whole wheat baguettes
If you’ve ever wanted whole wheat baguettes in your life, I am here for you! This easy recipe makes four loaves of healthier fresh-baked bread in French baguette form. It has all of the flavor and texture of a classic baguette with the nutritional benefits of whole wheat flour.
Mastering the art of making baguettes at home, in my experience, is really no art form at all — it’s actually very similar to making a sandwich bread or a free-form loaf, but instead you shape the dough into a torpedo. And somehow it tastes just that much better that way.
And making whole wheat baguettes at home, in my experience, is very similar to baking regular baguettes — but with whole wheat flour.
Whole Wheat Baguettes
I baked these last week with a Snowstorm of Doom in the day’s forecast. It was cloudy and snowing (and snowing, and snowing), I was housebound, my dinner date for burgers with friends was cancelled — you know how it goes. Baking bread — specifically, baguettes — was the only thing that could calm me down (I was really bummed about not getting a burger).
After all these years of baking bread, I’ve found myself getting into a rhythm that begins the minute I pull out the bowls, the stand mixer, the yeast, the flour. It’s like my brain shuts off and my muscle memory scoops, measures, kneads, waits, shapes and bakes. It’s like that feeling you get when you do yoga: you let your mind focus on nothing but the stretch in your body as you breathe out the tension. Or when you play an instrument: to get the notes right, sometimes you just have to play — stop thinking about what you’re doing, and just play.
I find so much enjoyment in those moments — especially the ones that result in delicious, fresh-baked baguettes.
How to Make Whole Wheat Baguettes
The trick to making whole wheat baguettes is getting the dough just the right stiffness and softness. I know that sounds ridiculous, to have something be both at the same time, but such is the frustration — and joy — of bread. It’s more of a feeling than anything else. Because whole wheat flour absorbs more liquid, you have to make sure the dough doesn’t dry out too much — at the same time, it can’t be too wet, or the baguettes will never hold their shape. I find with this recipe, I don’t need to add any more water, but I do add up to a half-cup of extra flour to the dough as I knead it.
This photo does a decent job of showing you what the dough should look like when it’s too soft (left, above) and when it’s just right (right, above).
The Best Yeast for Whole Wheat Baguettes
You know what else I love about this recipe? Using Red Star PLATINUM yeast. I truly mean it when I say it’s the best performing instant yeast I’ve used. I always end up with well-risen, domed loaves when I put it in my bread recipes. So I highly suggest when you make these baguettes, use the PLATINUM yeast. Bonus: It rises faster than regular yeast, which means baguette-eating time comes sooner.
Even with another snow day, I can’t be mad at that.
P.S. For more whole wheat goodness, check out these fine recipes:
Whole Wheat Honey Oatmeal Bread
Whole Wheat Pita Bread
Whole Wheat Chocolate Chunk Fig Bread
Whole Wheat Chocolate Chip Zucchini Bread
Whole Wheat Baguettes
- Prep Time: 2 hours
- Cook Time: 30 mins
- Total Time: 2 hours 30 mins
- Yield: 4 small loaves 1x
- Category: Bread
- Method: Bake
- Cuisine: French
Description
Fresh-baked baguettes made with whole wheat flour. Make them for sandwiches, appetizer plates and more.
Ingredients
- 2 1/2 cups whole wheat flour
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons Red Star PLATINUM instant yeast
- 1 1/2 cups warm water (about 120°F)
- 1 cup all-purpose flour, plus more as needed
- 2 teaspoons salt
Instructions
- In a large bowl or bowl of a stand mixer fitted with the paddle attachment, combine whole wheat flour, brown sugar and yeast. Add water; stir to combine. Add all-purpose flour and salt; stir to combine.
- Knead dough on a well-floured surface 10 minutes, adding more all-purpose flour as needed until dough is smooth and slightly sticky, but holds its shape. OR, if using a stand mixer, replace paddle attachment with dough hook; knead dough 5 minutes on medium speed, adding more all-purpose flour as needed until dough is smooth and slightly sticky, but holds its shape.
- Shape dough into a ball and place in a lightly greased large bowl; turn to coat. Cover with plastic wrap and let rise in a warm place 1 hour until doubled.
- Punch down risen dough; divide into 4 equal pieces. Roll each piece carefully into a thin log, about 12 inches long. Repeat with remaining pieces of dough. Place loaves a few inches apart on a lightly greased baking sheet.
