Rosemary Flax Baguette

Rosemary Flax Baguette

The whole wheat dough for these baguettes was really easy to use.  It was much stiffer than the dough using all purpose flour, making the shaping much easier.  I baked these baguettes twice, using  stored dough.  

The first time, they were baked on my baguette pan.  Parchment paper was used so the dough wouldn't seep through or stick:

Halfway through baking time, I took the baguettes off the baking pan and put them directly onto the stone that was in the oven.  This gave the bottom of the baguettes a nice crust:

Energy saving tip:  Instead of heating up the oven twice for baking, I baked my blueberry pie first.  Then I heated up the oven higher for the baguettes.  It takes a half hour to heat up the oven, but it the oven was pretty hot by the time I baked the baguettes:

Nice crumb, crust on the baguettes.  Great whole wheat and rosemary flavor!

There was just enough dough for a second baguette, later in the week.  It's great to have stored dough in the fridge--no need to mix up another batch of dough.  This time, I did a "freehand" shape:

It looks like the baguette pan makes smaller loaves.  The loaf on the left is the freehand loaf.  The one on the right was baked in the baguette pan.

The baguettes were especially enjoyable when we dipped them into olive oil!

This bread is one of the breads from the "Healthy Breads in 5 Minutes a Day" book.

The HBinFive Baking Group, started by Michelle of Big Black Dogs, is baking through all of the breads in this book.  To see what my HB5 baking buddies have made recently, check out The 17th HBin5 Bread Braid

Thanks for stopping by to visit!  Come back soon, I'll be baking again often.  I hope you will leave a comment below.

Judy