This whole wheat baguette has a chewy crust and soft interior with real, hearty flavor. It’s a simple dough that bakes into four beautiful loaves you’ll want to make again and again!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Prep Time
30 minutes
Cook Time
30 minutes
Proof Time
1 hour 30 minutes
Total Time
2 hours 30 minutes
Servings
4 small loaves
Difficulty
Easy to intermediate bread recipe
Calories *
395 kcal per serving
Technique
Mix, knead, rise, shape into logs, proof again, then bake until golden.
Flavor Profile
Nutty, slightly sweet whole wheat flavor with a chewy crust and soft interior.
* Based on nutrition panel
I made these during a snow day and the tip about adding flour gradually while kneading really helped me get the texture right. They turned out perfectly chewy with a soft center! ⭐⭐⭐⭐⭐
Lauren
Why You Will Love This
- Classic baguette texture. Crisp outside, soft inside—just like my french bread, but these whole grain baguettes have more depth than a traditional white-flour baguette.
- Balanced dough hydration. Whole wheat absorbs more liquid, and this recipe accounts for it so your loaves hold their shape.
- Great for everyday use. Slice for sandwiches or serve alongside soups like you would with my crusty no-knead bread with toasted grains.
- Simple, repeatable process. Once you’ve made it once, it becomes second nature—similar to my whole wheat bread.
Table of Contents
Baking bread like this has a rhythm to it. Once you start measuring and mixing, everything else follows naturally—knead, rest, shape, bake. It’s the same steady process I follow when making my whole wheat dinner rolls, just shaped differently.
And shaping the dough into baguettes? Bakers, you know it somehow makes it taste even better! If you like working with dough, my sourdough pretzel recipe (coming soon!) is another fun way to practice shaping!
Ingredients & Substitutions
- Whole wheat flour: Adds flavor and absorbs more liquid than white flour, which is why the dough needs careful balance.
- All-purpose flour: Keeps the crumb lighter so the baguettes aren’t too dense.
- Instant yeast: Gives a reliable rise.
- Brown sugar: Adds a subtle sweetness and helps the yeast activate.
- Warm water: Around 120°F helps everything come together smoothly. If you love a softer loaf, my buttermilk bread has a similar richness with a more tender crumb!
- Salt: Essential for flavor and structure.
See the recipe card for full information on ingredients and quantities.
Variations for Whole Wheat Baguette
- Add seeds or grains. Mix in sunflower seeds or oats for a heartier loaf similar to my crusty no-knead bread with toasted grains.
- Shape into rolls. Divide smaller and bake like my whole wheat dinner rolls. For a more relaxed method, you might also like my no knead whole wheat bread (coming soon!) with a similar hearty flavor.
- Add a touch of sweetness. A bit of honey brings it closer to my whole wheat honey oatmeal bread.
Professional Tips
- Watch the dough, not the clock. Whole wheat flour takes a minute to fully hydrate, so what feels dry at first often evens out as you knead. Give it a little time before reaching for more flour or water.
- Add flour slowly. I almost always add a little extra all-purpose flour while kneading, but just a sprinkle at a time. It’s much easier to add than to fix a dough that’s gone too far.
- Don’t overwork the shape. When rolling the baguettes, aim for even pressure and a smooth surface. If the dough starts resisting you, let it rest for a few minutes and come back to it. Unlike recipes that rely on a preferment, this dough develops flavor during fermentation as it rises!
- Score quickly and confidently. A fast, clean cut helps the loaves expand in the oven. If you hesitate, the blade drags and you lose that lift.
- Bake until truly golden. Whole wheat loaves need a little more color than you might expect. That deeper golden crust is where the flavor is.
How to Make Whole Wheat Baguette
Use these instructions to make the perfect whole wheat baguette every time! Further details and measurements can be found in the recipe card below.
Step 1: Mix dry ingredients. In a large mixing bowl or stand mixer, combine whole wheat flour, brown sugar, and yeast.
You can also use a bread machine on the dough cycle to mix and knead the dough.
Step 2: Add water. Pour in warm water and stir until combined into a shaggy dough.
Step 3: Add flour and salt. Mix in all-purpose flour and salt until a rough dough forms.
Step 4: Knead dough. Knead 8–10 minutes until smooth and slightly sticky, adding flour as needed.
Step 5: First rise. Place in a greased bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled at room temperature, about 1 hour.
You can refrigerate the dough in the fridge after the first dough rise and bake the next day.
