Easy Whole Wheat French Bread Recipe - Pitchfork Foodie Farms (2024)

FAQs

Why is my whole wheat bread so hard? ›

The reason why whole wheat loaves end up so dense is because whole wheat flour has very little gluten as compared to white all-purpose flour. Gluten is important for giving the dough – and final loaves – structure. Without it, loaves tend to end up flat and dense.

Wheat bread has more of certain nutrients

Whole wheat flour features nutrients you won't find in refined white flours—unless they've been enriched to add those vitamins and minerals back in. You'll see higher levels of magnesium, selenium, and folate in whole wheat bread.

Whole Wheat Bread

The word "whole" is crucial here: It means that the bran, the germ, and the endosperm of the wheat kernel have all been left intact. The bread is made up entirely of wheat kernels (as opposed to being mixed with other grains). It is a healthier choice than wheat bread.

Water is what makes light, fluffy loaves, and in the case of whole wheat you need lots of water.” You also don't want to over-knead your whole wheat dough. That's because it contains flakes of bran which can actually cut the dough like knives.

The healthiest bread money can buy is 100% whole grain bread, but truthfully, any bread can be part of a healthy diet. “It comes down to just looking at how it fits into what you're eating on a regular basis and what you're eating at that meal or snack,” says Jill Weisenberger, a registered dietitian nutritionist.

Yes, it is generally safe to eat whole wheat bread (often referred to as brown bread) daily, as part of a balanced diet. Whole wheat bread is a good source of complex carbohydrates, fiber, vitamins, and minerals, and it can be a nutritious addition to your daily meals.

In one study, people on a lower-calorie diet that included whole grains, such as whole wheat bread, lost more belly fat than those who ate only refined grains, such as white bread and white rice. Whole grains provide more vitamins, minerals, and fiber than refined.

“Whole wheat bread is healthier than multigrain bread. Because 100 per cent whole wheat bread has the whole grain which has nutrients like B vitamins, iron, zinc, copper, manganese and magnesium intact in every slice,” Dr Patel said.

Unlike refined white bread, which can cause rapid spikes in blood sugar levels, whole grain, and whole wheat bread contain complex carbohydrates and fiber. These components slow down glucose absorption, leading to a more gradual and steady rise in blood sugar, making them a better choice for individuals with diabetes.

As the name suggests, a multigrain is made with multiple types of grains—but none of the grains included have to be whole grains. All of the grains in multigrain bread could have been stripped of the bran or the germ that gives whole grains their nutrients. And this is why whole grains are healthier than multigrains.

What is the No 1 bread in France? ›

Certainly, even for the French, the baguette comes out on top. The standard baguette is made with white wheat flour and leavened with yeast. But all sorts of variations exist, notably the so-called traditional baguette uses sourdough.

Baguette – a long, thin type of bread of French origin. The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt.

The baguette is one of France's most-loved loaves and is eaten throughout the day. Baguettes can be eaten as early as breakfast time—often toasted, buttered, and dunked in coffee. It's a source of carbohydrates and the fiber necessary to start the day off right! Fruit jam can also be added for an extra treat.

Whole Milk: To yield a soft bread, you need fat in the dough, so make sure some of the liquid is milk. Low-fat or nondairy milk works too, but whole milk produces phenomenal texture and I highly recommend it.

You're not kneading the dough enough. Kneading helps to develop the gluten in the dough, which is what gives it its structure and allows it to rise. If you don't knead the dough enough, it will be weak and won't rise well. You're not letting the dough rise long enough.