Whole Wheat French Bread

Whole Wheat French Bread

Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched

Directions:
Dissolve yeast in water, I add a pinch of sugar, and let rest about 5 minutes or until it begins to foam.
Stir in salt, oil and half of flour.
Gradually add remaining flour, mixing well.
Knead 8-10 minutes or until smooth and elastic.
Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double.
Punch down and divide into 1-4 pieces, depending on the size loaves desired.
Roll into an oblong shape and then roll up, starting on long side; pinch to seal, forming long thin loaves.
Place on greased cookie sheet.
Slash top of dough with knife 3-5 times diagonally down each loaf.
Brush with water and let raise till double again (about 1 hour).
Bake at 375F for 30 minutes.
Use within one day or double wrap and freeze.