Step 6: Divide dough. Punch down and divide into 4 equal pieces.
Step 7: Shape baguettes. Roll each into a 12-inch log.
Use the heel of your hand to gently roll and seal, then pinch the seam closed. You want enough tension to hold the dough shape without tearing the surface.
Step 8: Second rise. During the final proof, keep the shaped loaves covered with a tea towel. Let rise for 30 minutes until puffy.
Step 9: Score loaves. Use a sharp knife to make diagonal slashes across the tops of your loaves.
Step 10: Bake loaves. Bake at 375°F for 30 minutes until golden brown. You can bake these on a baguette pan or loosely tent with foil if they brown too quickly!
For a crisp crust, bake on a baking stone and add a cup of water to the oven to create steam when you close the oven door.
Step 11: Cool completely. Transfer to a wire rack to cool before slicing.
Recipe FAQs
A whole wheat baguette is generally considered healthier than a white baguette because it contains more fiber, vitamins, and minerals from the whole grain. The fiber helps support digestion and can make the bread more filling.
That said, it’s still bread, so portion size matters. Enjoying a whole wheat baguette as part of a balanced meal with protein and healthy fats helps keep it satisfying and more nutritionally balanced.
Too much flour or not enough kneading can lead to dense loaves.
Use slices like sandwich bread or toast them for bruschetta. It’s perfect soups or alongside spreads—similar to how you’d serve whole wheat pita bread. You can even go sweet and pair it with flavors like those in my whole wheat chocolate chunk fig bread or whole wheat chocolate chip zucchini bread.
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Whole Wheat Baguette
Ingredients
- 2 ½ cups whole wheat flour
- 1 tablespoon light brown sugar
- 1 ½ teaspoons instant yeast
- 1 ½ cups warm water, about 120°F
- 1 cup all-purpose flour, plus more as needed
- 2 teaspoons kosher salt
Instructions
- Combine whole wheat flour, brown sugar, and yeast in a large bowl.
- Add warm water and stir to combine.
- Mix in all-purpose flour and salt until a dough forms.
- Knead 8–10 minutes until smooth and slightly sticky.
- Place in a greased bowl, cover, and let rise 1 hour until doubled.
- Punch down and divide into 4 pieces.
- Roll each piece into a 12-inch log.
- Place on a baking sheet, cover, and let rise for 30 minutes.
- Score tops with a sharp knife.
- Bake at 375°F for 30 minutes until golden brown.
- Cool completely before slicing.
Notes
- Yield – 4 small baguettes
- Flavor Tips – Add seeds or a touch of honey for variation.
- Technique – Keep dough slightly sticky; avoid over-flouring.
- Storage – Store 2 days at room temp or freeze sliced.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
I hope you enjoyed this simple, hearty bread recipe. Check out our other delicious yeasted bread recipes for more baking inspiration!
I made these during a snow day and the tip about adding flour gradually while kneading really helped me get the texture right. They turned out perfectly chewy with a soft center!
This recipe turned out perfect! Also I took the seed mixture from your Whole Grain Seeded Bread and you have never tasted such delicious baguettes. Can I freeze these baguettes and for how long?
Thanks so much!
I love that mashup idea! Yes, you can freeze them. Cool completely, then wrap tightly in plastic wrap and foil or place in a freezer bag. They’ll keep well for about 2–3 months. Thaw at room temp and refresh in a 350°F oven for 5–10 minutes to crisp the crust again. Happy baking! ~gvd team
I made these for Friday night dinner with French onion soup, and they loved the bread. I did make it ahead and let the dough retard overnight, and they baked perfectly the next morning.
Great recipe, can you refrigerate the dough, if so, how long?
Hi Penny! Yes, you can refrigerate the dough for up to 24 hours after the initial rise (step 3). Punch it down and put it in a lightly greased bowl. Cover the dough tightly with plastic wrap. Let the dough come to room temperature before continuing, but then just pick up where you left off at step 4! ~gvd team
Just made this recipe! I used spelt for the other 1 Cup of flour, and added 1/4 cup Gluten and 1 Tblsp xantham gum, to help with binding. 25 mins and internal temp was 205F. Really nice baguettes! Thx for this recipe. This makes heavy loaves with a crunchy crust. So happy to have made these. Thank you.
Hi Kenton! That sounds delicious! So pleased to hear you enjoyed them and really appreciate you taking the time to come back and comment your experience! Happy baking! ~gvd team