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Whole Wheat Baguette

2

Raw honey is pure gold.

We decided to have a go at bread making because, really, why not? We didn’t have a bread maker or bread pans, but a little research revealed that neither was necessary for making good bread. We found a recipe for whole wheat baguette via Diary of a Locavore and picked up a few ingredients that we didn’t have at The Sunspot. [Yes, we do end up there almost every day.]

Ingredients

1 1/4 c. water

2 3/4 t. yeast

2 T. cane sugar

1 1/2 c. whole wheat flour

1 t. sea salt

cornmeal

Prep

Spray or grease a baking sheet and then sprinkle with cornmeal.

Combine water, yeast, and sugar in a large bowl and let it stand for 5 minutes.

Next, add the flour and salt to the bowl and stir until combined.

Things got a little wild at the “add flour” step.

Knead the dough for around 10 minutes, or until it is well combined and pliable. Just a heads up… your hands and arms will get a workout.

Shape the dough into a ball.

Spray or grease a bowl and place the ball of dough into it. Then set it in a warm place to rise. We allowed ours to rise for about an hour.

After it has risen to about twice its size, punch the dough down and then remove it from the bowl.

Remove the dough and use a rolling pin to shape it into a rectangle, about 5″ wide by 12″ long. Then roll it up from one side and shape the ends together. It should look something like a baguette at this point.

Situate the baguette on the baking sheet and make a few diagonal slashes across the loaf.

Brush the loaf with water and sprinkle it lightly with flour.

Then place it into the oven and bake for 10-15 minutes, or until golden brown. We had just enough time to make a couple of delicious juices while they baked.

Baguette success.

The bottom of the loaf had a perfect crispness. It had that semi-challenging-to-chew effect that baguettes are known for.

The inside of the loaf was more dense than a baguette made with white flour. But very moist and so flavorful.

I dare you to slather a slice of this with raw honey. It’s life changing. 

It may not come with Eiffel Tower views, but it’s still pretty darn good. And we had enough left to do another fun recipe the next day. Be on the lookout for Apple Pie Bruschetta. ;)

What do you think?

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2 Comments
  • Karen
    November 18, 2014

    Hi! I’m new to your blog and was scrolling through all the categories! I’m going to try a few of your recipes for Thanksgiving this year :)

    I would love to try this recipe this weekend, but did you mention a temperature to bake the loaf? I’d imagine it would be pretty high (like 400 F) but wasn’t sure.

    Thanks!!
    Karen

  • […] idea came to me because we had half of a baguette left after making this old recipe and a fridge full of fall apples. While Clark was at class, I went mad scientist with the […]