Healthy Homemade French Bread Recipe

Recipes

Jan 9

Written By Wellzie

Growing up in Hungary, bread was more than just a food—it’s part of our culture. Whether it was fresh, crusty loaves from the bakery or homemade slices warm from the oven, bread was always at the heart of a lot of our meals. I’ve always loved it—the comforting smell, the texture, and that perfect crunch when you take a bite.

As a health and fitness professional, I’ve become more mindful about the quality of the food I eat, and I’ve learned that it’s not about giving up the things I love but about finding balance. So, while I still enjoy a good piece of bread, I now seek healthier, more nourishing recipes that fit my lifestyle. That’s what excites me about creating and sharing recipes—being able to enjoy the foods I grew up with, while still feeling good about the choices I make for my body. Bread will always be a part of my life, but now it’s all about making it work for me in the healthiest way possible.

Here's a simple, healthy homemade French bread recipe that's light, flavorful, and made with whole ingredients. This recipe uses whole wheat flour for added fiber and nutrients, while still maintaining the delicious, soft texture of traditional French bread.

Ingredients:

1 cup warm water (about 110°F or 43°C)
2 teaspoons active dry yeast
1 teaspoon honey or maple syrup (to feed the yeast)
1 1/2 cups whole wheat flour
1 1/2 cups bread flour (you can also use all-purpose flour if preferred)
1 1/2 teaspoons salt
1 tablespoon olive oil (optional for a softer crust)
1 tablespoon cornmeal (for dusting)

Instructions:

Activate the Yeast:

In a small bowl, combine the warm water, yeast, and honey or maple syrup. Stir gently, then let it sit for about 5–10 minutes, or until the mixture becomes frothy and bubbly. If the mixture doesn't foam, your yeast might be expired or the water might be too hot or cold.

Prepare the Dough:

In a large mixing bowl, whisk together the whole wheat flour, bread flour, and salt.
Once the yeast mixture is activated, pour it into the flour mixture, then add the olive oil (if using). Stir until a sticky dough forms.

Knead the Dough:

Lightly flour your countertop or work surface. Turn the dough out onto the surface and begin kneading it by pressing it with the heels of your hands and folding it over itself. Knead for about 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.

First Rise:

Place the dough in a lightly oiled bowl, covering it with a damp towel or plastic wrap. Let it rise for about 1 to 1.5 hours, or until it has doubled in size. The dough should be slightly puffed and airy.

Shape the Dough:

Once the dough has risen, punch it down to release the air. Turn the dough out onto a lightly floured surface and gently shape it into a long loaf, typical of a French bread shape.
For a more authentic look, you can roll the dough into a tight log and pinch the seams to seal.

Second Rise:

Transfer the shaped dough onto a baking sheet dusted with cornmeal (this helps prevent sticking and gives a rustic finish). Cover with a towel and let it rise for another 30-45 minutes, or until the dough has puffed up again.

Preheat the Oven:

While the dough is rising, preheat your oven to 425°F (220°C). Place a shallow pan of water in the bottom of the oven to create steam. This helps the bread develop a nice, crispy crust.

Score the Bread:

Once the dough has finished its second rise, use a sharp knife or a bread lame to make 3–4 diagonal slashes across the top of the loaf. This will allow the bread to expand properly as it bakes.

Bake:

Place the loaf in the oven on the middle rack. Bake for 25–30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If you like an even crisper crust, you can bake the bread for an extra 5-10 minutes.

Cool and Serve:

Let the bread cool on a wire rack for at least 15 minutes before slicing. This will help the bread set and improve the texture.

Tips for Success:

Flour Variations: If you want the bread to have a lighter texture, you can replace half of the whole wheat flour with more bread flour or all-purpose flour.
Steam for a Crispier Crust: The pan of water helps create steam in the oven, which gives the bread its signature crisp and chewy crust. Don't skip this step for a traditional French bread experience!

