Whole Wheat Baguettes

Making Bread for some is just not going to happen and then there are the ones that love to make it.  I fall somewhere in between.  I love making it but you better be sure you have the time to be at home!  It's always the smell that keeps me coming back to baking it! Nothing like the smell of bread cooking in the oven!  And the taste of fresh bread and butter... Ok, I gotta go make some bread now!!!  :)

Whole Wheat Baguettes

Ingredients:

2 1/2 to 3 cups all-purpose flour

2 packages of active dry yeast

1 Tbs sugar

1 1/2 tsp salt

2 cups warm water

2 cups whole wheat flour

1 slightly beaten egg white

1 Tbs water

• In a large mixer bowl stir together 2 cups of the AP flour, the yeast, sugar, and salt.  Add warm water.
• Beat with an electric mixer at low speed for 1/2 minute, scraping sides of bowl constantly.  Beat 3 minutes at high speed.  Using a spoon, stir in the whole wheat flour and as much of the remaining AP flour as you can.
• Turn out onto a lightly floured surface.  Knead in enough of the remaining AP flour to make a stiff dough that is smooth and elastic (8-10 min total).  Shape into a ball.  Place in a lightly greased bowl; turn once to grease surface.
• Cover; let rise in a warm place till double (1 to 1 1/2 hours)
• Punch the dough down; turn out onto a lightly floured surface.  Divide dough in thirds.  Cover; let rest 10 minutes.
• Roll each third into a 12x10 inch rectangle.  Roll up tightly from long side; seal well.  Taper ends.  Place, seam side down, on a greased baking sheet.  Brush with mixture of egg white and water.
• Cover; let rise till nearly double (30 to 45 minutes).  With a sharp knife, make 3 diagonal cuts about 1//4 inch deep across tops of loaves.
• Bake in a 450 over for 15 to 20 minutes or till done.  Serve same day or freeze.  Make 3 loaves, 24 servings.

Nutrition information per serving:

86 Cal., 3 g pro. 18 g carbo, 0 g fat 2 g fiber