Basil-Rosemary Whole Wheat Baguettes
Fresh basil and rosemary give the bread tons of herby flavor, the whole wheat flour adds extra nutty taste. And you can always substitute rosemary and basil with your favorite herbs, such as thyme, parsley...
Yield
6 servingsPrep
6 minCook
20 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
yeast, active dry
|
|
| 1 | teaspoon |
sugar
or honey |
|
| 1 | cup |
water
warm |
|
| 3 | cups |
whole-wheat flour
or half whole wheat and half white flour |
|
| 1 | teaspoons |
salt
|
|
| 4 | tablespoons |
basil
freshly and finely chopped |
|
| 1 | tablespoon |
rosemary leaves
freshly and finely chopped |
|
| 1 | large |
eggs
beaten with 1 tablespoon of water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
yeast, active dry
|
|
| 5 | ml |
sugar
or honey |
|
| 237 | ml |
water
warm |
|
| 7.1E+2 | ml |
whole-wheat flour
or half whole wheat and half white flour |
|
| 5 | ml |
salt
|
|
| 6E+1 | ml |
basil
freshly and finely chopped |
|
| 15 | ml |
rosemary leaves
freshly and finely chopped |
|
| 1 | large |
eggs
beaten with 1 tablespoon of water |
|
Directions
Mix together the yeast, honey and water in a small bowl, and stir well.
Let sit for 10 minutes, until frothy.
Add the flour, salt, basil and rosemary in a large mixing bowl with an electric mixer.
Pour the yeast mixture to the flour mixture.
Knead the dough with the mixer for about 3 minutes at low speed to form a ball and clean the sides of the bowl as needed.
Knead for about 2 more minutes at low speed, adding more flour if it is too wet, or water a tablespoon at a time if it is too dry.
Turn the dough out of the mixing bowl onto a lightly floured working surface or cutting board, knead a few times until the dough is elastic and smooth.
Transfer the dough into a large bowl coated with cooking spray or brush with oil, and cover with a damp kitchen towel.
Let rise in a warm place for 50 to 60 minutes, until it doubles in volume.
Turn the dough out onto the lightly floured surface and divide it into two equal portions.
Roll each portion out into an oval (about 15×8 inches).
Roll the oval from the long side into a long cylinder.
Pinch the edges to the dough.
Place dough with the seam side down onto a baking sheet lined with parchment papper or baguette pan coated with cooking spray or brushed with oil.
Loosely cover with a large piece of plastic wrap and let rest for another 50 to 60 minutes, until it doubles in bulk.
Preheat the oven to 425ºF about 20 minutes before you bake the bread and place a shallow pan on the bottom shelf of the oven.
Slash each loaf diagonally with a sharp blade or knife, and brush each baguette with the egg wash.
Place the bread in the preheated oven, and add a cup of boiling water into the shallow pan to make steam.
Bake for 18 to 22 minutes, or until lightly golden on the outside.
Turn the bread out of the baking sheet or pan, let cool completely on a wire rack .
Makes two baguettes.
