10 Grain French Bread

This bread recipe was a prize winner at the 2005 Oregon State Fair. This recipe was not tested by Bob’s Red Mill. High Fiber, Lactose Free, Low Cal, Low Fat, Low Sugar.

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Votes: 17
Rating: 3.12
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Servings 30people
Submitted By Marie Patten
This bread recipe was a prize winner at the 2005 Oregon State Fair. This recipe was not tested by Bob's Red Mill. High Fiber, Lactose Free, Low Cal, Low Fat, Low Sugar.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 17
Rating: 3.12
You:
Rate this recipe!
Servings 30people
Submitted By Marie Patten
This bread recipe was a prize winner at the 2005 Oregon State Fair. This recipe was not tested by Bob's Red Mill. High Fiber, Lactose Free, Low Cal, Low Fat, Low Sugar.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In large mixer bowl, dissolve yeast in warm water (105° - 115°F). Stir in sugar, salt, oil and three cups of flour. Beat vigorously two to three minutes, scraping sides of bowls occasionally. Add remaining flours and 1/3 cup 10 grain cereal to make a stiff dough. Adjust water or flour until desired consistency if necessary. Allow dough to rest 10 minutes and stir down. Repeat resting and stirring down four more times.
  2. Meanwhile, grease two large baking sheets or line with parchment paper and set aside. Turn dough out onto floured surface; knead only enough to coat with flour (two or three times) so it can be handled. Divide in half, roll each into a 12 x 9-inch rectangle and roll up each from the long side like a jellyroll. Pinch seams to seal. Baste each loaf with beaten egg and coat with the two cups 10 grain cereal and sunflower seed mixture. (Cereal can be placed on wax paper or in an oblong baking dish for ease in coating. There may be cereal left over.)
  3. Place loaves on baking sheets. With a very sharp knife, make three diagonal cuts on the top of each loaf. Cover and let rise at room temperature until nearly doubled in size (about 30 - 45 minutes). Preheat oven to 375°F. Bake 25 - 30 minutes or until nicely browned. Remove from baking sheet and cool on racks.



    Makes 2 loaves (15 slices each).
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Recipe Comments

2 thoughts on “10 Grain French Bread

  1. Patrick

    This recipe does not result in a traditional French baguette; results were yeasty tasting. The crust was not crusty, but soft. Not something I would make a second time.

    Reply
  2. Pia Cummins

    I usually presoak the 10-grain mix in boiling hot water, add the sweetner and salt to it. Once it is cooled to where you can stick your finger in it without pain, I add 1 teaspoon yeast per cup of flour I intend to use (I use 1/2 cup of 10 grain cereal per 2 cups of flour). Once this mixture is nice and bubbly, I continue with the recipe.

    Reply

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