Homemade Whole Grain and Olive Oil Baguette
Yield: 2 loaves
- 2 cups whole grains (see note) Add to list
- 2 tablespoons flax seed 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 Add to list
- 1 teaspoon salt Add to list
- 3 tablespoons extra virgin olive oil Add to list
- Flour to dust Add to list
- Extra virgin olive oil for finished dough Add to list
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.
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.
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.
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