Whole Wheat French Bread-- Requires no kneading!

Kudos to Jo for posting so many recipes and keeping us in business as I slack off.  The good news is that I have an awesome recipe for you.  This comes from the Fargo Stake Cookbook and I have been wanting to make it for a long time.

Whole Wheat French Bread
makes two loaves

Yield: 2 loaves

1 package yeast
2 C warm water
2 T brown sugar or honey
1.5 t salt
2 T vegetable oil
4 to 4.5 C stone ground whole wheat flour
or
2 C whole wheat flour and 2.5 C all purpose flour

In a large bowl, soften yeast in warm water.  Add sugar, salt, and oil and stir well.  Add sifted flour and mix well with spoon.  (Dough will be soft and sticky.) Cover bowl.  Work through dough with spoon at ten minute intervals for five consecutive times.  Turn dough onto lightly floured surface and divide in half.  Shape into two balls.  Let rest ten minutes, covered with a towel.  Roll each ball into a 9x12 in rectangle, then roll firmly as for jelly roll, starting with the long side.  Seal edge.  Place rolls on well greased baking sheet which has been sprinkled with corn meal or sesame seeds (optional). Make six diagonal slashes across the top of each roll.  Brush with cold water and let rise until almost double in size.  Brush again with water.  Sprinkle with sesame seeds if desired.  Bake at 375 to 400 degrees for 35-40 minutes.  Brush with melted butter while warm.

I liked this bread.  I did it at 375 for 35 minutes and kind of wished I did the opposite, because it was a touch more brown than I wanted, but it was still good.  We had it as the base for mummy pizza and thought it was good for that.  I'm sure it would make a good side for lasagna or other pastas.