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In the world of bread, the humble baguette can’t be beat. The versatility of this crusty, yet soft, long loaf could pair up with any weeknight (or weekend) dinner.

French dip in the crock pot? Cut large pieces of this whole grain baguette recipe as your roll.

Going lighter with a salad loaded with veggies and protein? How about some crisp toasted baguette slices or croutons? Name any soup under the sun, and I’ll guarantee you these whole wheat baguettes could go alongside.

No knead baguette recipe

And for as simple and tasty as no knead baguettes are, I don’t hear of many people making them. Maybe it’s the strange looking baguette pan they’re baked on? But that’s actually not needed (just nice to have for a rounded loaf). Or perhaps the French name gives people the impression that it’s difficult.

Either way, I’m here to tell you that even if this is your first time baking bread, this is one of the easiest bread recipes you can make. In fact, it’s as easy as mixing five ingredients in a bowl, letting them sit in a warm place, and eventually shaping that dough into two loaves. Slide in oven. Boom. Done.

Whole Grain Baguette Recipe

Around here, I do like to use freshly ground whole wheat flour when I can. This recipe can be made using all whole-wheat flour or part. As you would expect, this can lead to a heavier baguette. If that’s your thing, go for it. In the case of this whole grain baguette recipe, I do use a little unbleached flour to lighten them up and give a bit more crunch to the crust.

Want more info on using whole grains? Check out my Quick Guide to using whole grains!

Whatever you decide (all whole wheat, some, or none) this recipe is delicious! The original recipe was given to me by a friend, and back then I just used all-purpose flour. I’ve grown in my whole-grain ways though, and now I use one part all-purpose to three parts whole-wheat. You can even throw in some Italian herbs and parmesan for a little variation.

This recipe makes two whole grain baguettes. One for now, one for later. Or two for now, none for later. Your choice. Once these loaves come out of the oven at our house, kids (and the husband) come out of the woodwork. Butter slathered chunks are inhaled and loaf one ends up as an appetizer. So, I’m not going to judge how many loaves your family eats in one day.

And while I use the baguette pan here, it’s not required. A baguette pan helps give your baguettes that curved shaped on the bottom, and the pan itself has tiny holes throughout for an all-over crunchy crust to the bread. However, I have made this recipe on a regular sheet pan lined with parchment paper, and it has turned out just fine. A baking stone could also be used.

I generally do not use a bread machine for this recipe, but it certainly could be done by adding all of the ingredients, liquids first, then setting the dough cycle. Simply let your dough sit in the machine after the cycle has ended, until you’ve reached the full rise time.

Whole Wheat Baguette Ingredients

• 3 cups whole wheat flour (freshly ground, if possible. I use a Wonder Mill.)
• 1 cup unbleached all purpose flour (I love King Arthur Flour)
• 2 teaspoons salt (mineral or sea salt work well)
• 1 tablespoon active dry yeast
• 2 cups warm water

1. Stir yeast into one cup of warm water; set aside and let it dissolve. (Reserve your 2nd cup of warm water for later.) While the yeast is blooming, combine flours and salt into a large mixing bowl and whisk to combine.

2. Stir in yeast/water mixture and reserved cup of warm water. Mix well. The dough may be wetter than a typical bread dough, but that’s okay.

3. Cover your dough with a clean cloth or tea towel and let rise for 4 hours. I usually let my dough sit covered in the microwave, since there’s no draft, and it tends to be a bit warmer than the rest of the kitchen. Let rise 4 hours.
4. Disclaimer: the microwave isn’t on, so if you need to warm something up, simply take your dough out, warm your food, and put it back when you’re finished using it.  

5. After four hours, take dough out of bowl and place on a lightly floured surface. Lightly flour the top of the dough, so it’s easier to cut and shape. 

6. Using a dough cutter or butter knife, divide dough in half. Then gently shape dough into two thin loaves by rolling them into long loaves. The length of each baguette can be determined by the length of the baking pan. They don’t have to be perfect, so no worries! Place dough on an oiled baguette pan (if you have one) or prepared baking sheet.
7. Cover the loaves again with the kitchen cloth while you preheat the oven to 450 degrees. You can also place a small pan with at least one cup of water on the bottom oven rack; this creates a moister baking environment and a crisper crust. (I usually use my smallest pyrex baking pan half full of water for this.)   

