Whole Wheat Baguette

Name: Whole Wheat Baguette
Total time: 2 h 40 min
Yield: 2 baguettes
Ingredients: 2-1/2 cups all-purpose flour; 2-1/4 cups whole wheat flour; 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast; 2 teaspoons sugar; 2 teaspoons salt; 1-1/4 cups water; 1/2 cup milk; 2 tablespoons shortening OR butter; 2 tablespoons cornmeal (optional)

Beginner • 2 baguettes • 2 hr 40 min

Combine flours in a large mixing bowl. Reserve 1 cup; set aside. Add undissolved yeast, sugar and salt to flour in mixing bowl and mix well. Heat water, milk and shortening to 120°F to 130°F. Add warm liquids to dry mixture; mix well until well blended. Gradually add enough reserved flour to form a soft ball of dough. Turn dough onto floured surface.

Ingredients

2-1/2 cups all-purpose flour
2-1/4 cups whole wheat flour
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
2 teaspoons sugar
2 teaspoons salt
1-1/4 cups water
1/2 cup milk
2 tablespoons shortening OR butter
2 tablespoons cornmeal (optional)

Method

Combine flours in a large mixing bowl. Reserve 1 cup; set aside. Add undissolved yeast, sugar and salt to flour in mixing bowl and mix well.
Heat water, milk and shortening to 120°F to 130°F. Add warm liquids to dry mixture; mix well until well blended. Gradually add enough reserved flour to form a soft ball of dough. Turn dough onto floured surface.
Knead (with reserved flour) for about 10 minutes or until dough is smooth and elastic. Cover; let rest 10 minutes.
Divide dough in half. Roll each half to a 16 X 10-inch rectangle. Roll up lengthwise, as for a jelly roll. Grease baking sheets; sprinkle with cornmeal if desired. Place each loaf on baking sheets. Cover; let rise until double, about 30 to 40 minutes.
Preheat oven to 400°F. Brush loaves with cold water. Slash top of loaves diagonally about 1/4-inch deep and 2 inches apart. Bake for 15 minutes. Brush again with cold water. Bake for 10 minutes more, or until golden brown. Cool on wire racks.