Ciscoe recipe: Homemade whole grain and olive oil baguette


by Lynne Vea, PCC Natural Markets Chef

Posted on February 13, 2010 at 6:29 PM

Updated Saturday, Feb 13 at 6:42 PM

(Makes 2 loaves)

2 cups whole grains (see note)
2 tablespoons flax seed
2 cups warm water (90-105 degrees)
11/2  packages active dry yeast
1 tablespoon sugar
3 tablespoons extra virgin olive oil
1 teaspoon salt
4 cups bread or unbleached white flour
Flour to dust
Extra virgin olive oil for finished dough

Place the whole grains and the flax seed in a blender and grind to a medium fine consistency. (About 30-45 seconds.)
In a measuring cup, combine 2 cups warm water, the dry yeast and the sugar. Let sit until the yeast begins to proof by becoming foamy, about 5 minutes. In a large bowl mix together the ground whole grains, the bread flour and the salt. Pour in the yeast mixture and the olive oil. Mix until it forms a coarse dough and then scrape the mass out onto a lightly floured surface. With your hands, knead the dough until smooth and elastic, dusting with flour as needed to prevent sticking. (About 8 minutes) Shape the dough into a ball and lightly oil the outside of it. Place dough in a bowl, cover with a towel, and let it proof in a warm place for 3/4 hour until the dough doubles in bulk.
Form the dough into two long baguettes, about  2 inches thick and place on a baking sheet. Make small cuts at a diagonal across the top and brush generously with olive oil. (You may also sprinkle the top with sesame seeds, flax seeds, sunflower seeds or coarse grain salt such as Celtic Grey.) Let rise again for about 20 minutes.
Bake at 400 degrees F. for 15-18 minutes or until the surface is golden brown and the loaf sounds hollow when tapped.

Note: Grains to choose from include: wheat berries, spelt berries, oats, barley, kamut, millet, farro, buckwheat groats, quinoa and others!

Recipe developed by Lynne Vea