Whole Wheat Baguette
This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. Try this classic French baguette made with whole wheat flour which boosts fiber and flavor. Its crispy crust adds the traditional finishing touch.
2-1/2 cups all-purpose flour
2-1/4 cups whole wheat flour
1 envelope Fleischmann's® RapidRise 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)
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.
Serving size: 1 slice; (about 1/19 of recipe)
Serving weight: 2 ounces (56 grams)
Calories 130; Total fat 2 g; Saturated fat 0 g;
Cholesterol 0 mg; Sodium 250 mg; Carbohydrates 24 g;
Dietary Fiber 2 g (1.2 g/oz); Sugars 1 g; Protein 4 g