Best 3 100 Whole Wheat Baguette Recipes

EASY 100% WHOLE WHEAT BREAD

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

BAGUETTES (WHOLE WHEAT)

Steps:

• Dissolve yeast and sugar in warm water in a large bowl, let stand 5 minutes.
• Add 3 1/2 cups of the bread flour, wheat flour, semolina and salt to yeast mixture; stir with a whisk until well blended.
• Turn the dough out onto a lightly floured surface.
• Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour 1 tablespoon at a time, to prevent douogh from sticking to hands dough will feel tacky.
• Place dough in a large bowl coated with cooking spray, turning to coat top.
• Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
• (Test by pressing gently into dough. If indentation remains, the dough has risen enough.) Punch dough down, cover and let rest 5 minutes.
• Divide into thirds.
• Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 16-inch rope on a floured surface.
• Place ropes on a large baking sheet sprinkled with cornmeal.
• Cover and let rise 40 minutes or until ropes are doubled in size.
• Uncover dough.
• Cut 3 slits in top of each rope.
• Preheat oven to 425°F.
• Throw water onto floor of oven (avoiding heating element).
• Place baking sheet in oven.
• Quickly close oven door.
• Bate at 425°F for 30 minutes or until loaves are golden brown and sound hollow when tapped.
• Remove from pan, and cool on wire racks.
• Cut each loaf into 12 slices.

NOT-QUITE-WHOLE-GRAIN BAGUETTES

Steps:

• Combine the dry ingredients in the bowl of a food processor. With the machine running, add water until a ball forms, about 30 seconds. (Start with 1 1/2 cups water; you may need a little more or less.) Then process for an additional 30 to 45 seconds. Put the dough ball in a bowl, cover with plastic wrap and let sit until risen, 2 to 3 hours.
• Cut the dough into 3 pieces, and using an absolute minimum of flour to prevent sticking, form each into a rough log. (You can make one large boule, or a ciabatta-shaped loaf or whatever else you like.) Cover with a towel and let sit about 20 minutes. Then shape into long baguettes; support their shape by letting them rise in baguette pans or a lightly floured piece of canvas. Set the oven to 465. (If you have a pizza stone, leave it in there.)
• The loaves will be ready to bake in 30 minutes or so. Slide in on a peel or in baguette pans. Slash or cut the top of the loaf. Bake, lowering heat if necessary to prevent browning, until the loaves read 210 internally (not more), 20 to 30 minutes. Cool on a rack.