Slicing: Make sure the bread has cooled a little before slicing to avoid it becoming too gummy.

When baking homemade French bread, you don't necessarily need a special pan like a loaf pan. Instead, you can bake it directly on a baking sheet or use a baking stone or Dutch oven for even better results. Here's a breakdown of options depending on the kind of crust and shape you want for your bread:

1. Baking Sheet (Standard Option)

What to use: A flat baking sheet or a rimmed baking tray.
How to do it: Place parchment paper on the sheet and dust it with a little flour or cornmeal to prevent sticking. This is the most basic option and will give your bread a more rustic shape.
Result: You’ll get a nice, slightly softer crust because the heat is not as concentrated as in a stone or Dutch oven, but it’s still delicious and classic French bread!

2. Baking Stone (For a Crispy Bottom)

What to use: A baking stone (also known as a pizza stone).
How to do it: Preheat the stone in the oven for at least 30 minutes before baking the bread. Place your shaped dough directly on the stone (you can dust it with cornmeal or flour first to prevent sticking). The stone will help distribute the heat evenly and give your bread a beautifully crisp crust.
Result: A perfectly golden and crispy crust, with a light and airy inside.

3. Dutch Oven (For a Bakery-Style Crust) - THIS IS WELLZIE FAVORITE -

What to use: A Dutch oven with a lid (cast iron or enameled).
How to do it: Preheat the Dutch oven with the lid on for about 30 minutes at 425°F (220°C). When the dough is ready, carefully transfer it into the hot Dutch oven (you can use parchment paper to make this easier), cover the pot, and bake. After 20 minutes, remove the lid to allow the bread to brown and develop a crispy crust.
Result: The Dutch oven traps steam from the dough, creating a crispy, golden, professional-looking crust. This method gives you a more rustic, bakery-style loaf.

4. Bread Pan or Pullman Pan (For a Uniform Shape)

What to use: A bread pan (also called a loaf pan) if you prefer a more uniform shape.
How to do it: Lightly grease the pan or line it with parchment paper, then place the shaped dough inside. Allow it to rise in the pan, and then bake as usual.
Result: This method will give you a more structured loaf, perfect for sandwiches or slicing evenly. The crust will be slightly softer compared to free-form loaves.

5. French Bread Pan (Specialized Pan)

What to use: A French bread pan (also called a baguette pan).
How to do it: Shape your dough into a baguette, then place it on the pan (which usually has ridges to create a nice shape and airflow). If using a pan like this, there’s no need to dust it with cornmeal, as the ridges will prevent sticking.
Result: This pan helps the dough keep its traditional baguette-like shape and gives you that long, rustic loaf with a thin, crisp crust.

Summary of Best Options:

Crisp crust and bakery-style result: Dutch oven or baking stone.
Simple and rustic: Baking sheet.
Uniform loaf: Bread pan.
Traditional baguette look: French bread pan.

Any of these options will yield a great loaf, but if you’re aiming for that extra crispy, artisan-style French bread with a slightly chewy interior, the Dutch oven or baking stone is your best bet.

Now! Here are some tips for shaping your dough and getting that perfect crust for your homemade French bread:

Shaping Tips for Perfect French Bread

Shaping your dough properly is key to achieving a great texture, both inside and out. The technique will affect how the bread rises and how the final loaf looks.

1. Shaping the Dough for a Free-Form Loaf (Classic French Bread)

After your dough has finished its first rise (doubled in size), gently deflate it by pressing it down lightly.
Roll the dough out: Use your hands to flatten the dough into a rectangle (about 12 inches by 8 inches).
Tight roll: Start from one edge and roll the dough tightly, pinching the seam at the end to seal it. This will create a nice tension across the surface of the dough, helping it rise evenly.
Shape it further: Once rolled, gently stretch the dough into a more elongated shape by using your hands, forming a classic French bread or baguette shape. Make sure the edges are tucked under and sealed at the bottom.

