One-Hour Whole Wheat French Bread

This recipe is originally from The Food Nanny (she uses white flour). I love it because it is ready in under an hour, even with rising time. This bread might not have the most sophisticated flavor, but I have found that it is hard to go wrong with hot bread that can be started at 5PM for a 6PM dinner.

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• 1½ cups warm water
• 1½ tablespoons (2 packets) active dry yeast
• 2 teaspoons sugar, divided
• 2 ½ cups whole wheat flour
• 1/4 cup gluten flour (Bob's Mill or other)
• 2 teaspoons salt
• Melted butter, for brushing on loaves (optional)
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1. In a small bow, combine water, yeast, and sugar. Stir just to combine and cover with Let the mixture stand while you mix everything else.
2. Blend the flour and salt in a mixer with dough hook (or in a food processor). Gradually add water. You will probably need to add a half a cup or more of additional flour, but add slowly and watch for the dough to pull away from the sides of the bowl. Once it forms a ball that you can handle, stop adding flour. Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic.
3. Cut the dough in half and shape the halves into baguettes. Place in baguette pan (or just on a cookie sheet), cover with a dish towel, and let rise in a warm place about 30 minutes, or until doubled..
4. Meanwhile, preheat the oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create stream. Bake 15 minutes or until they have a hollow sound when tapped with a knife. If desired, brush the tops of the loaves with butter halfway through baking. For a softer crust, brush with butter when they have finished baking.