Homemade Whole Grain and Olive Oil Baguette
Yield: 2 loaves
Bake a fresh loaf of whole grain bread for breakfast or dinner.
- 2 cups whole grains (see note) Add to list
- 2 tablespoons flax seeds Add to list
- 2 cups warm water (90° F to 105° F) Add to list
- 1 1/2 packages active dry yeast Add to list
- 1 tablespoon sugar Add to list
- 4 cups bread flour or unbleached white flour, plus extra for dusting Add to list
- 1 teaspoon salt Add to list
- 3 tablespoons extra virgin olive oil, plus extra for brushing Add to list
Place whole grains and flax seeds in a blender and grind to a medium-fine consistency, 30 to 45 seconds.
In a measuring cup, combine warm water, yeast and sugar. Let sit until yeast begins to proof by becoming foamy, about 5 minutes.
In a large bowl mix together ground whole grains, bread flour and salt. Pour in yeast mixture and 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 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 dough doubles in bulk.
Form 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.
Grains to choose from include: wheat berries, spelt berries, oats, barley, kamut, millet, farro, buckwheat groats, quinoa and others!
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on February 13, 2010.