Whole Wheat French Baguette


I love carbs. I know, new year, re-energized diets, maybe you’re cutting out carbs. But you can stay healthy and consume wholesome carbs that keep you full and satisfied. I’ve been integrating whole grains into recipes for just a short time. Some successfully some very unsuccessfully. I think you need to find the right balance. Yes, it will taste different, but not necessarily in a bad way. Aside from pasta, I love bread. French baguettes are basically heaven in bread form. When I saw this whole wheat version I was hesitant. So much so, that it took me a year to even give this recipe a try. I mean why make 3 loaves if they are going to taste terrible? But they do not taste terrible. Actually they are pretty fantastic. There is a denseness to them, yet they are still soft and fluffy. It’s a bit involved in the sense that it will take you a weekend to make them. I like the original posts suggestion of setting this up over the weekend. I did this as well, but not overnight, just throughout the day and one overnight. They turned out great. If you have time, and are wanting to try your hand at homemade bread, I think this would be a great option.


Whole Wheat French Baguette

Whole Wheat French Baguette


  1. To make the preferment, combine the flour, water, and yeast in a bowl. If it's overly dry and not coming together, add in more water 1 tsp at a time, until all of the ingredients are incorporated and no loose flour remains. Cover and let rest overnight at room temp.
  2. To make the dough, add the preferment in a bowl with water, orange juice, wheat flour, bread flour, salt and yeast. Knead the bread using your standing mixture with the hook attachment. Knead for about 5-7 minutes until the dough is smooth, Place the dough in a lightly greased bowl, cover, and let rise 3-4 hours, gently deflating and turning once per hour.
  3. Turn the dough onto a lightly floured work surface. Divide it into three pieces and form each into a rough oval. Cover with greased plastic wrap and let rise for 15 minutes. Line a baking sheet with a silpat mat or parchment paper.
  4. Working with one piece of dough at a time, fold the dough in half. lengthwise. Seal the edges with the heel of your hand. Flatten the dough then repeat the fold and seal motions. With the seam side down on the work surface, gently roll the dough into a log about 16 inches long. Place the logs on the lined baking sheet spacing them at least a few inches apart. Cover with greased plastic wrap and let rise for about 30 minutes. Drape gently with well greased plastic wrap, making sure it does not anchor to the edge of the pan and refrigerate overnight.
  5. Before baking, let the dough come to room temp for at least 90 minutes. Meanwhile, place a baking stone on the middle shelf in the oven, and preheat to 425 degrees F.
  6. When you are ready to bake remove the plastic wrap. Slash the loaves diagonally with a sharp knife. Brush lightly with the egg wash. Spray the loaves lightly with water. Place the baking sheet on the baking stone. Let bake 10 minutes, then reduce the oven temp to 400 degrees F. Bake 10 minutes more. The loaves should be golden brown and an instant read thermometer inserted into the center of the baguette registers 190 degrees F. Transfer to a wire rack and let cool slightly before serving.


Recipe from Everyday Annie.

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