Have you tried my popular bread machine recipe, "Bread Machine French Bread"? It may not be authentic French bread, but it's an easy and delicious recipe for beginners that usually turns out great.

Recently, one of my readers requested a whole wheat version. It's not quite as "fool-proof" because whole wheat has a different personality and needs a little extra care. When you try this recipe keep these tips in mind.

A Few Handy Tips for Baking with Whole Wheat Flour

1. White vs. Red. White whole wheat comes from a lighter, milder wheat variety. It’s 100% whole grain but has a softer flavor (good for kids and picky eaters) and gentler color than the more common “red” whole wheat. King Arthur calls their version Golden Whole Wheat. If you can’t find it locally, check online.
2. Whole wheat is thirsty. If the dough looks stiff, don’t be shy about adding a little more water to keep it supple.
3. Give it a rest. A short rest before kneading lets the bran fully hydrate, which improves structure and texture. This rest (similar to an autolyse with sourdough) is built into the recipe.
4. Proofing goes faster. Whole wheat dough proofs more quickly than 100% white flour dough. Keep an eye on it so it doesn’t overproof and collapse. The cooler you keep the dough—around 70–72˚F (21–22˚C)—the longer it will take to rise, and the better the flavor.
5. Lighten the loaf. A blend of whole wheat and white flour gives you a softer crumb and a milder flavor.
6. Store it well. Keep whole wheat flour in the fridge or freezer to prevent the natural oils from going rancid.

Make this 50/50 Whole Wheat French Bread recipe with your bread machine for a balanced loaf that’s soft on the inside, crispy on outside, and higher in fiber than all-white French bread.

Click here for the recipe

May your next loaf be deliciously wheaty,

Paula