- Use a sharp serrated knife to cut three 1/2-inch deep slashes on top of each loaf. Cover dough with a tea towel or plastic wrap sprayed with cooking spray. Let rise 30 minutes until nearly doubled in size.
- Heat oven to 375°F. Bake loaves 30 minutes until golden brown. Transfer to a cooling rack to cool completely before slicing.
Keywords: wheat bread, french baguette
Disclosure: I received compensation from Red Star Yeast for recipe development purposes. All opinions are my own.
There is something so perfect about a crunchy baguette…and I love that these are whole wheat!!!
Nothing better than homemade baguettes! These are beautiful Stephanie!! Can you send me one, please? 🙂
Can we have a ‘Stephanie-teaches-Taylor-how-to-make-beautiful-bread’ date? Kthanks 🙂
I believe that bread cures everything. And, it’s the perfect thing to bake during a snowstorm. Love this recipe. Pinned.
This has inspired me to use my new KitchenAid stand mixer to make bread!
Mother nature..sometimes she’s on our side, sometimes she prohibits us from burgers. And in our case over here on the west side, she does not exist. DNE. No snow to be found. Where’d it go? Noooobody knows! 😉
These baguettes look PERFECT!!! I love them like a love song, and seriously, all of my burger-less woes would be cured with these stellar creatures mmmmm!
Oh man! I’m jealous for two reasons. #1 the smell that must be happening in your house!! #2 hot bread out of the oven slathered with butter. Looks so good.
Homemade bread is the best and these look nothing short of perfect! Love them!
Taylor — Thanks, lady!
Laura — Thanks, dear! And I would but they may or may not be all eaten by now… 😉
Taylor — Um, yes! Any time. 🙂
Jennie — So true. Thanks so much for pinning!
Ali — Yay! Do it!
Julia — All the snow is over here. In my front yard. 😉
Steph — They need to make a candle already that smells just like that, don’t you think? Thanks, dear 🙂
Tieghan — Thanks, lovely!
Loving it! I am yet to try baguettes! I have try this on the weekend. Thanks for your experience, you have helped me so much.
This cold weather has made me want to eat warm baguettes with butter all day every day. These will help me feel less guilty, since they’re whole wheat. Let’s not overthink whether or not that’s reasonable… Thanks for the recipe!
These baguettes look sensational. All I need is two loaves and some butter and all is good in the world!
This is just perfection.. There is nothing like the smell of bread baking..
This recipe is great, I’m always looking for easy bread recipes since the sliced bread at the store has so many preservatives and icky ingredients in it!
Definitely love this idea for a next snow day activity! Nothing like warming the house with baking bread.
These look perfect – you have me totally craving a slice of this gorgeous loaf right this moment!
Oh wow Stephanie, you make it look so easy!! I love a warm fresh french baguette with my soups over the winter but always have to coordinate with my bakery to pick up some. Now I will just have to try this stunning recipe.
Belinda — It’s a perfect weekend baking project. 🙂 Hope you enjoy it!
Kelsey — No overthinking that logic over here — makes sense to me. 😉
Jocelyn — I couldn’t agree more. 🙂 Thanks!
Erika — Thanks, dear!
Alexe — Right? This is one of those easy breads, for sure. 🙂
Megan — It really makes the snow more bearable, I think. 😉
Kathryn — Thanks, doll! I’m always craving bread so I know how you feel. 🙂
Zainab — The recipe is just that simple! Because no one should be without baguettes on hand at all times. 😉
There’s nothing quite like fresh baguettes – these are beauties!
Homemade baguettes sound like pure bliss! And, perfect timing now that I’m on a bread baking bonanza 🙂
Those are some beautiful loaves of bread! I love homemade baguettes and love using the Platinum yeast too!
Your baguettes are perfection!
Those are some beautiful loaves! I’ve yet to master a really good whole wheat baguette.. Definitely need to give your recipe a try!
Laura — Thanks, dear!
Kelli — YESSS. You def need to make these.
Ashley — Thanks, love! Platinum seriously is the best.
Marie — Thanks, lady 🙂
There’s something so perfect about baguettes!
I’ve always wanted to make my own, but I’m pretty sure that I’d just end up eating the whole loaf with a stick of butter. LOL
Maria — I wish it was 100 percent but I haven’t figured that one out yet myself… this is pretty darn close, though, and very yummy!
This has got to me one of my alltime favorite foods 🙂
I’ve always wanted to make my own baguettes! I LOVE getting whole wheat baguettes when we go to a local bakery … but I would sure love to make my own and have them always on hand!
