Monday, September 30, 2013

Chewy Moist Healthy French Bread.

Today has been a slow day, school, housework, and a little cooking.

I try to make bread more often than buying it because its cheaper and more delicious. I also love to know exactly what is in the things my children are eating. I have tried this amazing Amish White  Bread recipe a ton of times and my family usually eats a whole loaf in one evening. There is nothing especially healthy about this bread but it is home made.

Today I was trying to make a bread with a little more substance and a little healthier. So I found a basic french bread recipe and substituted one third of the flour with whole wheat and used avocado oil instead of cheap vegetable oil.

Here is the recipe:

2 cups warm water

1 tablespoon yeast1 tablespoon avocado oil1 tablespoon agave syrup2 teaspoons salt3 -5 1/2 cups bread flour
2 cups whole wheat flour

Dissolve yeast in warm water (110 degrees) and agave in large bowl; allow yeast to proof or foam (about 10 minutes).Add salt, oil, and 3 cups flour; beat for 2 minutes.Stir in 2 cups flour to make a stiff dough. (I always start with the whole wheat)Knead until smooth and elastic, about 10 minutes.5 Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.Punch down and divide in half.Shape dough into two long slender loaves.Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).10 Cover and let rise until doubled.11 Bake at 375 degrees for about 30 minutes.12 Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.

adapted from

here is what it turned out like, 

We waited as long as we could, and then slathered a little almond butter onto the warm slices and called it lunch. The crust turned out crunchy and chewy, and the inside was tender and soft, in fact thinking about it makes me want another slice. 

No comments: