Whole-Wheat Baguettes with Sunflower Seeds
Baguettes are my favorite bread to bake and Nico’s favorite bread to eat. Lately, I have been experimenting with adding flavorings to my breads, and have had some great successes! Check out my Kalamata Olive and Rosemary Baguette recipe from a few months back or my Sun Dried Tomato Parmesan Baguete recipe! Want to stick to the basics? Try my French Baguette recipe!
Today, I wanted to try out a whole-wheat loaf. I have been tasting some amazing breads during our travels and have been feeling like switching up from white breads to something a bit “healthier”. I saw some gorgeous loaves of sunflower seed baguettes in a shop and wanted to replicate the look and flavor. Most of the seeds fall off as you eat it, I am thinking an egg glaze would do the trick if you want to have them stick a bit better.
Over the past couple of years, my baguettes have been officially approved by every French immigrant that we have come in contact with, so you can take comfort in the authenticity of this recipe!
I can’t claim that baguettes are easy, it took me almost a year and buying a new oven to perfect my recipe! My aha moment was when I finally decided to rise my baguettes on a floured towel and the addition of ice cubes to the oven. Some people prefer to spray the baguettes with water before baking, but I am fond of my ice cube technique. The convection oven does wonders, but it was truly those two simple steps that made my baguettes into what they are today.
I cannot tell you about how much joy I derive out of not having to pay $5 per loaf at the grocery store and making three loaves for pennies instead! Baguettes are a staple in France, and to an extent, a large part of Western Europe. No one would think of charging more than a euro or two for a loaf!
Price aside, I have a hard time finding a true artisan baguette in the United States, generally, the baguettes here are an odd hybrid of baguette and white Sandwich Bread. The bread should be chewy with a crispy brown crust, not soft and fluffy with an egg-washed sheen.
Have patience with your loaves and yourself. Do not try to rush the rising process, but do not judge yourself if the loaves don’t look perfect the first time around. Odds are, if you followed the recipe, the bread will be delicious!
I like to use a razor blade to slice slits into my loaves, I find most knives catch a bit too much on the dough and leave awkward serration marks.
Your loaves are always best day of, but mine last in aluminum foil for up to 3 days. Freeze in foil if keeping for longer.
This seeded bread is based on a French baguette dough, with a mix of dry-roasted seeds added (poppy, millet, linseed, sesame. ).
Delicious on its own, this bread makes excellent toast to go with foie gras, adding an amazing complementary crunch.
Last modified on: October 24 th 2017
- 1 50 g sesame seeds
- 2 50 g linseed
- 3 50 g poppy seeds
- 4 50 g millet
- 5 200 ml water
- 6 1 kg plain white flour (French Type 65)
- 7 18 g salt
- 8 250 g leaven
- 9 7 g yeast
- 10 600 g water
- Total weight: 2,275 grams
Time required for this recipe:
|Preparation||Resting||Cooking||Start to finish|
|47 min.||2 hours 50 min.||50 min.||4 hours 27 min.|
- When will I finish if I start the recipe at . ?
When should I start for the recipe to be ready at . ?
Step by step recipe
Stage 1 – 5 min.
Preheat the oven to 360°F (180°C).
Mix 50 g sesame seeds, 50 g linseed, 50 g poppy seeds and 50 g millet (see below for more about seeds).
Stage 2 – 1 min.
Stage 3 – 20 min.
Lay a sheet of cooking parchment on a baking sheet and spread out the seeds evenly on this.
Put in the oven for 20 minutes to dry roast.
Stage 4 – 1 min.
Stage 5 – 2 min.
As soon as you take the seeds out of the oven, tip them into the water. The paper is useful for this.
Leave the seeds to absorb the water while you make the bread dough.
You will see that the weight of water is the same as the weight of seeds.
In bread-making, the water temperature is always important. It’s not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 56-60°C.
You can calculate the temperature of the water for this recipe in one click, using this small calculator.
Stage 8 – 20 min.
Put into a food-processor bowl: 1 kg plain white flour (French Type 65), 18 g salt, 250 g leaven, 7 g yeast and 600 g water.
Knead on slow speed for 18 minutes or, to be more precise, check for the gluten membrane using the window-pane test (see how in this video).
Stage 9 – 1 min.
Stage 10 – 3 min.
Knead for a few more minutes, just to mix the seeds in.
Stage 11 – 1 hour 30 min.
Gather the dough into a ball and transfer to a clean bowl, cover with a plastic sheet and leave to rest for 1 hour 30 minutes.
Stage 12 – 5 min.
Stage 13 – 3 min.
Stage 14 – 20 min.
. and cover with a plastic sheet.
Leave to rest for 20 minutes.
Stage 15 – 1 min.
Prepare your proving baskets (bannetons), if you have them, by scattering a tablespoonful of seeds in the bottom.
Stage 16 – 5 min.
Shape your loaves (see how to do it in this video), and place in the baskets with the “seam” on top (they will be turned the other way up to cook).
Stage 17 – 1 hour
Stage 18 – 30 min.
Preheat the oven to 460°F (240°C) then bake the loaves for about 30-40 minutes, after slashing the tops.
Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..
Feel free to use different seeds in the mixture, either as replacements or in addition: pumpkin seeds, dark or light linseeds, oats, etc., but do try to keep to the proportion of 200g of seeds per kilogram (approx. 2 lb) of flour.
|4,653 Kcal or 19,481 Kj||148 gr||899 gr||86 gr|
|233 %||57 %||85 %||13 %|
|Per 100 g|
|205 Kcal or 858 Kj||7 gr||40 gr||4 gr|
|10 %||3 %||4 %||1 %|
|2,327 Kcal or 9,743 Kj||74 gr||450 gr||43 gr|
|116 %||28 %||42 %||7 %|
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
|Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Ocean bread, Bacon rolls, Ali Baba bread, New leavened bread, Benoîton, . All|
|Leaven: You can get more informations, or check-out other recipes which use it, for example: Panettone, Ali Baba bread, Pizza dough, Peanut rolls, Yeast-based flaky dough (for croissants), . All|
|Water: You can get more informations, or check-out other recipes which use it, for example: Fresh fruit in sabayon, Mushroom velouté, Citrus syrup, Couscous, Nachos, . All|
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