Looks like I’ll have an opportunity to do just that this week – it’s supposed be super cold, followed by another snow storm! Let the baking commence! 🙂
I would be bummed if I missed out on burger girls night too! But holy bread girl, you sure made up for it 😉 These baguettes are wonderful!
Beautiful beautiful bread, and beautiful words. Love everything, And I applaud you for being productive on a snow day, I, on the other hand, usually am completely worthless. 🙂
Bread baking is the perfect snow day activity! It really is pretty meditative. Your loafs turned out beautifully!!
Graham — Ain’t nothin’ wrong with that. 😉
DessertForTwo — Mine, too. Anything with carbs. 😉
Gretchen — Oh yes, better stock up for that kind of weather report! 🙂
Ashley — If I can’t have burgers at least I can have carbs. 😉 Thanks, girl!
Nicole — Truth is when I wasn’t baking, I was on my couch. 😉
Joanne — Thanks, lady!
Definitely a perfect snowstorm activity! It’s so soothing to make bread sometimes. I hate yeast but some days, you just need to use some to get that delicious fluffy homemade loaf!! Yours looks beautiful!
Julie — It’s true — sometimes baking is the best medicine. 🙂 Thanks lady!
Wow, these are amazing! I’ve recently bought myself a baguette pan- so definitely going to try this whole wheat version! 🙂
Your photos are so useful here, especially that one that illustrates the difference between too wet and just right — and I love the idea of whole wheat baguettes, that’s something you just can’t find anywhere!
There is nothing better then homemade bread and these look utterly PERFECT! The next time baking we will try Platinum yeast .
Cheers,
J+C
Jess — Baguette pan?? You so fancy. 🙂
Sue — Thank you! Anything to make bread baking a little easier to understand.
Judit and Corina — Thanks so much! Definitely try the Platinum!
These baguettes are beautiful Stephanie! Nothing beats the smell of fresh bread – I’ll bet it smelled wonderful baking up and love that they are whole wheat 🙂
Kelly — Thanks, dear! They did smell pretty wonderful. 🙂
So, is it weird that my husband is the baguette maker in the house? He loves baking baguettes so I always let him. Maybe it’s about time that I give them a try!
Jessica — That is so awesome! My husband is the, uh, grilled cheese maker in our house? 😉
These look great! I’m seriously impressed with your bread baking skills!
These could not be more perfect or beautiful-looking! I want a whole batch to myself.
This is usually favorite bread to buy over French Bread! I am going to make this tonight!
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Great recipe I substituted honey for brown sugar and used a container of water in oven and threw in some ice cubes for steam that gave a really nice crunchy crust.. Best whole wheat banquette I ever had including some fine restaurants.
I recently became in employed. I like be to bake breads and rolls etc and want to turn this into some kind of buisness. Any suggestions or ideas on best ways to go about this ???? I am in the u.k
Sorry, that should read UN employed !!
These were delicious and are my goto. I bake the for holidays and freeze to have on hand because we are stationed where the only stores around all use aluminum and high fructose to bake. I cut the salt down a pinch. -Aud
Stephanie Vietnamese add rice flour to their baguettes. I flour jasmine white rice in my blender. Their proportions are 1/3 rice flour for every 2/3 all purpose flour. These are for Banh Mi sandwiches. I made some Hoagie buns from a recipe in an Amish baking Book and I added jasmine rice flour. Towards the end of them I was slicing them and toasting them but I could not understand why they tasted so good and then I remembered my last minute experiment. The dough is cracky and light and the rice flour absorbs water just like all purpose. Now I’m going to make some whole wheat with my Canadian whole wheat.and rice flour. By the way by using rice flour it eliminates the Gluten. Im just a retired cop with Swedish heritage that loves to cook and bake.
I have made this twice and it’s so easy! It’s my favorite pinned baguette recipe.
Hey I was wondering if I could use fresh yeast instead of active dry? Would be great in that case
Thank you. Mde the baguettes today. Followed the recipe exactly except that I used a different brand of yeast. At the end of the process, out popped four baguettes from the oven. I’d be happy to upload a picture, but I’m not quite sure how.
★★★★★
Paul, That’s amazing!! Thank you for sharing. 🙂
What a simple recipe. The bread came out perfect! I added a tiny bit of egg wash before putting them in the oven so they’d brown a little. Definitely going to make more bread with your recipe. Thanks so much!
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Very good recipe! I used white whole wheat flour (King Arthur brand). Thanks for sharing!