Homemade Whole Grain and Olive Oil Baguette

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.