Honey Wheat Rye Baguette
Crusty outside soft inside, the combination of rye, wheat, and the sponge, bring a ton of flavor for this low sodium baguette.
Servings: 32 Slices
Calories: 51kcal
Equipment
- Stand Mixer
Ingredients
Sponge
- 1 cup Dark Rye Flour
- 1 cup water filtered, luke warm
- 1 Tbsp Active Dry Yeast
Dough
- 3 ½ cups Whole Wheat Flour
- 1 ¼ cup water filtered, luke warm
- ¼ tsp Himalayan Sea Salt
- 2 tbsp Honey
Instructions
Sponge
- Combine rye flour, water, and yeast in large bowl (i do it right in my stand mixer bowl)
- Stir until combined
- Let proof in warm, draft free place (like microwave or room temp oven) for 1 hour
Dough
- Add water, honey, and salt to sponge and stir to combine
- Add wheat flour to sponge mix
- Using a dough hook, turn stand mixer to lowest setting to incorporate ingredients just enough to not explode flour all over your kitchen
- Turn the mixer up 1 setting and let the dough knead for 20 minutes
Rise
- Pull dough from bowl and form a ball
- Oil mixing bowl
- Return dough ball to mixing bowl, coating with oil
- Cover with plastic wrap
- Let proof in warm draft free place for 1½ - 2 hours
Rest & Shape
- Pull dough from bowl
- Punch down and reform a ball
- Losely cover and let rest 15 minutes
- Cut dough in 2 or 3 equal pieces depending on how many and what size loaloaves you want
- Shape and place in desired bread pans or proofing baskets
- Let proof for another 40 Minutes
Bake
- PreHeat oven to 450F
- Score the top of your loaves
- Place loaves in oven
- Reduce oven temp to 400
- Bake 25 To 45 minutes our until internal temp hits 200F
Tips
- If using a covered baker, bake covered for 30 minutes then remove cover to brown top
- To help dough from drying out if using standard loaf pans, add a small pan of water to your oven to add moisture during baking
Nutrition
Serving: 1Slice | Calories: 51kcal | Carbohydrates: 11.4g | Protein: 1.6g | Fat: 0.3g | Polyunsaturated Fat: 0.1g | Sodium: 14.3mg | Potassium: 66.2mg | Fiber: 2.2g | Sugar: 1.3g