Baguettes (Whole Wheat)

Recipe by SharleneW
READY IN: 2hrs
YIELD: 3 loaves




  • Dissolve yeast and sugar in warm water in a large bowl, let stand 5 minutes.
  • Add 3 1/2 cups of the bread flour, wheat flour, semolina and salt to yeast mixture; stir with a whisk until well blended.
  • Turn the dough out onto a lightly floured surface.
  • Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour 1 tablespoon at a time, to prevent douogh from sticking to hands dough will feel tacky.
  • Place dough in a large bowl coated with cooking spray, turning to coat top.
  • Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
  • (Test by pressing gently into dough. If indentation remains, the dough has risen enough.) Punch dough down, cover and let rest 5 minutes.
  • Divide into thirds.
  • Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 16-inch rope on a floured surface.
  • Place ropes on a large baking sheet sprinkled with cornmeal.
  • Cover and let rise 40 minutes or until ropes are doubled in size.
  • Uncover dough.
  • Cut 3 slits in top of each rope.
  • Preheat oven to 425°F.
  • Throw water onto floor of oven (avoiding heating element).
  • Place baking sheet in oven.
  • Quickly close oven door.
  • Bate at 425°F for 30 minutes or until loaves are golden brown and sound hollow when tapped.
  • Remove from pan, and cool on wire racks.
  • Cut each loaf into 12 slices.