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Whole Wheat Baguette/Long Loaves | Vegan Richa

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.
 
 
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.
 
 
 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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30 Comments

  1. The Bobster says:

    Is it alright not to add in the maple/agave?

    1. Richa says:

      Sure, you can use any sweetener or equivalent sugar.

  2. The Bobster says:

    is it alright not to add the agave/maple???

  3. Sunday Morning Banana Pancakes says:

    aaaaah olive loaf – YES! This bread looks so yummy, perfect for bruschetta!

  4. Kiersten @ Oh My Veggies says:

    I love the idea of adding olives! Olive bread is my favorite, but it’s quite hard to find at bakeries. I really need to try making bread someday. Yours looks absolutely perfect!

    1. Richa says:

      Thanks Kiersten. Give breads a try. Once you start baking some, you cant stop!

  5. Spice up the Curry says:

    bread looks fantastic. perfect texture.

  6. Kristy says:

    Summer days do seem to slip away more quickly, don’t they?

    My first bread making experience was with baguettes (my grandma taught me, and her mother taught her). I would love to try a whole wheat version! Awesome!

    1. Richa says:

      i havent had any white bread except some sourdough in a bunch of years now:) make bread Kristy!

  7. Happy Go Lucky Vegan says:

    I just made my first loaf of bread over the weekend- and now i’m excited to venture out and try other loaves. This looks great – thanks for the step by step!

  8. Richgail @AstigVegan says:

    You’re right, so much more happen in the Summer, which is not necessarily a bad thing. Thanks for the step by step guide for making this loaf. I also like the idea of adding olives and garlic ๐Ÿ™‚

  9. Bobbie {thevegancrew} says:

    Just lovely!