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Wheat Baguettes

These baguettes are made with simple, wholesome ingredients like whole wheat flour and Red Star Platinum Yeast. They're a cinch to make, too -- perfect for a weekend baking project. Serve them sliced warm with a pat of butter or use them to make delicious homemade sub sandwiches.
Wheat Baguettes
Yield 4 small loaves

Ingredients

  • 2 1/2 cups whole wheat flour
  • 1 tablespoon light brown sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1 1/2 cups warm water (about 110-120°F)
  • 1 cup all-purpose flour (plus more as needed)
  • 2 teaspoons table salt

Instructions

  • In a large bowl or bowl of a stand mixer fitted with the paddle attachment, combine whole wheat flour, brown sugar and yeast. Add water; stir to combine. Add all-purpose flour and salt; stir to combine.
  • Knead dough on a well-floured surface about 10 minutes, adding more all-purpose flour as needed until dough is smooth and slightly sticky, but holds its shape. OR, if using a stand mixer, replace paddle attachment with dough hook; knead dough 5 minutes on medium speed, adding more all-purpose flour as needed until dough is smooth and slightly sticky, but holds its shape.
  • Shape dough into a ball and place in a lightly greased large bowl; turn to coat. Cover with plastic wrap and let rise in a warm place about 1 hour until doubled.
  • Punch down risen dough; divide into 4 equal pieces. Roll each piece carefully into a thin log, about 12 inches long. Repeat with remaining pieces of dough. Place loaves a few inches apart on a lightly greased baking sheet.
  • Use a sharp serrated knife to cut three ½-inch deep slashes on top of each loaf. Cover dough with a tea towel or plastic wrap sprayed with cooking spray. Let rise 30 minutes until nearly doubled in size.
  • Heat oven to 375°F. Bake loaves 30 minutes until golden brown. Transfer to a cooling rack to cool completely before slicing.

Notes