White Whole Wheat French Baguette Recipe
Introduction
This White Whole Wheat French Baguette recipe offers a wholesome twist on a classic favorite. With a crispy crust and tender crumb, it’s perfect for sandwiches or alongside your favorite meals. Easy to make at home, it brings the bakery experience right to your kitchen.
Ingredients
- 1 1/2 cups Water
- 1 1/2 tablespoons Rapid-Rise Yeast
- 2 teaspoons Raw Honey
- 3 1/4 cups White Whole Wheat Flour
- 1 1/2 teaspoons Sea Salt
Instructions
- Step 1: In a medium bowl, whisk together water, rapid-rise yeast, and raw honey until the yeast and honey are fully dissolved. Let the mixture sit for 5 minutes or until foam forms on top.
- Step 2: In a large mixing bowl, combine white whole wheat flour with sea salt. Gradually add the yeast mixture while stirring to combine. Mix until a fairly smooth dough forms, then knead by hand for about five minutes.
- Step 3: Divide the dough into two equal portions and shape each into a baguette. For a rustic look, shape by hand. For a smoother finish, roll the dough into a rectangle with a rolling pin, then roll it lengthwise and pinch off edges to seal.
- Step 4: Place the baguettes onto a greased baking sheet. Cover lightly with plastic wrap or a clean towel and allow them to rise for 30 to 40 minutes.
- Step 5: Preheat your oven to 450°F (230°C).
- Step 6: Using a serrated knife, make gentle slashes along the length or diagonal cuts across the tops of the baguettes for that authentic look.
- Step 7: Place a baking sheet with water on the bottom rack of the oven to create steam. Bake the baguettes on the middle rack for 15 minutes. Halfway through baking, brush each baguette with melted butter for a golden, crispy crust. Serve warm and enjoy!
Tips & Variations
- For extra flavor, add a teaspoon of dried herbs like rosemary or thyme to the flour mixture.
- If you don’t have rapid-rise yeast, active dry yeast can work too—just allow extra time for the dough to rise.
- Using a spray bottle to mist the oven with water before baking can also help create a crispy crust.
- Try topping the baguettes with sesame seeds or coarse sea salt before baking for added texture.
Storage
Store the baguette in a paper bag or bread box at room temperature for up to 2 days to maintain its crustiness. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, warm the bread in a 350°F (175°C) oven for about 10 minutes to revive the crust.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular whole wheat flour instead of white whole wheat flour?
Yes, you can substitute regular whole wheat flour, but the bread may be denser and have a stronger, nuttier flavor.
Why do I add water to the baking sheet during baking?
Adding water creates steam in the oven, which helps develop a crispy, golden crust on the baguette while keeping the inside soft.
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White Whole Wheat French Baguette Recipe
- Total Time: 1 hour 10 minutes
- Yield: 2 baguettes 1x
- Diet: Vegetarian
Description
This White Whole Wheat French Baguette recipe delivers a wholesome twist on the classic French baguette using white whole wheat flour. The dough is made with rapid-rise yeast, raw honey, and sea salt, giving the bread a slightly sweet, rich flavor with a beautiful rustic crust. Perfect for sandwiches or serving alongside soups and salads, this recipe guides you through shaping, proofing, and baking for an authentic golden, crispy baguette.
Ingredients
Liquid Mixture
- 1 1/2 cups Water
- 1 1/2 tablespoons Rapid-Rise Yeast
- 2 teaspoons Raw Honey
Dry Ingredients
- 3 1/4 cups White Whole Wheat Flour
- 1 1/2 teaspoons Sea Salt
Instructions
- Activate Yeast: In a medium bowl, whisk together 1 1/2 cups water, 1 1/2 tablespoons rapid-rise yeast, and 2 teaspoons raw honey until the honey and yeast are fully dissolved. Let the mixture sit for about 5 minutes or until foam forms on top, indicating the yeast is active.
- Prepare Dough: In a large mixing bowl, combine 3 1/4 cups white whole wheat flour with 1 1/2 teaspoons sea salt. Gradually add the yeast mixture while stirring to combine. Mix until a fairly smooth dough forms, then knead the dough by hand for 5 minutes until elastic and smooth.
- Shape Baguettes: Divide the dough into two equal parts. Shape each half into a baguette by hand for a rustic look or roll out into a rectangle with a rolling pin, then roll lengthwise, pinching edges to seal for a smooth, professional appearance.
- Proof Dough: Place each baguette on a greased baking sheet. Cover lightly with plastic wrap or a clean towel and let them rise for 30 to 40 minutes until slightly puffed.
- Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for baking.
- Score Baguettes: Using a serrated knife, make gentle slashes down the length or diagonally across the top of each baguette to allow steam to escape and create the signature baguette look.
- Bake and Finish: Place a water-filled baking sheet on the bottom rack of the oven to create steam. Bake the baguettes on the middle rack for 15 minutes. Halfway through baking, brush the loaves with melted butter to enhance browning and crispiness. Remove and let cool slightly before serving.
Notes
- Using rapid-rise yeast cuts down on rising time compared to traditional active dry yeast.
- Adding water to the oven creates steam which helps develop a crisp crust on the baguettes.
- For a softer crust, omit the steam step and/or butter brushing.
- White whole wheat flour provides more nutrition and a nuttier flavor than all-purpose flour while still yielding a light loaf.
- Store baguettes in a paper bag for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Keywords: White Whole Wheat Baguette, French Bread, Homemade Bread, Whole Wheat Flour, Rustic Baguette
