French Whole Wheat Bread

The French like 100 percent whole wheat breads, too, but their version looks a lot different than American loaves. I like to call this loaf, known as pain complet, a torpedo, since it is elongated and pointed at the ends, dense and crusty. It is made just like a classic baguette, but with a richer dough, and ends up with a moist, tight crumb. This loaf is a favorite with French bakers, who sometimes add nuts, raisins, currants, or chopped dried apricots (my favorite) to make a good f