whole wheat baguette
Okay, this isn't exactly a whole wheat sweet. More like a whole wheat savory! But this is such a lovely, basic recipe to keep on hand that it's worth making an exception. Few things are more magical than the transformation of four simple ingredients into something so beautiful and delicious. Flour, salt, yeast and water... into the oven and, poof! Magic. Why not add some more magic to the mix with some whole wheat flour? The result is a baguette with a greater depth of flavor, lovely caramel color and a fantastic rustic appearance created by the flakes of bran.
This recipe uses a blend of whole wheat and plain flours in order to create the lovely network of gluten strands that you see in baguettes made with plain flour. As wonderful as whole wheat can be, it has a bit of trouble forming the gluten strands. You can try this 50/50 blend of flours and then adjust the recipe to include more whole wheat flour to suit your personal taste and results.
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- This recipe is available in metric and imperial.
Set out ingredients. Warm water to approximately 90° F32° C, or moderately warm to the touch, and dissolve yeast in the water.
Add flours and salt.
Mix on low speed for three minutes and on medium for two. If kneading by hand, knead for approximately ten minutes on a lightly-floured surface.
Let dough rest, covered, for approximately one hour, or until doubled in size. It is also possible to refrigerate overnight and bake the following day. If that is the case, return dough to room temperature and let rise for an hour before shaping.
Once the dough has risen, turn out onto lightly-floured surface and shape dough into a flattened oval.
Fold bottom third of dough over the middle, and press into dough. Then fold top third of dough to the bottom and pinch to seal. Roll dough out until the crease is sealed and baguette has reached the desired length.
Dust baguette with flour and cover with tea towel. Let sit for one hour, or until baguette has risen. Once nearing the end of the rising time, heat oven to 220° C425° F.
Using a pastry brush, brush water along the top of the baguette. Using a very sharp knife, make three shallow slices along the length of the dough.
Bake for 25 minutes, or until the baguette has a crispy crust and a deep, golden brown color.