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
Scale
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
