Whole Wheat Baguette
If you read my blog then you know I am intimidated by yeast. There, I’ve said it, baking bread scares me. It has been awhile since I last made bread and I had a craving for a baguette and a pot of soup for dinner. I pulled out my trusty bread machine and grabbed the ingredients to make a whole wheat baguette. I let the bread machine do the work and crossed my fingers that it would turn out. After the bread machine was done with it’s part I rolled up the dough and let it rise… so far so good. It was looking like I would succeed and I was so excited! I then carefully brushed it with an egg wash and all was well until I tried to cut slits into the top… the problem was the knife I chose was not sharp enough so my poor little baguette deflated a bit. Note to self: SHARPEN KNIVES! I was so bummed! I decided to proceed and bake it to see how it would turn out. Thankfully, it rose a little while baking and it turned out just fine. The kids slathered slices of the baguette with butter for their after school snack and LOVED it. They didn’t care that it wasn’t as full as it was supposed to be. Instead of making a pot of soup I decided I was done cooking for the day and we headed out to dinner – I didn’t want to push my luck.
Place the water, salt, white sugar, flours, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.
Once the dough cycle has completed (mine lasts 1 1/2 hours). Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle then fold in half and seal the seam firmly with the side of your hand. Roll up dough jelly roll style very tightly and pinch the seam closed really well. Place the loaf onto a silpat mat that has been sprinkled with cornmeal. Cover with a cloth and let rise, until doubled in size, about 40 minutes.
Preheat the oven to 375 degrees. Combine the egg with the water and beat until thoroughly mixed. Brush the egg mixture on the top of the loaf. Carefully slice three diagonal slits across the loaf with a very sharp knife. Place the silpat mat onto a baking sheet.
Place into the oven and bake for 17-22 minutes, or until golden brown. Remove from the oven and let it cool on a rack before slicing and serving.