8. Once the oven is heated, remove kitchen cloth from the loaves and use a sharp knife to cut small diagonal slashes across the tops of your loaves. This will give the loaves extra room to rise in the oven.  

9. Finally, place your loaves in the oven and bake for 20-30 minutes, until they are golden brown on top. (For an extra crispy top crust, you can lightly spray the tops of your loaves with water every five minutes during baking.) Remove from oven and let cool for several minutes on the pan; then place them on a wire rack to finish cooling at room temperature.

What you’ll have are two delicious loaves that go with almost any dinner, lunch, or appetizer. This french baguette recipe may not be 100% authentic in Parisian bakeries, but it is one of the easiest breads to make at home, especially since it has only five ingredients (one of which is water).

They’re much healthier than the grocery store variety that has an endless list of ingredients, and it’s an easy whole wheat bread that the entire family will enjoy. If you only need one loaf, wrap the other loaf in foil after it’s cooled, and freeze it. Simply pull the frozen loaf out when you need it and heat in a 400 degree oven for 15-20 minutes (keep the foil on while heating in the oven).

Whole Wheat Baguette FAQ’s

• Can whole wheat baguettes be made in a bread machine? Yes, the dough can certainly be mixed and left to rise in a bread machine using the dough cycle.
• Can I mix the whole wheat baguette dough in a stand mixer? Yes, use the dough hook to combine the ingredients into a ball of dough. Let rise in the mixing bowl covered with a cloth as the original recipe states.
• What can I use the leftover baguette for? Baguettes can be used for sandwich bread, croutons, bread crumbs, and toasted into crostini for appetizers.
• How long with the homemade baguette stay fresh? I like to eat the baguettes within 2-3 days, and if that’s not possible, I freeze the second loaf until ready to use. For short term storage, use air tight bags or containers.

Other Whole Grain Recipes:

Whole Grain Peanut Butter Bars

Double Chocolate Beet Muffins

Whole Grain Skillet Peach Cobbler 

I’d love to know what you think the best way is to use a baguette! We’re pretty simple with butter, but bruschetta is always fun too. Let me know your favorite treat with these crispy loaves. Have a great week!

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Yield: 2 baguettes

No-Knead Whole Wheat Baguette

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This no-knead whole wheat baguette is quick and easy to make and a family favorite. Say goodbye to processed bread and hello to easy whole grain goodness! Perfect for any weeknight meal, this homemade bread is a crowd pleaser.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

• 3 cups whole wheat flour
• 1 cup unbleached all purpose flour
• 2 teaspoons salt
• 1 tablespoon yeast
• 2 cups warm water

Instructions

1. Stir yeast into one cup of warm water; set aside and let it dissolve. (Reserve your 2nd cup of warm water for later.) While the yeast is blooming, measure flour and salt into a large bowl and whisk to combine.
2. Stir in yeast/water mixture and reserved cup of warm water. Mix well. The dough may be wetter than a typical bread dough, but that's okay.
3. Cover your dough with a clean cloth and let rise for 4 hours. After four hours, take dough out of bowl and place on a lightly floured surface. Lightly flour the top of the dough, so it's easier to cut and shape.
4. Using a pastry cutter or butter knife, divide dough in half. Then gently shape dough into two thin loaves. They don't have to be perfect, so no worries! Place your loaves on an oiled baguette pan (if you have one), or a large cookie sheet. Cover the loaves again with the kitchen cloth while you preheat the oven to 450 degrees. You can also place a small pan of water on the bottom rack of the oven; this creates a moister baking environment and a crisper crust. (I usually use my smallest pyrex baking pan half full of water for this.)
5. Once the oven is heated, remove kitchen cloth from the loaves and use a sharp paring knife to cut small slits across the top of your loaves. This will give your loaf extra room to rise in the oven.
6. Finally, place your loaves in the oven and bake for 20-25 minutes, until they are golden brown on top. (For an extra crispy top crust, you can lightly spray the tops of your loaves with water every five minutes during baking.) Remove from oven and let cool for several minutes on the pan; then place them on a wire rack to finish cooling.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 143Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 355mgCarbohydrates: 30gFiber: 4gSugar: 0gProtein: 5g