WHOLE WHEAT BAGUETTES

"The Whole Wheat Baguette is a healthful adaptation of the old French favorite. The secret is blending all-purpose flour in with the whole wheat flour. Great with honey, orange marmalade, or toasted with butter and garlic salt."

2 1/2 cups all-purpose flour
2 1/4 cups whole wheat flour
1 envelope Fleischmann’s RapidRise Yeast
2 teaspoons sugar
2 teaspoons salt
1 1/4 cups water
1/2 cup milk
2 tablespoons shortening OR butter
2 tablespoons cornmeal (optional)

Combine flours in a large mixing bowl. Reserve 1 cup; set aside. Add undissolved yeast, sugar and salt to flour in mixing bowl and mix well.

Heat water, milk and shortening to 120 to 130 degrees F. Add warm liquids to dry mixture; mix until well blended. Gradually add enough reserved flour to form a soft ball of dough. Turn dough onto floured surface.

Knead (with reserved flour) for about 10 minutes or until dough is smooth and elastic. Cover; let rest 10 minutes.

Divide dough in half. Roll each half to a 16 x 10-inch rectangle. Roll up lengthwise, as for a jelly roll.

Grease baking sheets; sprinkle with cornmeal if desired. Place each loaf on baking sheets. Slash top of loaves diagonally about 1/4-inch deep and 2 inches apart. Cover; let rise until double, about 30 to 40 minutes.

Preheat oven to 400 degrees F.

Brush loaves with cold water. Bake for 15 minutes. Brush again with cold water. Bake for 10 minutes more, or until golden brown. Cool on wire racks.

Makes Two Baguettes

Nutrition Information Per Serving: Serving Size: 2 slices (1/24th of recipe), Calories: 100, Total Fat: 1.5 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 200 mg, Carbohydrates: 19 g, Dietary Fiber: 2 g (1.0 gram/ounce), Sugars: 1 g, Protein: 3 g

Source: Fleischmann’s Yeast