French bread

Being in France, being a Francophile and a lover of food, I love French bread, although I don't like getting out of my jim jams to go and collect a crusty fresh baguette first thing in the morning.  I have stuck to my favourite English loaf varieties from my breadmaker.
Yesterday I thought I would investigate the French Bread setting on my machine.  Sadly I don't have the original recipe book that came with the machine so I have to depend on the trusty internet, and the good supply of info therein for my model of machine.

Hence:  version 1 (which is delicious but in loaf form is impossible to cut into sandwich slices) I will try it as dough only next and bake it as a baguette in my oven.

White flour/wholemeal flour. Make bread with a crispy crust and texture.
FRENCH:
'French@-'Bake@ (6h)
Yeast 1tsp
Strong white flour 400g (14oz)
Butter 15g (1/2 oz)
Salt 1tsp
Water 290ml.. 

Next one I haven't tried yet, but presumably will be the equivalent of Pain Rustique.

RUSTIC FRENCH:
Settings as above
Yeast 1tsp
Strong Wholemeal Flour 75g (3oz)
Rye Flour 50g (2oz)
Butter 15g (1/2 oz)
Salt 1tsp
Water 310ml
Copied from p18 of the Panasonic SD-255 Recipe Book.
(E&O excepted ! ! !)