Whole Grain Chia Baguettes

Whole Grain Chia Baguettes

Nutty whole wheat baguettes with a crackly crust and a boost of crunchy chia seeds.

Total 4 hr Makes 22 slices Calories 95/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

These baguettes swap part of the flour for whole wheat and fold in chia seeds for texture and a mild nutty flavor. A slow rise builds flavor while a hot, steamy oven delivers a crisp, shattery crust around a tender, airy crumb. Serve alongside soups, stews, or a simple cheese board.

Ingredients

  • 2 cups whole wheat flour
  • 1 1/2 cups bread flour
  • 1/4 cup chia seeds
  • 2 1/4 teaspoons active dry yeast
  • 1 3/4 teaspoons fine sea salt
  • 1 tablespoon honey
  • 1 1/2 cups warm water (about 105°F)
  • 1 tablespoon olive oil
  • 1 cornmeal, for dusting

Method

  1. In a small bowl, stir the chia seeds into 1/4 cup of the warm water and set aside to gel, about 10 minutes.

  2. In a large bowl or stand mixer bowl, whisk together the whole wheat flour, bread flour, yeast, and salt.

  3. Add the honey, olive oil, remaining warm water, and the chia gel to the dry ingredients. Mix with a dough hook or wooden spoon until a rough dough forms.

  4. Knead the dough on a lightly floured surface, or with the mixer on medium-low, until smooth and elastic, about 8 minutes.

  5. Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

  6. Punch down the dough and divide into 2 equal portions. Rest the portions on the counter, covered loosely, for 10 minutes.

  7. Shape each portion into a long baguette about 14 inches long by rolling and stretching the dough, tapering the ends slightly.

  8. Place the shaped loaves on a baguette pan or a baking sheet dusted with cornmeal, cover loosely with a kitchen towel, and let rise until puffy.

  9. Preheat the oven to 450°F and place a shallow pan on the bottom rack to hold water for steam.

  10. Using a sharp blade, score each loaf diagonally with 3 to 4 slashes about 1/4 inch deep.

  11. Slide the loaves into the oven and pour 1 cup of hot water into the preheated pan to create steam. Bake until deep golden brown and the loaves sound hollow when tapped.

  12. Transfer the baguettes to a wire rack and cool at least 20 minutes before slicing.

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    Whole Grain Chia Baguettes

    These baguettes swap part of the flour for whole wheat and fold in chia seeds for texture and a mild nutty flavor. A slow rise builds flavor while a hot, steamy oven delivers a crisp, shattery crust around a tender, airy crumb. Serve alongside soups, stews, or a simple cheese board.

    4 hr 22 slices 95 cal

    Ingredients

    • 2 cups whole wheat flour
    • 1 1/2 cups bread flour
    • 1/4 cup chia seeds
    • 2 1/4 teaspoons active dry yeast
    • 1 3/4 teaspoons fine sea salt
    • 1 tablespoon honey
    • 1 1/2 cups warm water (about 105°F)
    • 1 tablespoon olive oil
    • 1 cornmeal, for dusting

    Method

    1. 1

      In a small bowl, stir the chia seeds into 1/4 cup of the warm water and set aside to gel, about 10 minutes.

    2. 2

      In a large bowl or stand mixer bowl, whisk together the whole wheat flour, bread flour, yeast, and salt.

    3. 3

      Add the honey, olive oil, remaining warm water, and the chia gel to the dry ingredients. Mix with a dough hook or wooden spoon until a rough dough forms.

    4. 4

      Knead the dough on a lightly floured surface, or with the mixer on medium-low, until smooth and elastic, about 8 minutes.

    5. 5

      Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

    6. 6

      Punch down the dough and divide into 2 equal portions. Rest the portions on the counter, covered loosely, for 10 minutes.

    7. 7

      Shape each portion into a long baguette about 14 inches long by rolling and stretching the dough, tapering the ends slightly.

    8. 8

      Place the shaped loaves on a baguette pan or a baking sheet dusted with cornmeal, cover loosely with a kitchen towel, and let rise until puffy.

    9. 9

      Preheat the oven to 450°F and place a shallow pan on the bottom rack to hold water for steam.

    10. 10

      Using a sharp blade, score each loaf diagonally with 3 to 4 slashes about 1/4 inch deep.

    11. 11

      Slide the loaves into the oven and pour 1 cup of hot water into the preheated pan to create steam. Bake until deep golden brown and the loaves sound hollow when tapped.

    12. 12

      Transfer the baguettes to a wire rack and cool at least 20 minutes before slicing.