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    Home > Vegan Bread Recipes > Vegan Sourdough Bread Recipes

    Whole-Wheat Sourdough Baguettes

    Posted: Jan 9, 2012 ยท Updated: Sep 30, 2021

    Jump to Recipe Pin Recipe

    My dead oven sprang to life last week and I couldn't wait for the weekend so I could put it to work again. I had the perfect job for it too: baking up a Whole-Wheat Sourdough Baguette. Or two.

    Baguettes can be tremendously healthy eats, especially when made my way. These crusty hunks of French goodness contain no fat, are largely whole-grain, and the sourdough brings down their glycemic index, which makes them perfect for the diet-conscious, diabetics, and just about anyone who likes to eat consciously while eating well.

    My sourdough starter, which has been going for a few months now, has matured beautifully and it adds tremendous flavor to anything I add it to. It was just amazing in these baguettes because it contributed a discernible yet mellow tang.

    This recipe makes two loaves: one for eating, the other for sharing. Or for eating more, if you'd rather. This is a great bread for sandwiches or for dunking into soups. Or for just slathering some vegan butter over.

    Here's the recipe. Enjoy, all!

    More sourdough bread recipes

    • Soft Sourdough Rolls
    • Crusty Sourdough Dinner Rolls
    • Sourdough English Muffins
    • Vegan Sourdough Biscuits
    • Sourdough Pretzels

    Whole-Wheat Sourdough Baguettes

    Delicious French baguettes made with whole wheat and a sourdough starter
    4.8 from 5 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Bread
    Cuisine: French
    Diet: Vegan, Vegetarian
    Keyword: Whole Wheat Sourdough Baguettes
    Cook Time: 35 mins
    Total Time: 35 mins
    Servings: 24 slices
    Calories: 94kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 teaspoon active dry yeast
    • 1 ยฝ cups warm water
    • 2 cups sourdough starter
    • 3 cups white whole-wheat flour
    • ยผ cup vital wheat gluten (if you decide to skip this replace 1 cup of the whole-wheat flour with bread flour)
    • 1 cup bread flour
    • 1 teaspoon salt
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    Instructions

    • Mix the yeast and the warm water and let stand for 5-10 minutes or until the yeast is all bubbly and happy.
    • Add the sourdough starter, mix it well with the yeast, then add the whole-wheat flour and the vital wheat gluten.
    • In a stand mixer set to low speed or by hand, mix everything. Then slowly, a little at a time, add the bread flour until you have a dough that's not sticky. I needed just about ยพth of a cup. You might need less or more.
    • Continue kneading by hand or in the stand mixer for 10 minutes. You should have a very beautiful, resilient, elastic dough.
    • Form the dough into a smooth ball. Spray oil to coat a large bowl, place the dough, top side down, in it, and turn over once so the top is coated in oil.
    • Cover with a kitchen towel and let it rise in a warm place for about two hours or until it has doubled in size.
    • Once it has doubled, punch down the dough to get all the gases out. Then divide into two, shape into balls, and let them rest on the countertop, covered, another 10 minutes.
    • Punch out each ball into a circle and then continue to use your fist or hands to shape it into a six-inch circle. Roll the circle into a tight cylinder and press the seams together, then roll the cylinder into a baguette shape tapering at the ends.
    • Place the baguettes on a baking sheet dusted with cornmeal, at least three inches apart and seam side down. Dust them with some flour, cover loosely with a kitchen towel, and let them rise in a warm place for another hour.
    • Start preheating your oven to 425 degrees about half an hour before baking your bread. Place a pan in the bottom rack of the oven.
    • When you are ready to put the loaves into the oven, take a sharp knife or blade and score each loaf three times. The cuts should be diagonal and should be parallel to each other.
    • Just before you put the loaves in the oven, pour a cup of water in the pan you placed in the bottom rack. Then place the baking sheet in the oven and bake 30-35 minutes or until the loaves sound hollow when tapped on the bottom.
    • Remove the loaves to a baking rack to cool.

    Nutrition

    Calories: 94kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 28mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. Kristin

      December 30, 2017 at 8:13 pm

      4 stars
      Success! Except that you neglect to add the salt to the instructions which means that there is no salt in my baguettes. Please amend the instructions to include the 1 tsp of salt.

      Reply
    2. drew

      September 16, 2015 at 2:31 am

      I'm just getting interested in sourdough and want to try several of your beautiful recipes. But is there a missing link in Step 8?

      Reply
      • Catharine

        November 15, 2015 at 10:44 pm

        Hi Drew. I had the same question. I found a great method for shaping baguettes at http://www.thekitchn.com.
        BTW, I actually found this recipe made 3 baguettes. When I made 2 loaves, they were really fat - more of a batard shape than a baguette. But that's a good thing, right?

        Reply
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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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