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Whole Wheat Baguette

Whole Wheat Baguette


  1. Mix all the ingredients together, except the salt, for 5 minutes on the 1st speed and for 8 - 9 minutes on the 2nd speed.
  2. Add the salt at the end of the kneading process. Cover the dough with plastic wrap and allow the dough to rest for 15 - 20 minutes.
  3. Cut dough into 350 gr. pieces and lightly mold. Then allow dough to rest for 10 minutes and open dough for the last time.
  4. Roll dough in sesame seeds or bran flour and place on baking tray. Ferment for 40 minutes. Slanted scoring (3 - 5 scores) and bake with plenty of steam at 210°C for 45 - 50 minutes.