Whole Wheat Baguette

This recipe can help you introduce more whole grains to your meal!





2 baguettes

Prep Time

25 minutes

Rise Time

30 to 40 minutes

Bake Time

25 minutes


  • 2-1/2 cups all-purpose flour
  • 2-1/4 cups whole wheat flour
  • 1 (2-1/4 tsp.) 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.