Are you looking for a delicious and nutritious recipe to make French bread 10 grain? You've come to the right place! This article will provide you with all the information you need to create a perfect loaf of French bread 10 grain that is sure to impress your friends and family. We'll cover everything from choosing the right ingredients to mastering the perfect kneading technique, so whether you're a novice baker or a seasoned pro, you'll find everything you need to know here.
Here are our top 4 tried and tested recipes!
FRENCH BREAD
A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.
Provided by Jenn Hall
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 30
Number Of Ingredients 7
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.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 19.5 g, Fat 0.3 g, Fiber 0.8 g, Protein 2.9 g, Sodium 119.4 mg, Sugar 0.1 g
10 GRAIN BREAD
This is a recipe that I modified from a co-worker's mom's white bread recipe. It made such soft bread I wanted to see if I could use the base as a multi-grain bread. Prep time doesn't include rise time.
Provided by tasb395
Categories Yeast Breads
Time 35m
Yield 4 loaves
Number Of Ingredients 12
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)
A healthy loaf of French Bread that tastes wonderful! I use my bread machine on dough setting to mix and knead the dough then shape, rise again and finish it in the oven.
Provided by Belinda M.
Categories Yeast Breads
Time 3h30m
Yield 2 Loaves, 2 serving(s)
Number Of Ingredients 11
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
A very good bread for your taste buds and your body.
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 8
Steps:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer.
- Select the Medium Dark Crust setting, and press Start.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 26.2 g, Cholesterol 0.2 mg, Fat 2 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 311.9 mg, Sugar 2.7 g
Tips:
- Ensure accurate measurements: Baking is a precise process, so using accurate measuring tools is essential. A kitchen scale is recommended for measuring ingredients, especially flour, to ensure the correct proportions.
- Activate the yeast properly: Before adding yeast to the dough, dissolve it in lukewarm water (105-115°F) with a pinch of sugar. Let it sit for 5-10 minutes until it becomes foamy. This activates the yeast and helps it work effectively in the dough.
- Knead the dough thoroughly: Kneading develops the gluten in the flour, giving the bread its structure and elasticity. Knead the dough for at least 5-7 minutes until it becomes smooth and elastic. You can knead by hand on a lightly floured surface or use a stand mixer fitted with a dough hook.
- Proof the dough properly: Proofing allows the dough to rise and develop its flavor. Cover the dough in a greased bowl, place it in a warm spot, and let it rise until it doubles in size. This usually takes about 1-2 hours, depending on the temperature and the type of yeast used.
- Shape the dough gently: Once the dough has risen, shape it into your desired shape. Be gentle with the dough and avoid degassing it too much. Handle it as little as possible to preserve the air bubbles that have formed during proofing.
- Score the bread before baking: Scoring the top of the bread with a sharp knife or lame helps the bread expand evenly during baking. It also gives the bread a nice crusty appearance.
- Bake the bread at the right temperature: The baking temperature and time will vary depending on the type of bread you are making. Generally, bake the bread at a high temperature (450-475°F) for the first 15-20 minutes to give it a crispy crust. Then, reduce the temperature (350-375°F) and continue baking until the bread is cooked through.
Conclusion:
French 10-Grain bread is a delicious and wholesome bread that can be enjoyed for breakfast, lunch, or dinner. With its blend of different grains, it offers a complex flavor and texture. By following the tips provided in this article, you can create a perfect loaf of French 10-Grain bread at home. Whether you are a seasoned baker or just starting out, this recipe is sure to become a favorite. So, grab your apron, gather your ingredients, and let's get baking!
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