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.
- 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
- In large bowl, dissolve yeast, brown sugar, and ginger in warm water.
- Let stand 5 minutes until yeast foams. Add salt and bread flour; beat well. Stir in whole wheat flour to make a stiff dough.
- Turn out onto lightly floured board and kneed 10 minutes or until dough is springy, smooth and satiny.
- 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.
- Lightly oil or grease a 14 x 17-inch baking sheet and sprinkle with cornmeal; set aside.
- Punch down the dough.
- 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.
- Place loaves, seam side down, on prepared baking sheet.
- Make 4 to 5 slashes, diagonally across each loaf with sharp knife or razor blade.
- Let rise until doubled, about 45 minutes.
- Brush each loaf with water and sprinkle with whole wheat flour.
- 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.
- Makes 2 loaves; serve 16.
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