whole wheat baguette
Basic, whole wheat baguette. Can be served as a side dish (see mushroom lasagna), or with jam for breakfast!
Adapted from epicurious.
- 1 1/2 teaspoon active dry yeast
- 1 1/2 teaspoon sugar
- 1 1/2 cups warm water (105°‐115° F)
- 2 cups unbleached all-purpose flour
- 2 cups whole wheat flour
- 2 1/2 teaspoons salt
In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes. With a wooden spoon stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough.
On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup flour to keep dough from sticking.
Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours.
Preheat oven to 400° F.
Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. Put loaf diagonally on a lightly greased large or 17- by 14-inch baking sheet and let rise, uncovered, about 30 minutes. (Baguette may be made up to this point 4 hours ahead and chilled.) Make 3 or 4 diagonal slashes on loaf with a sharp knife and lightly brush top with cool water.
Bake loaf in middle of oven 30 minutes, or until golden, and transfer to a rack to cool