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Crusty Multigrain Baguettes

Crusty Multigrain Baguettes
Instead of dividing the dough to make two baguettes, you can shape it into one large round loaf. Place the dough in a floured round stoneware baker and bake an additional 10 to 12 minutes.

Ingredients:

  • 1 Tbs. (1 package) active dry yeast
  • 2 cups warm water (110°F)
  • 3 1/2 cups white bread flour
  • 1 cup whole wheat bread flour
  • 1/2 cup rye flour
  • 1/2 cup plus 2 Tbs. oatmeal
  • 1/4 cup wheat bran
  • 1/4 cup wheat gluten
  • 2 1/2 tsp. salt
  • 2 Tbs. honey
  • 2 Tbs. dark molasses

Directions:

In a bowl, sprinkle the yeast over the warm water; let the mixture stand until bubbly, 5 to 10 minutes.

In the bowl of an electric mixer fitted with the dough hook, combine the flours, the 1/2 cup oatmeal, the wheat bran, wheat gluten and salt and stir to mix. Add the honey, molasses and yeast mixture. Knead on medium-low speed until the dough is soft and smooth, 8 to 10 minutes. Turn the dough out onto a lightly floured surface and shape into a ball. Return the dough to the bowl, cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.

Preheat an oven to 400°F.

Turn the dough out onto a lightly floured surface. Divide the dough in half, return one half to the bowl and cover. Press out the air pockets from the other half and stretch into an 8-by-12-inch rectangle. With the longer edge facing you, roll the dough away, folding the longer edges downward and under to form a long, narrow loaf. Pinch the seam underneath the loaf closed. Transfer the loaf to a floured rectangular stoneware baker. Cover with the lid and let rise until doubled in volume, 30 to 40 minutes.

Using a serrated knife, make 3 diagonal slits on top of the loaf and sprinkle 1 Tbs. of the oatmeal over the top. Cover and bake until the loaf is evenly browned and sounds hollow when tapped on the bottom, 45 to 50 minutes. Repeat with the remaining dough.
Makes 2 baguettes.
Williams-Sonoma Kitchen.