100% Whole Wheat Baguette

1. 1

   In a large bowl, combine water, yeast, and sugar.

2. 2

   Let stand 5 minutes.

3. 3

   Stir in half (1 1/2 cups) of the flour, gluten and salt vigorously until smooth.

4. 4

   Add remaining (1 1/2 cups) flour to form a dough; adding more if it feels too sticky.

5. 5

   Knead for 10-15 minutes or until elastic on a lightly floured surface.

6. 6

   Preheat oven to 400u00b0 and let rise near the stove in a well-greased bowl until doubled in size, about 45 minutes.

7. 7

   Punch down and separate into 2 balls.

8. 8

   Roll each into a 5 by 12 inch rectangle, then roll along the long side to form a long, thin log.

9. 9

   Pinch ends shut, slash diagonally several times with a sharp knife, and arrange loaves on a greased baking sheet sprinkled with cornmeal.

10. 10

    Brush loaves with water and sprinkle with a bit of flour.

11. 11

    Let rise again, about 20 minutes and bake for 15-10 minutes, or until golden brown.

* Per serving · 4 servings · Values may vary.

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