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Whole Wheat Baguettes With Sun Dried Tomatoes And Herbs

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Ingredients
  Active dry yeast 1 Tablespoon
  Cooking oil 1 Tablespoon
  Purified water 1 1⁄2 Cup (24 tbs), warm
  Salt 1 Teaspoon
  Whole-wheat flour 1 1⁄4 Cup (20 tbs)
  Unbleached white flour 3 Cup (48 tbs) (Or More)
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), finely chopped
  Sun-dried tomatoes 1⁄2 Cup (8 tbs), soaked in 1 cup boiling water
  Dried rosemary leaves 1 Teaspoon, finely chopped
  Chopped fresh basil 2 Tablespoon
Directions

GETTING READY
1. Place a pizza stone in the middle rack of the oven and preheat oven to 400°F.

MAKING
2. In a large bowl with warm water, dissolve yeast.
3. Mix in whole-wheat flour, 2 /12 cups white flour and salt.
4. Transfer to a floured work surface and knead for about 8 to 10 minutes to sticky, smooth, elastic dough, adding more flour, if required.
5. Transfer to a clean bowl and keep aside for 2 hours, covered, to triple the dough.
6. Saute garlic in a olive oil on low heat for 1 to 2 minutes or until they begin coloring.
7. Drain soaking liquid of drained tomatoes. Chop finely.
8. Punch the dough. Scatter garlic along with its cooking oil, herbs, and tomatoes. Knead for even distribution of ingredients.
9. Transfer to a floured surface and halve it. Using floured palms, roll dough into 2 baguettes of 10 inched long.
10. Arrange baguettes on rimless baking sheet or parchment-lined paddle. Using a sharp knife, make 3 diagonal slashes on each loaf.
11. Using a towel, cover, and keep aside for 45 minutes to double the volume.
12. Slide the baguettes with parchment paper in preheat pizza stone or with the baking sheet on oven rack.
13. Bake for about 40 minutes.
14. Transfer to a rack and allow to cool.

SERVING
15. Serve baguettes with cheese f your choice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Snack
Method: 
Baked
Ingredient: 
Tomato
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
6

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