Whole Wheat Baguettes Recipe
Description: Craving the rustic charm of homemade bread? Look no further! These whole wheat baguettes boast a crisp crust, thanks to the steam created in the oven. With this recipe, you can whip up three long, thin loaves that are perfect for sharing with family and friends.
Recipe Category: Yeast Breads π
Keywords: Breads, Low Cholesterol, Healthy, Weeknight, For Large Groups, Oven, < 4 Hours β²οΈ
Nutritional Information (per serving, based on 36 servings):
- Calories: 82.4
- Fat Content: 0.3g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 291.8mg
- Carbohydrate Content: 17.4g
- Fiber Content: 1.3g
- Sugar Content: 0.8g
- Protein Content: 2.6g
Ingredients:
- 1 packet dry yeast
- 2 tablespoons sugar
- 2 1/2 cups warm water
- 3 3/4 cups bread flour
- 2 cups whole wheat flour
- 1/2 cup semolina flour
- 1 1/2 teaspoons salt
- Cooking spray
- 1 tablespoon cornmeal (for sprinkling)
- Water (for creating steam)
Instructions:
| No. | Instructions | Time |
|---|---|---|
| 1. | In a large bowl, dissolve yeast and sugar in warm water. Let it stand for about 5 minutes. | Prep: 5min |
| 2. | Add 3 1/2 cups of bread flour, whole wheat flour, semolina, and salt to the yeast mixture. Stir until well blended. | |
| 3. | Turn the dough onto a lightly floured surface and knead until smooth and elastic (about 10 minutes). | Prep: 10min |
| 4. | Gradually add the remaining bread flour (1 tablespoon at a time) to prevent the dough from sticking to your hands. | |
| 5. | Coat a large bowl with cooking spray, place the dough in it, and turn to coat the top. | |
| 6. | Cover the bowl and let the dough rise in a warm place (around 85Β°F) for about 45 minutes or until doubled in size. | Rise: 45min |
| 7. | Test the dough by gently pressing into it. If an indentation remains, it’s ready. Punch the dough down and let it rest for 5 minutes, still covered. | |
| 8. | Divide the dough into thirds. | |
| 9. | Working with one portion at a time (keep the rest covered to prevent drying), roll each portion into a 16-inch rope on a floured surface. | |
| 10. | Place the ropes on a large baking sheet sprinkled with cornmeal. | |
| 11. | Cover the ropes and let them rise for about 40 minutes or until doubled in size. | Rise: 40min |
| 12. | Uncover the dough and cut three slits in the top of each rope. | |
| 13. | Preheat the oven to 425Β°F. | Preheat: |
| 14. | Create steam in the oven by throwing water onto the floor (avoiding the heating element). | |
| 15. | Place the baking sheet in the oven and quickly close the door. | |
| 16. | Bake at 425Β°F for 30 minutes or until the loaves are golden brown and sound hollow when tapped. | Bake: 30min |
| 17. | Remove the loaves from the pan and cool them on wire racks. | Cool: |
| 18. | Once cooled, cut each loaf into 12 slices and serve. |
Enjoy your freshly baked whole wheat baguettes! π₯πΎ
