Description
Multigrain Baguette is a rustic and flavorful twist on the classic French baguette, packed with wholesome grains and seeds. This crusty, chewy bread offers a nutty taste and hearty texture, making it perfect for sandwiches, dipping, or serving alongside soups and salads.
Ingredients
- 1 1/4 cups warm water (110°F/45°C)
2 teaspoons active dry yeast
1 tablespoon honey or maple syrup
2 cups bread flour
1 cup whole wheat flour
1/2 cup rolled oats
1/4 cup flaxseeds
1/4 cup sunflower seeds
1 teaspoon salt
Instructions
Activate Yeast: In a large bowl, combine warm water, yeast, and honey. Let sit for 5-10 minutes until foamy.
- Mix Dry Ingredients: In another bowl, whisk together bread flour, whole wheat flour, oats, flaxseeds, sunflower seeds, and salt.
- Combine and Knead: Add dry ingredients to the yeast mixture. Stir until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
- First Rise: Place dough in a lightly oiled bowl, cover, and let rise until doubled in size, about 1 to 1.5 hours.
- Shape Baguettes: Punch down dough and divide into two equal portions. Shape each into a long baguette about 12-14 inches long. Place on a baking sheet lined with parchment paper or a floured couche.
- Second Rise: Cover and let rise for another 30-45 minutes until puffy.
- Prepare for Baking: Preheat oven to 450°F (230°C). Place a shallow pan of water on the bottom rack to create steam.
- Score and Bake: Using a sharp knife or lame, score the tops with several diagonal slashes. Bake for 20-25 minutes until crusty and golden brown.
- Cool: Remove from oven and cool on a wire rack before slicing.
Notes
- Add dried herbs like rosemary, thyme, or oregano for an herby flavor.
- Brush baguettes with water and sprinkle sesame or poppy seeds before baking.
- Try adding millet, quinoa, or cracked wheat for varied texture.
- Use gluten-free flour blends with xanthan gum, adjusting hydration for gluten-free option.
- Store baguettes in a paper bag at room temperature for up to 2 days to maintain crust.
- Freeze wrapped baguettes for up to 3 months.
- Reheat in a hot oven (350°F/175°C) for 5-10 minutes to restore crustiness.
- Freeze dough after first rise and thaw before shaping if needed.
- Use a sharp knife or bread lame to score the baguettes with quick diagonal slashes.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
