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.
Yield: 4 small loaves
- 2½ cups whole wheat flour
- 1 Tbsp light brown sugar
- 1 package (2¼ tsp, ¼oz, 7g) RED STAR Platinum Superior Baking Yeast
- 1½ cups warm water (about 110-120°F)
- 1 cup all-purpose flour, plus more as needed
- 2 tsp salt
- 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.
- Recipe created by Girl Versus Dough.