Whole Wheat French Bread

This Family Favorite goes wonderfully with soup --and just about anything else. It's that good!

Original post (5/6/2010):
This bread is so delicious that I might make it as our regular bread if it took less time to make. But when I can take the time to make it, we sure enjoy it.

Whole Wheat French Bread
makes 1 medium loaf

2 1/4 c. hot water (but not scalding)
1 Tb. yeast
1/6 c. oil
1/4 c. honey
1/2 Tb. salt
4-5 c. whole wheat flour

Pour hot water into mixing bowl, add yeast and allow a few minutes to soften.
Add oil, honey, and salt.
Add flour gradually as you mix, until well kneaded and to proper consistency.
Cover with clean dishtowel and let rest 15 min.
Knead again for a few seconds.
Let rest 15 min.
Knead a few seconds, let rest 15 min.
Pour dough onto floured surface, knead until smooth.
With rolling pin, flatten into rectangle about 1/2 inch thick.
Roll up diagonally into very tight roll; taper ends.
Sprinkle cornmeal or sesame seeds (optional) onto greased baking sheet, and place dough on top.
Brush loaf with water or beaten egg (optional).
Sprinkle sesame seeds on top (optional).
With knife gently slash diagonally 6 times to make parallel and evenly spaced lines across top.
Let rise till double in size.
Bake at 450 degrees for 10 min., then lower temperature to 350 degrees for 35 min.
(Important note: You may need to place pan on lower oven shelf to avoid too-early browning--and/or cover with foil after first 10 min.)