Description
I have strong memories of French baguettes and Italian bread from holidays growing up. This recipe is simply my 100% Whole Wheat Bread, but made into 4 small baguettes instead of a loaf of sandwich bread. It's great toasted on it's own, or used for bruschetta
Time
Prep Time:
30 minutes
Rest Time:
2 hours
Cook Time:
15 minutes
Total Time:
2 hours
45 minutes
Cost
Total Cost:
Cost per Serving:
$0.65
Ingredients
Serving(s)
- 3 1/2 cup Whole wheat flour
- 2/3 cup Vital wheat gluten
- 1 1/4 tsp Salt
- 1 tbsp Dry yeast
- 1 1/2 cup Water
Instructions
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- Add your water to a glass, and microwave for 1 minute to warm it. Add yeast, salt, and warm water to a large mixing bowl, and mix. Let sit for 5 minutes to make sure the yeast is still alive
- In a separate bowl, whisk together whole wheat flour and vital wheat gluten. Add the flours into the wet bowl, and mix until well combined with a dough scraper. Cover with a cloth and let rest for 30 minutes
- 30 minutes later, turn the dough onto the table and knead for 10 minutes. When done, shape the dough into a tight ball, return dough to bowl (seam down), cover with a cloth, and let rise for 1-1.5 hours. It will have about doubled after the initial rest
- Divide the dough in 4 equal pieces (about 210 g), form each dough into a tight ball, cover, and let rest for 15 minutes
- Roll each piece into a tight baguette, pinching the seam shut. Transfer the loaves to a baking sheet, dust the tops with flour, and score with a bread lame. Cover and let rest for 1 hour
- Meanwhile, preheat your oven to 450F with the baking stone on the middle shelf, and a 9x13" pan on the bottom shelf for the water. You can bake on a cookie sheet instead, but the bottom won't be as crispy. The water pan is to steam the bread, making the crust crispier. This is optional as well
- Put the baguettes into the oven onto the stone (or on the cookie sheet), and fill the bottom tray with hot water. Bake for 15 minutes, or until the internal temperature is at least 205F, and the bottom sounds hollow when tapped. Transfer to a wire rack, and let cool for 10 minutes before slicing
Nutrition Facts
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Total Fat: 3.2g (4 %)
Saturated Fat: 0.5g (3 %)
Polyunsaturated Fat: 1.4g
Monounsaturated Fat: 0.4g
Cholesterol: 0mg (0 %)
Sodium: 784mg (34 %)
Total Carbohydrate: 79.3g (29 %)
Fiber: 12.0g (43 %)
Net Carbs: 67.3g
Total Sugar: 0.4g
Protein: 29.9g (60 %)
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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 74mg (6 %)
Iron: 4.88mg (27 %)
Magnesium: 152mg (36 %)
Potassium: 424mg (9 %)
Sources of Inspiration
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