Easy Whole Wheat Baguette (2024)

Thank you for the recipe, it's really nice, but unfortunately I messed it up. I made four little baguettes (becuse i prefer the smaller ones for vegan hotdogs) and forgot to reduce the time. Could you tell me how long should I bake them this way next time? Yes, it will definetaly be a next time, and I'm not upset with my too-brown little baguettes, they become croutons for my broccoli cream soup. 🙂

Hi Natalya, I want to try this bread, however, I am curious how the yeast blooms without any sugar? Thank you

This is a terrible recipe. Lacks flavor and is more doughy than anything. Tastes nothing like a baguette. Just because you shape dough into a baguette doesn’t make it one. There is a reason why traditional baguettes take so long to make because the dough needs time to develop flavor. Also, the recipe seems to be missing instructions between steps 2 and 3. Overall, very disappointing.

Thank you natalya

WOW! Delicious and so easy! I used a mix of 2/3 white winter winter and 1/3 bread flour and maybe too much yeast. I got up this AM and it had almost risen out of the bowl. I was afraid that it had overproofed but I proceeded. I'm pretty familiar with using a scraper instead of my hands to work with wet sticky dough, so this was no problem. I made two baguettes in a baguette pan and put them in the oven to rise and rise they did. So much so that they were hanging over the sides. I cut off the overhangs and just made a sloppy looking 3rd baguette. Baked at 450 with water on the lower shelf, removed the water after 10 minutes, lowered the temp to 400 and baked 15 minutes. Even the sloppy baguette turned out great and so nutty flavored. Will definitely make this recipe again. Thanks much!

What brands are there for coarse whole wheat flour. I have Bob's Red Mill Stoneground Whole Wheat flour but cannot find the coarse type. Any recommendations?

Hi,
I used all stone ground whole wheat flour( hard red wheat) let sit for 21 hours, then formed into loaves. Its been over 20 years since I baked yeast bread - so, I really was not clear on how much kneading and stretching should happen as they are formed into baguettes. I just added a little flour, formed them and let them rise.
The mixture foamed as described over the 21 hours, but as loaves they went flat- I placed them on parchment paper with a towel over them.
I baked for 30 minutes total- loaves are pretty crunchy hard on the outside and seemed to be done.They are tasty but CRUNCHY So would more kneading help them to be puffier?

Love this recipe. I would have loved to add the seeds but my husband doesn’t care for it in his bread. I used all whole wheat flour and I had no problems working with the dough as others had mentioned since I floured my hands well like you instructed in your recipe. I agree with the person who stated the baking time was too long. I baked it 10 minutes with the pan of water and 20 minutes without and it turned out perfect. I only proofed it for 16 hours. Will be making this bread often in the future. Thanks so much.

Good part: The ingredients make for a delicious and highly nourishing bread! However: It was miserable to work with. The dough was so loose and wet even after 24 hours of rising that I had to add a lot of regular flour so that it would form into baguette shapes and not sag. (I have over 50 years in baking bread so have experience in handling dough.) I placed these on parchment paper on the baking sheet, and good thing... they stuck to the parchment paper but at least it could be peeled off. Also, the baking time was only 20 minutes at 450°, not the total of 40 minutes. Otherwise they would have burned and hardened into baseball bats. Other than that, they're quite tasty, and are very satisfying as a meal.

Hi. Do I shape this recipe into one or two baguettes? You say both them and it but there’s a photo of 2. Tx so much.

I tried this recipe with 100% whole wheat flower and it came out quite dry and didn't rise enough. The flavor was on point and was still able to enjoy the loaves I made, but it didn't have that nice baguette interior. I highly recommend adding more water and maybe more yeast.

Made recipe with 100% stone ground whole wheat….not sure if this was considered coarse whole wheat. Had to add more water when mixing as was way too dry. Overall the mixture was dry even thought after 22 hours when I stirred the dough it was moist. Crust was crisp with using the water in the oven as instructions said. Overall was not sure I was doing it correctly. Wax paper stuck to baguettes. Considering trying again with whole wheat pastry flour and 100% stone ground whole wheat.

Used all 100% stone ground whole wheat. Water was 110 degrees. Added more water when mixing as was way too dry. Didn’t get bubbly despite 22 hours on counter. Also wax paper stuck to baguettes. Crust was crispy when added water in oven as instructions said, but disappointing process overall…. maybe need to under whole wheat versus coarse whole wheat flour better. Thinking of try whole wheat pastry flour with 100% stone ground whole wheat.

Greetings, Natalya! Is it okay to bake the baguettes on a baguette pan rather than a baking sheet? I am talking about the special long pans shaped like a half pipe with little holes throughout. Thank you!

I am a belieber and you are now my favorite follow on Pinterest! The white flour baguette was absolutely perfect and I had high hopes for the wheat baguette and was NOT DISAPPOINTED! Five star bread yet again!

Am I missing something or is there no need for sugar?

I followed this recipe exactly, using yeast I had just purchased from the store and making my own coarse whole wheat flour using a grain grinder attached to my KitchenAid stand mixer. Something went wrong, because the dough was not wet, sticky and bubbly the next day, although it did smell yeasty. I made it in January in a very cold climate and I wonder if that had anything to do with it. It just never rose either. I put it in a warming drawer on low and nothing happened.

Hello Natalya, I am very tempted to make this bread. Can I half the ingredients, and will it take the same baking time? And on which shelf shall I keep the bread to bake as we need to keep water too...Thanks

I do not have flax seed, but I have flax meal! Will this work, or will this change the texture of the bread too much?

What if you don't have 12 hours to let it sit? Is there a way to hurry it?

The dough didn’t go bubbly and wet the next day. Not sure which step did I miss.

Hi! Can i replace whole wheat flour with bread flour or apf?

Could the flour be all whole wheat?

This recipe looks great! I made regular baguettes and they came out very tasty. Question: at which point do you add seeds or nuts? Are there any seeds that can me mixed into the dough and when?
Thank you!

I couldn't believe how easy these were to make! So fresh and delicious!

This is seriously good!! I would love to make it again!!

This looks so delicious! I love making anything homemade! It's so much better than store bought! So excited to make this!

Where did you get your coarse whole wheat flour from?

Can we replace coarse whole wheat flour with whole wheat flour?

if i want to preheat the bread so as to serve it at another time, I bake it at 350F with the water for 10-15mins, the water comes out after 10 mins, and then when I want to serve it I assume I just bake it a further 10-15 mins at 450F... Is that right? Thanks.