Whole Wheat Baguette
Servings 1 loaf
Equipment
- Bread Making Machine
- Baking Sheet
- Cooling Rack
Ingredients
- ½ cup of warm water
- ½ tsp salt
- 1½ tsp white sugar
- ¾ cup of whole wheat flour
- ½ cup of all-purpose flour
- ¾ tsp bread machine yeast
- Cornmeal
- 1 egg + 2 tsp water mixed
Instructions
- Place the water, salt, white sugar, both flours, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.
- Once the dough cycle has been completed (mine lasts 1½ hours).
- Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle then fold in half and seal the seam firmly with the side of your hand. Roll up the dough jelly-roll style tightly and pinch the seam closed well.
- Place the loaf onto a silpat mat that has been sprinkled with cornmeal. Cover with a cloth and let rise, until doubled in size, about 40 minutes.
- Preheat the oven to 375 degrees.
- Combine the egg with the water and beat until thoroughly mixed. Brush the egg mixture on the top of the loaf.
- Carefully slice three diagonal slits across the loaf with a very sharp knife. Place the silpat mat onto a baking sheet.
- Place into the oven and bake for 17-22 minutes or until golden brown.
- Remove from the oven and let it cool on a rack before slicing and serving.