Mostly Whole Wheat Baquettes

I am pro whole wheat bread!  When  I first saw this recipe in a cookbook I overlooked it because it calls for some all purpose white flour.  I don't usually have white flour anymore since I started grinding my own wheat.  However, for Valentine's sugar cookies I thought wheat flour may not turn out so great, so I bought some unbleached all purpose flour.  Since I had plenty of leftover white flour I decided to give this recipe a try.  I am glad I did!  Warm bread out of the oven is soooo delicious!  Next time, I will increase the whole wheat ratio to see how it turns out.    Another day I may share the whole wheat honey bread recipe I use.

In a large bowl mix:
2 cups whole wheat flour
1 1/2 cups all purpose flour
2 teaspoons salt
1 teaspoon Succanat (or brown sugar)
1 1/2 teaspoon instant yeast

Mix all the ingredients together, than add about 1.5 cups water.  Mix into a dough that will be pretty wet.  Add water or flour if needed.  Cover with plastic wrap and let the dough sit at least one hour, until it is doubled in size.

Before covering.

After rising-see how wet the dough is?

Flour a counter top amd your hands and dump your dough onto the counter.  Knead a few times, then divide the dough into either two  large baquettes or four small baquettes.  Grease a cookie sheet (olive oil or cooking spray) and lay your baquettes onto the sheet.  Cover with a towel and let them rise at least 30 minutes, until they double in size.  Heat the oven to 400 F while the dough rises.

Before rising the second time.

After rising again.

When ready to bake, turn the heat down to 375 F and slash the dough on top with a sharp knife. 

Bake until golden brown and the internal temp is at least 210 F. 

Directions call for cooling before slicing, but I don't follow these directions!  I slice my bread immediately and spread with real butter.  Yum!