Whole Wheat Baguette/Long Loaves. Step by step. Vegan recipe

This post contains affiliate links. Please see our disclosure policy.

Is it just me, or there are fewer hours in a day in Summer:) Time just seems to fly by.. With just 3-4 warm and sunny months, there seems to be numerous things to be done, events, plans and celebrations.. Lots of baby showers, babies:) I have some posts in drafts, but with unedited pictures. And Also a bunch of reviews and giveaways, and the awards that some amazing bloggers have passed on to me!

Lets get to the recipe.. A wheat baguette or long loaf. This is not a very artisan chewy baguette. This loaf keeps well for a few days, is soft on the teeth and can be used for sandwiches. You can shape this any which way. make buns, or a medium sized loaf in a bread pan. This dough is like my Everyday sandwich bread. Versatile and can be easily adapted to make a sandwich bread loaf, pizza crust and what not.

Added some chopped olives for an Olive loaf below. Add chopped garlic and herbs for a garlicky loaf, add seeds of choice, cooked whole grains, dried fruit etc for variations.

There are videos and links on the steps below to help. When starting out, I did follow the procedures to the T. After baking a bunch of loaves, I cut down steps to just about work it(I am lazy, or as hubbs sez.. an engineer who optimizes everything).Once you get a feel of the dough and how your flours and dough bake, you can cut down on the kneading and shaping and such. When I started out baking breads, all the information and details made it feel like a completely new art to learn. but it isnt so.:) If I can bake a bread, you can too.

Vegan breads and glutenfree breads collection here.

Ingredients:

1/4 cup water

1 teaspoon raw sugar

1 teaspoon active yeast

1/4 cup+ 2 Tablespoons water

2/3 teaspoon salt

1 Tablespoon agave/maple

1 Tablespoon oil

1/2-3/4 cup bread flour

1 Tablespoon vital wheat gluten(optional)

1 cup wheat flour

Method:

In a bowl, add a 1/4 cup warm water, sugar and yeast and mix well. Let sit for 10 minutes or until frothy

Add the 1/2 cup bread flour, gluten, wheat flour, salt, agave, oil and mix for a few seconds.

Add 1/4 cup+ 2 Tablespoons cool water and knead for 2-3 minutes. You might need a few Tablespoons more bread flour(depends on the wheat and other factors)

Knead into a just about smooth dough. 4-5 minutes

Let rise for 1.5 hours or until more than doubled.

At this point, you can punch it down and refrigerate it overnight for a better texture and developed flavor.

Or punch it down and knead for a minute. Use a little bread flour to work. Throw on the counter top for another minute. Divide the dough into 2 for long loaves(or make rectangle and roll up into one bread loaf for a medium size sandwich bread pan). Roll each between your hands or on a surface to form a log.(You can also make a rectangle and fold it in twice and seal and then elongate it by rolling. Video here)

Liberally dust the logs and place on parchment to rise. Cover lightly with a towel and let rise for 40 minutes.

Preheat the oven to 400 degrees F. Slash/score the loaves on top as desired. (how to score baguettes here). I usually add a few shallow cuts with a sharp knife.

Spray top with water and bake for 20-25 minutes for 2 loaves. 35-40 minutes if baking 1 loaf in a bread pan.( I spray the top with water instead of baking at very high temperature and then tossing in ice cubes for a chewy crust. I prefer my loaves less tough and chewy)

Cool completely(half an hour) before slicing.