Skip to main content
Report this ad

See also:

The Best of Winter Breads: French Sour Cream Wheat Bread

The Best of Winter Breads: French Sour Cream Wheat Bread
The Best of Winter Breads: French Sour Cream Wheat Bread
Chef Larry Edwards/Casa de Cuisine

When most people think of breads from France they automatically think French Bread (Pain Francais). Logical thought process considering it is one of the most popular breads in the world. When you live in France (or in my case go to school there), you still gorge yourself on French Bread but your mouth also enjoys the other great breads from this culinary capital, including this outstanding version of whole wheat bread, French Sour Cream Wheat Bread.

As you can tell from the picture, this bread not only has a wonderful texture but a very dark nutty crust. This is a perfect bread for any sandwich with a creamy base (crab salad on this bread is simply unbelievable). As someone who loves whole grain breads, this one is defintely one of my top favorites.

This is a very simple bread to make at home and perfect for your winter table!

Ingredients needed to make French Sour Cream Wheat Bread (makes 2 loaves):

  • 3 tsp. yeast
  • 1 tsp. honey
  • ½ cup warm water
  • ½ cup milk
  • 1 cup sour cream
  • 1 Tbs. sugar
  • 1 ½ tsp. salt
  • 1 Tbs. melted butter
  • 2 ½ cups flour
  • 2 cups wheat flour


  1. In a large bowl whisk together the yeast, honey and warm water. Set the bowl aside 5 minutes to proof (foam).
  2. Into the bowl whisk the milk, sour cream, sugar and butter until well combined.
  3. Stir in both flours to form a dough. Cover the bowl and let rise 2 hours.
  4. Place the dough on a floured surface and knead 5 minutes. Place the dough back into the bowl, cover and let rise 1 hour.
  5. Line the bottoms of two 9x5 loaf pans with parchment paper.
  6. Remove the dough to a floured surface and divide in half. Place each half in a prepared loaf pan and let rise 40 minutes.
  7. Pre-heat oven to 400.
  8. Place in oven and bake 35 minutes.
  9. Remove from oven and let cool in pan 10 minutes. Remove from pan to cool on a rack.

The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.

Report this ad