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Whole Wheat French Bread

The first time I made this recipe my husband asked it if was homemade or store-bought. When he reached for a second piece, I knew I had a winning recipe. —Roseann Loker, Colon, Michigan
  • Total Time
    Prep: 25 min. + rising Bake: 35 min.
  • Makes
    2 loaves


  • 5 to 5-1/4 cups all-purpose flour
  • 2 cups stone-ground whole wheat flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 2-1/2 cups water
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 tablespoon butter
  • Yellow cornmeal
  • 1 large egg white
  • 1 tablespoon water


  • Combine the flours. In a large bowl, combine 3 cups flour mixture and the yeast. Set aside. Heat water, sugar, salt and butter to 115°-120°. Add to flour and yeast. Beat on low speed for 30 seconds; increase speed to medium and beat 3 minutes longer. Stir in enough remaining flour to make a soft dough.
  • Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and allow to rise in a warm place until doubled, about 1 hour.
  • Punch dough down; divide in half and let rest 10 minutes. Roll each half into a 15x12-in. rectangle. Roll up jelly-roll style, starting with the long side. Pinch seal and turn ends under to form a smooth loaf. Sprinkle 2 baking sheets with cornmeal and place each loaf, seam side down, on a greased baking sheet. Make slashes every 2-1/2 in. in the top of each loaf. Cover and let rise until doubled, about 1 hour.
  • Beat egg white and water; brush some over loaves. Refrigerate remaining mixture. Bake at 375° for 20 minutes. Brush again with egg white mixture and bake 15-20 minutes longer or until golden brown. Remove pans to wire racks to cool.
Nutrition Facts
1 slice: 102 calories, 1g fat (0 saturated fat), 1mg cholesterol, 227mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 3g protein.
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  • Fizzy
    Oct 22, 2020

    Why is this recipe called whole wheat baguette when it is mostly white flour? Very misleading clickbait. Disappointed in this site

  • quiltpinky1
    May 13, 2020

    Absolutely wonderful recipe!! A "quarantine favorite! Made a couple of changes..used 2 cups whole wheat and 4 cups unbleached mixed together, then added liquid ingredients all at once and added 1 large egg.. Turned out perfect..will make on a steady basis..

  • Tracy
    May 7, 2020

    OK. Covid 19. My husband decided to make bread - with this recipe. It was beautiful and delicious. Since it was his first time baking bread, I don't think you can go wrong. I'm keeping the recipe. (I'm in charge of the kitchen!)

  • MDGBaker8490
    Feb 23, 2015

    Have made this recipe several times with great success! I tweaked it ever so slightly though. I used 2 cups oat flour, 3 1/2 cups bread flour, and 2 cups of whole wheat. I also added another TBSP of raw turbinado sugar, as well as 1 TBSP vital wheat gluten! The oat flour makes it so light, and adds a "nutty flavor, that almost takes on a honey flavor"

  • jasminezulkarnain
    Jan 26, 2014

    I've tried for the first time, and I think I messed up with the flour mix. But anyhow, it came out good. I might need to make another one soon, to see how'd work in right composition. Many thanks!

  • kclarke123
    Sep 4, 2013

    I am sure that I will make this again....did not get to finish....  

  • kclarke123
    Sep 4, 2013

    Well I have this in the oven right now and the smell is wonderful.....first time that I have ever made my own French bread...I know that it is going to taste wonderful....did not have and stone ground wheat but had some white wheat flour so I mixed what I had with the white flour(unbleached)....I ended up not using as much flour as it called for by probably 1 1/2 cups but it seems to be rising just fine and I kneaded it as much as possible with as much flour as I could without it being too hard....I will let you know how it tastes....I am sure that I will

  • julieskitchen
    Jun 29, 2013

    OH! I also added vital wheat gluten to the dry ingredients.

  • julieskitchen
    Jun 29, 2013

    This has been the best wheat bread recipe I've made!!! Not only was it light, it looked perfect! I used 1/2 whole wheat flour and 1/2 white. Simply added the ingredients to my bread machine and after rising, I rolled it as per the recipe. I'm making it, again, right now. Thanks!!!

  • rec-chef
    Mar 2, 2012

    I halved this recipe, I didn't want to go to the store soooo, I went to TOH lol this bread is wonderful! Loved it. I used half flour and half whole wheat white flour. Great bread! Thank you