Rosemary French Baguette
September 21, 2011 § 3 Comments
I wanted to make whole wheat bread…but I didn’t know what kind. Then I remembered how much I love baguettes and decided to make that.
And then added a buttload of Rosemary.
I also ended up adding a little bit too much salt 
Which caused the dough not to rise a lot
Which caused the bread to be really dense.
But still delicious 
Ingredients
2 Cups All Purpose White Flour
1.5 Cups Whole Wheat Flour
1.5 Cups Lukewarm Water + 1TB Honey+1TB Yeast
1 teaspoon salt (I think I added about a tablespoon, eek!)
1 teaspoon rosemary
Method
Let the yeast+water+honey mixture bloom for around 10 minutes.
In the meantime, mix together all your dry ingredients so they’re properly combined. After the yeast has bloomed, add everything together and knead for 10 minutes. Let dough rise for 3-5 hours.
Form into baguette like shapes. Cut fun shapes and designs into the top, and bake at 375 degrees for 25-30 minutes until desired brown-ness.
I love whole wheat bread and rosemary…this is the perfect combination. This might go well with some good olive oil !!
That is a great idea!
I paired mine with this french cheese called reblochon. If you’ve never had it, get your hands on some! It’s like a funky brie but so much better.
I have been wanting to try making baguettes for forever and I love that you did a whole wheat one!