Authentic French Whole Wheat Baguette with 3 Ingredients (vegan, wfpb)

Authentic french whole wheat baguette. Artisan baguette bread recipe made with 100% Whole wheat. (vegan, wfpb)

Authentic French Whole Wheat Baguette with 3 Ingredients (vegan, wfpb)

Are you in the mood for a delicious whole wheat baguette that is so authentic that you feel like you're at a French bakery? Or you do not want to go to the next Panera and buy some whole grain baguette? Then you should definitely try this crispy and delicious French baguette recipe made from whole wheat (or spelt) flour. This homemade baguette bread comes without sourdough and with only 3 ingredients. The crust becomes crispy, crunchy and the crumb soft and tender. Exactly how a classic baguette should be.

Course Breads

Cuisine French

Keyword 3 ingredients, baguette, bread, crostini, dairy-free, dinner, easy, healthy, lactosefree, lunch, plant-based, sandwich, vegan baking, wfpb, whole grain, whole wheat, wholesome

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 553kcal

Author Jasmin

Equipment

KitchenAid Stand Mixer

Ingredients

4 cups 500g whole wheat flour or white whole wheat flour
1½ cups 360g lukewarm water
2 teaspoon 10g sea salt
2 teaspoon 7g active dry yeast

Instructions

Put all the ingredients in a bowl and knead the dough for about 10 minutes. I use a stand mixer with a dough hook. The dough should no longer stick to the bowl, but should be slightly damp and sticky. If the dough is too dry, add a little more liquid. If it is too sticky, add a little more flour. Now let the dough stand for 90 minutes covered with a damp tea towel.
Knead and fold the dough every 30 minutes (3 times in total). After each kneading, lay the dough with the fold down and cover the dough again.
Now put the dough with the tea towel in the fridge and let it stand for about 12-15 hours.
Take the dough out of the fridge and let it warm up to room temperature.
Now divide the dough into 3-4 equal parts. Shape the dough into cylinders, roll out the dough rectangularly and start folding from the long side towards the center, you repeat until a cylinder is formed. Cover the 4 dough cylinders and let them rise for approx. 60 min.
Now we shape the baguettes. To do this, I take a cylinder and start shaping on the long side of the cylinder so that you touch the countertop, you do this the entire length. Now slowly roll the baguette with the hands from the middle to the ends. It gets thinner toward the ends. Place the finished baguette on a parchment paper with the fold up. Cut the baguette with a sharp knife along the length or 3 diagonal incisions. Make a quick and firm cut. Dust the baguettes with some flour to make it more authentic. Cover the finished baguettes and let them go for 60 min. Preheat the oven to 500°F (250°C). You can now optionally use a baking stone or baking sheet big enough for the baguettes.
Place a bread pan of hot water on the lowest rack.
Open the oven and make sure that you don't get burned on the steam. Now slide the baguettes onto the stone or slide the baguettes onto the baking sheet with parchment paper.
Close the oven and set the temperature to 475°F (240°C) and bake for 15 min.
Remove the bread pan with the water and set the temperature to 450°F (220°C) and bake for another 10-15 min. Please monitor the baguettes, when they are golden brown they are ready.
Let the baguettes cool on a wire rack.

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