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Multigrain Whole Wheat Baguettes

Makes: 4 large, 8 medium, or 16 baby baguettes


I’m on a health kick when it comes to nutrition and decided to make a healthier version of baguettes. This one doesn’t disappoint. Of course same as my French Baguettes recipe it takes patience to ensure the dough rises properly. Watch French Baguettes video to get understanding of the foundational process of baguettes but use this recipe to make the multigrain whole wheat version.


You will require a clean spray bottle for water in this recipe.


Ingredients

4 tsp instant yeast

3 ¾ cups tap warm water

4 cups white flour

3 cups whole wheat flour

¼ cup flaxseed

¼ cup sunflower seeds

¼ cup pumpkin seeds

3 tsp kosher salt

Cooking spray

½ cup mixed seeds


For parmesan spice baguettes

¼ cup grated parmesan

1 ½ tsp Lawry’s garlic salt or 1 tsp salt and 1 tsp garlic powder

1 ½ tsp dried oregano

2 tbsp olive oil


Directions

  1. Place yeast and water into measuring cup and stir well

  2. In a large bowl add both flours, flaxseeds, sunflower seeds, pumpkin seeds and salt and mix with your hands so all the ingredients are well combined

  3. Make a well in the flour and pour in water yeast mixture

  4. Using your hands stir flour mixture into the water until all the flour has been absorbed

  5. Do NOT knead this dough, it should be sticky and lumpy

  6. Bring to the middle of bowl and cover with saran wrap and a tea towel

  7. Let rest and rise for ½ hour. You will do this four times in total. Be patient

  8. After ½ hour has passed, starting at one end of the bowl, lift up the dough and stretch and fold it back into the middle. Rotate the bowl and do this until you have stretched and folded all the dough. Cover with saran and tea towel for next ½ hour. Do this a total of three times

  9. Once the dough has rested and risen four times sprinkle your workspace with flour and place the dough onto to floured surface

  10. Sprinkle dough with a little flour and cut into as many pieces as you like, 4 large baguettes, 8 medium baguettes or 16 baby baguettes or a combination of all

  11. Dimple the dough (pressing using fingers to create dimples) into rectangles and cover with tea towel to rise for ½ hour

  12. In the meantime get oven ready by adding a pan of water in bottom rack and large baking sheet on middle rack

  13. Preheat oven to 500°F. This will give ample time for water to start to boil, make steam in the oven and baking sheets will become nice and hot

  14. Prepare two sheets of parchment paper where you will set the baguettes to rest before baking. I use a large cutting board or flip a baking sheet and use that. This will make it easy to slide the baguettes onto the hot baking sheet

  15. When dough is ready, spray some cooking spray on your hands and take one piece of dough and fold it into the middle. Then fold it again to the edge and using the palm of your hands seal the edges until all sealed

  16. Roll the dough until it is the length you want it and at each end roll it so you get the baguette points on each side

  17. Place dough logs on parchment paper and once done cover with tea towel for one hour

  18. If you want to make parmesan baguette stir all ingredients into a bowl and with your hands rub on to the top of the baguettes. The recipe should be enough for ½ the dough

  19. When ready to bake the bread, take baking sheet out of oven and slide one parchment loaves sheet onto hot sheet

  20. Before placing in oven spray the loaves with water – this makes the crust crunchy

  21. Sprinkle with some mixed seeds (as much as you like)

  22. After ten minutes of baking spray the loaves again with water and turn the baking sheet around and spray other side of loaves

  23. Bake until fully cooked, bread will be a dark golden brown (about 25 minutes in total)

  24. Take baguettes out of oven and cool on cooling rack

  25. Enjoy the crispy on the outside and soft on the inside bread

Freeze the extra when the bread has cooled down and take one out an hour before using it




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