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Basil-Rosemary Whole Wheat Baguettes

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...













Low Fat, Low in Saturated Fat, Trans-fat Free, High Fiber


15ml yeast, active dry
5ml sugar
or honey
237ml water
710ml whole-wheat flour
or half whole wheat and half white flour
5ml salt
60ml basil
freshly and finely chopped
15ml rosemary leaves
freshly and finely chopped
1large eggs
beaten with 1 tablespoon of water


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 15×20 cmes).

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 220 degrees CºF 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.


* not incl. in nutrient facts


about 6 years

Nothing is more cozy than a loaf of homemade bread, especially the aroma from the oven during the baking, hmm.
These two baguettes came out perfect, the shape, the texture, and the crust were all excellent. Crusty crust, soft and slightly chewy in the inside, basil and rosemary added extra tang and refresh to the bead. Followed the recipe exactly, and they were delicious. Make sure to let the dough double in volume even if it takes longer, which will make the difference on the taste and the texture.

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Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 2269% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 411mg 17%
Total Carbohydrate 15g 15%
Dietary Fiber 8g 32%
Sugars g
Protein 20g
Vitamin A 5% Vitamin C 2%
Calcium 4% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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