Rustic French Bread with Whole Wheat Flour

1. 1

   Mix for 7-8 minutes in a bread maker.

2. 2

   Rest for 1st rising at 30C until the dough doubles in size.

3. 3

   Punch down lightly and roll out the dough again, rest for 30 minutes.

4. 4

   Place the dough into a bowl, sealed side down, rest for 2nd rising about 15-20 minutes at 36C.

5. 5

   Transfer to a baking sheet, make a cross cut on the top.

6. 6

   Prepare a baking sheet and oven-proof bowl, and preheat the oven to 250C.

7. 7

   Line a baking sheet with parchment paper, and place the dough covered with the bowl on top.

8. 8

   Bake for 10 minutes at 230C, then reduce to 210C to bake another 15 minutes.

9. 9

   After baking, remove from the oven and leave to sit for10 minutes, then take off the bowl.

10. 10

    It's done.

* Per serving · 4 servings · Values may vary.

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