Ingredients
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4 cups flour
1/4 cup wheat germ
2 teaspoons salt
1 1/2 cups warm water
1 teaspoon dry yeast
cornmeal
Preparation
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Dissolve the yeast in 3/4 cup warm water.
Place flour, salt, and wheat germ in the bowl of a food processor.
Add the yeast and water mixture and pulse 5 times.
Add the remaining water while turning the machine on and off.
Process for 1 minute, until the dough comes off the sides of the bowl and forms a mass on the blade.
Remove and knead by hand for 1 minute more.
Place dough in a greased bowl, turn to coat, cover, and let rise 1 hour.
Punch down and divide into 3 pieces.
Shape each into a long narrow baguette and place on a baking sheet or in a baguette pan that has been sprinkled with cornmeal.
Let rise 30 minutes, then slash before baking.
Put a pan of hot water in the oven and preheat it to 400 degrees.
Bake the bread for 30 minutes.
Cool the loaves on a rack.
These freeze well and can be reheated in a 375 degree oven for 5 minutes before serving.
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