Whole Wheat Baguette
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 96.8
- Total Fat: 1.4 g
- Cholesterol: 2.7 mg
- Sodium: 197.6 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.3 g
- Protein: 3.3 g
View full nutritional breakdown of Whole Wheat Baguette calories by ingredient
Submitted by: EAQUAELEGIT
Number of Servings: 12
Ingredients
-
2/3 cup all-purpose flour
1-2/3 cups whole wheat flour
1/2 envelope RapidRise Yeast
1 teaspoons sugar
1 teaspoons salt
2/3 cups water
1/4 cup milk
1 tablespoons shortening OR butter
1 tablespoons cornmeal (optional)
Directions
Combine flours in a large mixing bowl. Reserve 1 cup; set aside. Add undissolved yeast, sugar and salt to flour in mixing bowl and mix well.
Heat water, milk and shortening to 120° F to 130° F. Add warm liquids to dry mixture; mix well until well blended. Gradually add enough reserved flour to form a soft ball of dough. Turn dough onto floured surface.
Knead (with reserved flour) for about 10 minutes or until dough is smooth and elastic. Cover; let rest 10 minutes.
Roll into a 16 X 10-inch rectangle. Roll up lengthwise, as for a jelly roll. Grease baking sheet; sprinkle with cornmeal if desired. Place loaf on a baking sheet. Slash top of loaf diagonally about 1/4-inch deep and 2 inches apart. Cover; let rise until double, about 30 to 40 minutes.
Preheat oven to 400° F. Brush loaf with cold water. Bake for 15 minutes. Brush again with cold water. Bake for 10 minutes more, or until golden brown. Cool on wire racks.
Number of Servings: 12
Recipe submitted by SparkPeople user EAQUAELEGIT.
Heat water, milk and shortening to 120° F to 130° F. Add warm liquids to dry mixture; mix well until well blended. Gradually add enough reserved flour to form a soft ball of dough. Turn dough onto floured surface.
Knead (with reserved flour) for about 10 minutes or until dough is smooth and elastic. Cover; let rest 10 minutes.
Roll into a 16 X 10-inch rectangle. Roll up lengthwise, as for a jelly roll. Grease baking sheet; sprinkle with cornmeal if desired. Place loaf on a baking sheet. Slash top of loaf diagonally about 1/4-inch deep and 2 inches apart. Cover; let rise until double, about 30 to 40 minutes.
Preheat oven to 400° F. Brush loaf with cold water. Bake for 15 minutes. Brush again with cold water. Bake for 10 minutes more, or until golden brown. Cool on wire racks.
Number of Servings: 12
Recipe submitted by SparkPeople user EAQUAELEGIT.
