Whole Wheat and Flaxseed Baguettes
We love these crusty baguettes at any meal: morning toast, sandwiches, or appetizers with dips or spreads. Adding water to the broiler pan placed on the lower shelf of the oven contributes to a crisp crust. An instant-read thermometer, inserted into the center of the loaf, is an easy way to tell if your bread is done.
Makes 2 loaves; serves 8 • Prep Time: 25 minutes • Cook Time: 25 to 27 minutes
2 pounds Whole Wheat and flaxseed Dough (see here)
All-purpose flour, for dusting
1/4 cup cornmeal, for sprinkling
- Sprinkle the cornmeal on a large rimmed baking sheet. Place the dough on a floured surface and dust very lightly with flour. Cut the dough in half with a serrated knife. Flour your hands. Working the dough as little as possible and adding flour as necessary, form one half into a 14-inch cylinder. Smooth the dough with your hands to form a soft, nonsticky skin. Pinch any seams together. Pinch each end into a point. Lightly flour any sticky places on the dough. The dough should feel soft and smooth all over, like a baby’s skin, not at all sticky. Place the baguette on the prepared pan. Form the second loaf and place it on the pan.
- Cover with a kitchen towel and let rest at room temperature for 40 minutes. (The dough will not rise, but will finish rising in the oven.)
- Preheat the oven to 450°F. Carefully place a broiler pan on the lower shelf and add 2 cups hot water. Using a serrated knife, make five evenly spaced diagonal slashes, about 1 inch deep, across and down the length of each baguette, exposing the moist dough under the surface. Bake for 25 to 27 minutes, until the crust is a medium dark brown and an instant-read thermometer inserted into the center registers at least 190°F. Remove from the oven and transfer to a wire rack to cool.
Calories 70 • Total Fat 0.5g • Saturated Fat 0g • Carbohydrates 15g • Protein 2g • Dietary Fiber 1.5g • Sodium 220mg