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Whole Wheat Baguette

This recipe can help you introduce more wholegrains to your meal!

Whole Wheat Baguette

Whole Wheat Baguette

Yield

2 baguettes

Prep Time

0:25

Bake Time

25 minutes

Rise Time

30 to 40 minutes

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  • Yield

    2 baguettes

  • Prep Time

    0:25

  • Bake Time

    25 minutes

  • Rise Time

    30 to 40 minutes

Ingredients

  • 2-1/2 cups all-purpose flour
  • 2-1/4 cups whole wheat flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1-1/4 cups water
  • 1/2 cup milk
  • 2 tablespoons shortening OR butter
  • 2 tablespoons cornmeal (optional)

Directions

  1. Combine flours in a large mixing bowl. Reserve 1 cup; set aside. Add undissolved yeast, sugar and salt to flour in mixing bowl and mix well.
  2. Heat water, milk and shortening to 120°F to 130°F. Add warm liquids to dry mixture; mix well until well blended. Gradually add enough reserved flour to form a soft ball of dough. Turn dough onto floured surface.
  3. Knead (with reserved flour) for about 10 minutes or until dough is smooth and elastic. Cover; let rest 10 minutes.
  4. Divide dough in half. Roll each half to a 16 X 10-inch rectangle. Roll up lengthwise, as for a jelly roll. Grease baking sheets; sprinkle with cornmeal if desired. Place each loaf on baking sheets. Cover; let rise until double, about 30 to 40 minutes.
  5. Preheat oven to 400°F. Brush loaves with cold water. Slash top of loaves diagonally about 1/4-inch deep and 2 inches apart. Bake for 15 minutes. Brush again with cold water. Bake for 10 minutes more, or until golden brown. Cool on wire racks.
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Whole Wheat Baguette

  • Yield: 2 baguettes
  • Prep Time: 0:25
  • Bake Time: 25 minutes
  • Rise Time: 30 to 40 minutes

Ingredients

  • 2-1/2 cups all-purpose flour
  • 2-1/4 cups whole wheat flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1-1/4 cups water
  • 1/2 cup milk
  • 2 tablespoons shortening OR butter
  • 2 tablespoons cornmeal (optional)

Directions

  • Combine flours in a large mixing bowl. Reserve 1 cup; set aside. Add undissolved yeast, sugar and salt to flour in mixing bowl and mix well.
  • Heat water, milk and shortening to 120°F to 130°F. Add warm liquids to dry mixture; mix well until well blended. Gradually add enough reserved flour to form a soft ball of dough. Turn dough onto floured surface.
  • Knead (with reserved flour) for about 10 minutes or until dough is smooth and elastic. Cover; let rest 10 minutes.
  • Divide dough in half. Roll each half to a 16 X 10-inch rectangle. Roll up lengthwise, as for a jelly roll. Grease baking sheets; sprinkle with cornmeal if desired. Place each loaf on baking sheets. Cover; let rise until double, about 30 to 40 minutes.
  • Preheat oven to 400°F. Brush loaves with cold water. Slash top of loaves diagonally about 1/4-inch deep and 2 inches apart. Bake for 15 minutes. Brush again with cold water. Bake for 10 minutes more, or until golden brown. Cool on wire racks.