2. Shaping for a Baguette (French Bread Pan)

If you're using a French bread pan or want a baguette shape:

Divide the dough: After the first rise, divide the dough into 2 or 3 equal portions (depending on your pan size).
Roll out the dough: Roll each portion into a log that’s slightly longer than your pan. Taper the ends of the dough to give it that classic tapered baguette shape.
Place in the pan: Once shaped, place each portion into the pan. If you're not using a pan, place the loaves on a baking sheet lined with parchment paper, making sure they don’t touch each other.

3. Scoring the Dough (For the Perfect Crust)

Scoring is the art of making shallow cuts in the dough before baking. These cuts not only help the bread expand during baking (so it doesn't burst unpredictably) but also give the bread a beautiful, rustic look.

Use a sharp knife or bread lame: A lame is a special razor blade used for scoring bread, but a sharp serrated knife will work fine if you don’t have one.
Make shallow cuts: Score 3-5 diagonal slashes across the top of the loaf, about 1/4 inch deep. Be gentle—cutting too deep can cause the loaf to lose its structure during baking.
Spacing: If you’re baking multiple loaves, leave enough space between the cuts so that the bread can expand properly as it rises in the oven.

Tips for Getting the Perfect Crust

1. Steam for a Crispier Crust

Creating steam in the oven is one of the best tricks for getting that desirable crusty exterior. French bread has a delicate, crisp crust that comes from the moisture in the oven.

Preheat a shallow pan: Place a shallow metal pan or baking dish on the bottom rack of your oven while it preheats. Just before you put your bread in, pour hot water (about 1 cup) into the pan to create steam.
Alternatively, use a Dutch oven: If using a Dutch oven, the moisture naturally trapped inside while the bread bakes will create steam, ensuring a perfect crust.
Steam during the first 20 minutes: Keep the steam in the oven for the first 20 minutes of baking. After that, remove the pan of water if you’re using one. The bread will develop a nice, golden-brown crust as it bakes.

2. Proper Oven Temperature

The ideal temperature for French bread is around 425°F (220°C), which is high enough to bake the bread quickly and form a beautiful crust while keeping the inside soft and airy.

Preheat thoroughly: Make sure your oven is fully preheated before you put the bread in. This helps the bread start baking immediately, leading to better rise and crust development.

3. Oven Position

Place your bread on the middle rack of your oven for even heat distribution. If you're using a baking stone, place the stone on the bottom rack of the oven so the heat can directly reach the bottom of the loaf for that crisp, bakery-like finish.

4. The "Hollow" Test for Doneness

One of the classic ways to know if your bread is done baking is to tap the bottom of the loaf. If it sounds hollow, it's ready to come out of the oven. This means the bread has fully cooked through, and the interior is light and airy.

If it doesn’t sound hollow, let it bake for another 5 minutes, then check again.
If you have a thermometer, bread is typically done when the internal temperature reaches around 190-200°F (88-93°C).

5. Cooling the Bread

Once your bread is out of the oven, let it cool on a wire rack for at least 15–20 minutes. This will help the bread set and prevent it from being too gummy when sliced. It also lets the steam inside the bread escape, ensuring the perfect texture.

Summary for Getting the Perfect French Bread Crust:

Shape your dough properly (either free-form or in a pan).
Score the top of the loaf with shallow cuts to allow expansion.
Create steam in the oven (pan of water or Dutch oven) for a crispy crust.
Bake at 425°F (220°C), using the middle or bottom rack.
Test for doneness by tapping the bottom (should sound hollow) or using a thermometer (190-200°F).
Cool on a wire rack to maintain the texture.

Enjoy!

You’ll love knowing this healthy french bread is made with wholesome ingredients and with these techniques, your homemade bread should come out with a wonderfully crispy, golden crust and a soft, airy interior.

Enjoy baking and eating! Let me know how it comes out 🙂