Nutritional Info

Nutrition Facts

Serving Size 1 (53g)

Calories 146
Calories from Fat 18 (12%)
Amount Per Serving %DIV
Total Fat 2g 3%
Saturated Fat 1.1g 6%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 4.8mg 2%
Sodium 10.4mg 0%
Potassium 132.4mg 3%
Total Carbohydrate 27.7g 9%
Dietary Fiber 2.1g 8%
Sugars 1g
Protein 4.4g 9%

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Recipe Description
Bakery breads have skyrocketed in price, much more than the price of flour. Making your own is fun and easy, and saves a lot of money.
Prep time
2 hr 50 min
Cook time
35 min
Ready In
3 hr 25 min


Serves Tool

Serves To:USMetric
1 Package(pk)  active dry yeast
1 1/4 Cup(c)  warm water
1/4 Cup(c)  orange juice
1/2 Cup(c)  sour cream
1 Teaspoon(t)  salt
1 Tablespoon(T)  brown sugar
1 1/2 Cup(c)  whole wheat flour
2 Cup(c)  all purpose flour


In large bowl, combine yeast with warm water and let stand for 10 minutes. Add orange juice, sour cream, salt and brown sugar along with the whole wheat flour and 1/2 cup all purpose flour and beat well. Cover this with a towel and let rise in warm place for 2 hours. Then add enough remaining all purpose flour to make a firm dough. Turn onto floured surface and knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover and let rise for 45 minutes. Punch down dough and roll or pat into a 12 by 8 inch rectangle. Roll up tightly, starting with the 12 inch side. Roll on floured surface to a 14 inch long cylinder. Place on lightly floured cookie sheet, cover, and let rise for 30 minutes. Preheat oven to 375° F. Carefully cut a few slashes on the top of the loaf. Bake for 25 to 35 minutes, or until bread sounds hollow when tapped with fingers. Cool completely on a wire rack.

Additional notes

Kneading Dough :Kneading dough develops the gluten, or protein, in the flour so the bread has a good structure, with fine air holes and even texture. To knead, place the dough on a lightly floured surface. Fold the dough over on itself and push ioto it with the heel of your hand. Turn the dough !4turn and repeat until the dough is smooth and feels elastic.

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Whole Wheat French Bread
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