Heart-Healthy Pain Blanc
Discover the wholesome joy of baking with this 'Heart-Healthy Pain Blanc,' a modern twist on the classic French white bread. Made with a nourishing blend of whole wheat and all-purpose flours, this bread strikes the perfect balance between rustic flavor and soft texture. Sweetened naturally with a touch of honey and crafted with just a handful of pantry staples, it’s a heart-conscious choice that doesn’t compromise on taste. With its simple steps and minimal prep time, this recipe is perfect for seasoned bakers and novices alike. Bake up a golden-brown loaf that pairs beautifully with soups, salads, or your favorite spreads, and enjoy the satisfaction of homemade bread with a healthful edge. Keywords: whole wheat bread recipe, homemade French bread, healthy bread recipe, artisan loaf, easy bread baking.
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Ingredients
- 300 grams whole wheat flour
- 200 grams all-purpose flour
- 5 grams salt
- 7 grams active dry yeast
- 350 milliliters warm water
- 15 grams honey
Directions
Step 1
1. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Mix well to ensure even distribution of the salt.
Step 2
2. In a separate small bowl, dissolve the active dry yeast in the warm water. Add the honey to the mixture and stir until completely combined. Let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast has activated.
Step 3
3. Create a well in the center of the flour mixture and pour in the yeast mixture. Stir with a wooden spoon until a rough dough forms.
Step 4
4. Transfer the dough to a lightly floured surface and knead by hand for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment on medium speed for about 7 minutes.
Step 5
5. Shape the kneaded dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free area for about 1 to 2 hours, or until it has doubled in size.
Step 6
6. Once risen, punch down the dough to release the trapped air. Turn it out onto a lightly floured surface and shape it into a round or oval loaf.
Step 7
7. Place the shaped loaf onto a parchment-lined baking sheet. Cover it again with a damp cloth and let it rest for a final proof of about 40 minutes.
Step 8
8. Preheat your oven to 220°C (428°F) during the last 20 minutes of the proofing time.
Step 9
9. Make 3 slashes on the top of the loaf with a sharp knife or baker's lame to allow the steam to escape while baking.
Step 10
10. Bake in the preheated oven for 25 to 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 11
11. Remove the bread from the oven and cool on a wire rack. Let it cool completely before slicing.
Nutrition Facts
| Serving size | 882 grams (882.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1812 |
| Total Fat 7.80g | 10% |
| Saturated Fat 1.30g | 7% |
| Cholesterol 0mg | 0% |
| Sodium 1990mg | 87% |
| Total Carbohydrate 385.20g | 140% |
| Dietary Fiber 43.30g | 155% |
| Total Sugars 14.20g | |
| Protein 63.40g | 127% |
| Vitamin D 0IU | 0% |
| Calcium 132mg | 10% |
| Iron 21mg | 118% |
| Potassium 1578mg | 34% |
Source of Calories