Crusty Whole Wheat Baguette Bread


This baguette bread is one of the easiest breads I’ve made and I can always count on it to turn out! This is perfect to serve your Tomato Basil Bruschetta on, but would also work great as a dipping bread or to serve with soups or salads. You can make it crusty or not-so-crusty depending on your preference.

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(I forgot to take a picture before I started to cut it for my bruschetta, whoops!)

Crusty Whole Wheat Baguette Bread

2 cups very warm water
1 packet yeast (a scant tablespoon)
1 T. sugar (optional)
1 ½ tsp salt
3-4 cups whole wheat flour

Preheat oven to 450 degrees.
Mix together water, yeast, and sugar. Let sit in warm place for 10 minutes.
Stir in the salt and add flour ½ cup at a time until dough becomes soft, but not sticky.
Knead until elastic ~ 4-5 minutes.

Divide dough into 4 equal pieces.
Roll each piece between your hands to make a long rope.
Twist together 2 ropes for each loaf and place on greased baking sheet.

For softer bread: Bake for 15-18 minutes.

For crusty bread: Put 3 cups of ice in another pan on the rack below the bread. Do not open the oven door for 15 minutes. Bake for 15-18 minutes or until slightly browned.

Makes 2 loaves