Whole Wheat Baguette
Classic French Baguette made with whole wheat flour boosts fiber and flavor. A crispy crust adds the traditional finishing touch.
Makes 2 baguettes.
2-1/2 cups all-purpose flour
2-1/4 cups whole wheat flour
1 envelope Fleischmann’s RapidRise Yeast
2 teaspoons sugar
2 teaspoons salt
1-1/4 cups water
1/2 cup milk
2 tablespoons shortening OR butter
2 tablespoons cornmeal (optional)
Combine flours in a large mixing bowl. Reserve 1 cup; set aside. Add undissolved yeast, sugar and salt to flour in mixing bowl and mix well.
Heat water, milk and shortening to 120° F to 130° F. Add warm liquids to dry mixture; mix well until well blended. Gradually add enough reserved flour to form a soft ball of dough. Turn dough onto floured surface.
Knead (with reserved flour) for about 10 minutes or until dough is smooth and elastic. Cover; let rest 10 minutes.
Divide dough in half. Roll each half to a 16 X 10-inch rectangle. Roll up lengthwise, as for a jelly roll. Grease baking sheets; sprinkle with cornmeal if desired. Place each loaf on baking sheets. Slash top of loaves diagonally about 1/4-inch deep and 2 inches apart. Cover; let rise until double, about 30 to 40 minutes.
Preheat oven to 400° F. Brush loaves with cold water. Bake for 15 minutes. Brush again with cold water. Bake for 10 minutes more, or until golden brown. Cool on wire racks.
Serving Size: 2 slices (1/24 of recipe; 1.0 ounce)
Calories 100; Total fat 1.5 g; Saturated fat 0 g; Cholesterol 0 mg; Sodium 200 mg; Carbohydrates 19 g; Dietary Fiber 2 g (2 g per ounce); Sugars 1 g; Protein 3 g