Homemade Whole Grain and Olive Oil Baguette

Yield: 2 loaves

Your rating: None (11 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

Place the whole grains and the flax seed in a blender and grind to a medium-fine consistency. (About 30 to 45 seconds.)

In a measuring cup, combine 2 cups warm water, the dry yeast and sugar. Let sit until the yeast begins to proof by becoming foamy, about 5 minutes.

In a large bowl mix together the ground whole grains, the bread flour and the salt. Pour in the yeast mixture and the olive oil. Mix until it forms a coarse dough, and then scrape the mass out onto a lightly floured surface.

With your hands, knead the dough until smooth and elastic, dusting with flour as needed to prevent sticking (about 8 minutes). Shape the dough into a ball and lightly oil the outside of it. Place dough in a bowl, cover with a towel, and let it proof in a warm place for 45 minutes until the dough doubles in bulk.

Form the dough into two long baguettes, about 2 inches thick and place on a baking sheet. Make small cuts at a diagonal across the top and brush generously with olive oil. (You may also sprinkle the top with sesame seeds, flax seeds, sunflower seeds or coarse grain salt such as Celtic Grey.) Let rise again for about 20 minutes.

Bake at 400° F for 15 to 18 minutes or until the surface is golden brown and the loaf sounds hollow when tapped.

Notes

Grains to choose from include: wheat berries, spelt berries, oats, barley, kamut, millet, farro, buckwheat groats, quinoa and others!

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on February 13, 2010.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: bread, flour, olive oil, whole grains

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