 1 Oven rack, 1 Plastic wrap, 1 Large knife, 1 Brush

Directions

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1 The day before serving, mix 150 grams (approximately 1/2 cup plus 1 tablespoon) total of combined flours, make a well in the center and crumble the yeast into well.
2 Pour 200 ml (approximately 3/4 cup) warm water into the well. Using the dough hook of a hand mixer, beat on low speed until mixture forms a dough, about 5 minutes. 
3 Turn out dough onto a floured work surface and knead by hand for an additional 5 minutes.
4 Form dough into a ball and place in a lightly oiled bowl.
5 Turn dough to coat with oil. Cover bowl with plastic wrap and let dough rise in a warm spot for about 1 hour.
6 Lightly knead the dough again. Cover and refrigerate for 12 hours.
7 Cut the dough into 8 equal pieces. Cover with a floured kitchen towel and let rise in a warm spot for about 40 minutes.
8 Mix remaining flour and 1 teaspoon salt in another bowl. Add the starter dough, malt extract and 200 ml (approximately 3/4 cup) warm water and knead for 5 minutes with the dough hook of hand mixer.
9 Turn out dough onto a floured surface and knead for 5 minutes by hand.
10 Place dough in lightly oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise in a warm spot until doubled in bulk, about 1 hour and 40 minutes.
11 Gently turn out dough onto floured surface. Cut dough into 2 equal pieces and gently shape into 2 round loaves.
12 Place each loaf on a large piece of parchment paper, cover with a kitchen towel and let rise in a warm spot until increased by half. Heat a baking sheet on the lowest rack of preheated oven at at 250°C (fan 220°C, gas: highest mark) for about 4 minutes.  Place loaves with parchment paper on hot baking sheet. Pour 100 ml (approximately 1/2 cup) water onto oven floor and close the door immediately. Bake for 15 minutes. Reduce temperature to 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) and bake for another 20-25 minutes. Remove from oven and cool completely on a cooling rack before serving.
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