Whole Wheat Baguette

February 22, 2021  Online Recipe Guide Avatar

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.

Nutrition Information
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


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