Imagine pulling a perfectly golden, crusty baguette out of your oven, filling your kitchen with the irresistible aroma of freshly baked bread that rivals any artisan bakery. These wholesome whole wheat baguettes aren't just a recipe—they're a culinary adventure that will elevate your home baking skills and impress everyone at your table. With just a few simple ingredients and some baking passion, you'll create authentic French-style bread that's both nutritious and absolutely delicious!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: French
Serves: 2 baguettes
Ingredients
- 3 cups whole wheat flour
- 1 tablespoon salt
- 1 packet active dry yeast
- 1 1/4 cups warm water
- 1 tablespoon sugar
Instructions
- In a large mixing bowl, combine the active dry yeast with warm water (around 110°F) and sugar. Let the mixture sit for 5-7 minutes until it becomes foamy and activated.
- In a separate large bowl, whisk together the whole wheat flour and salt to ensure even distribution of ingredients.
- Gradually pour the activated yeast mixture into the flour, stirring with a wooden spoon or spatula until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- After the first rise, punch down the dough to release air bubbles and divide it into two equal portions.
- Shape each portion into a long, thin baguette by gently rolling and stretching the dough on a clean surface. Taper the ends for an authentic baguette shape.
- Place the shaped baguettes on a baking sheet lined with parchment paper, cover, and let rise for another 30-45 minutes.
- Preheat the oven to 425°F (220°C). Place a shallow pan of water on the bottom rack to create steam, which helps develop a crispy crust.
- Just before baking, use a sharp knife or razor to make diagonal slashes across the top of each baguette, about 1/4 inch deep.
- Bake the baguettes for 22-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing to allow the interior to set properly.
Tips
- • Temperature is crucial: Ensure your water is precisely warm (around 110°F) to activate the yeast correctly without killing it. • Kneading matters: Take your time kneading the dough to develop those essential gluten strands that create the perfect texture. • Steam is your secret weapon: The water pan in the oven creates that coveted crispy, golden crust professional bakers love. • Patience pays off: Allow sufficient rising time for the dough to develop flavor and texture. • Slash with confidence: Those diagonal cuts aren't just decorative—they help the bread expand and create that classic baguette look. • Cooling is critical: Resist the temptation to cut into your baguettes immediately; letting them rest helps set the interior structure.Pro tip: For extra flavor, try brushing the baguettes with a light egg wash before baking for an even more golden, glossy finish!
Nutrition Facts
Calories: 239kcal
Carbohydrates: 49g
Protein: 9g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
