Earthy French Bread
 Recipe Source

Author: Bob and Robin Young

Web page:

This is a real diversion from your standard French bread. Well worth the try.

 Recipe Type
2 c    unbleached All-Purpose flour  
1 c    Whole wheat flour  
  Rye flour  
2 T    Flax seeds, dry roasted  
1 T    Dry active yeast  
2 t    Sea salt  
1 t    Sugar  
2 c    Water, 100 - 105  
1 Combine the flours, yeast, salt, flax seeds and sugar in a mixer bowl. Fit the mixer with a dough hook. Blend all dry ingredients.
2 Add all of the water at once. Fully incorporate the dough, scraping down the sides as necessary.
3 Knead for about 4 minutes. The dough will be soft and tend to climb the dough hook.
4 Divide the dough in half - about 1 pounds - and place on a lightly floured board. Roll and tuck the dough into a long roll.
5 Place each dough tube in a greased and corn meal dusted baguette pan. Cut the top lengthwise.
6 Cover and let rise for 1 hour or until the baguette has doubled in size.
7 Pre-heat the oven to 425 F. Bake the bread until done, about 35-40 minutes. The internal temperature should be 190 or slightly higher. Remove from heat and place on a cooling rack for 20 minutes before cutting.
Yield: 2 baguette loaves
Preparation time: 1 hour and 50 minutes
Cooking time: 45 minutes
Ready in: 2 hours and 15 minutes
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.