Whole Wheat Baguettes make the perfect bread for dipping in fondue, or sandwiches. Ideal with soups and glorious when accompanying salads. The crispy crust is a delight.
Whole Wheat Baguettes

Whole Wheat Baguettes
Prep time
Cook time
Total time
Recipe type: Baked Goods
Cuisine: French
Serves: 16
  • 1 package active dry yeast
  • 2 Tablespoons light or dark brown sugar
  • 1 pinch ground ginger
  • 1 1/4 Cups warm water (105 to 115 degrees F.)
  • 1 1/2 teaspoons salt
  • 1 1/2 Cups bread flour
  • 1 1/2 Cups whole wheat flour
  • cornmeal for dusting baking sheet
  1. In large bowl, dissolve yeast, brown sugar, and ginger in warm water.
  2. Let stand 5 minutes until yeast foams. Add salt and bread flour; beat well. Stir in whole wheat flour to make a stiff dough.
  3. Turn out onto lightly floured board and kneed 10 minutes or until dough is springy, smooth and satiny.
  4. Wash bowl, grease it, and add dough to bowl; turn over to grease top. Let rise in a warm place until doubled in bulk, about 1 hour.
  5. Lightly oil or grease a 14 x 17-inch baking sheet and sprinkle with cornmeal; set aside.
  6. Punch down the dough.
  7. Divide in half and, on a lightly floured surface; shape into long loaves, rolling each piece first into a 5 x 12-inch rectangle, then rolling each up along the long side to make a long, narrow loaf. Pinch ends to seal.
  8. Place loaves, seam side down, on prepared baking sheet.
  9. Make 4 to 5 slashes, diagonally across each loaf with sharp knife or razor blade.
  10. Let rise until doubled, about 45 minutes.
  11. Brush each loaf with water and sprinkle with whole wheat flour.
  12. Bake in a preheated 400 degrees F. oven for 15 to 20 minutes, until loaves are browned and crisp; remove to a wire rack to cool completely.
  13. Makes 2 loaves; serve 16.

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