Freshly Milled Whole Wheat Baguettes: Hearty, Flavorful, and Perfect for Every Occasion
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Baking bread at home is one of the most satisfying kitchen rituals—and baking baguettes might just be the most rewarding of all. Whether you’re preparing a spread for guests or need a quick snack on a busy afternoon, a freshly baked baguette is always a good idea. Crisp on the outside, airy and tender on the inside, baguettes make the perfect addition to cheese boards, sandwiches, and simple meals alike. They pair beautifully with homemade dips, and they’re excellent when toasted with a drizzle of olive oil. This great recipe for whole wheat baguettes uses freshly milled flour, creating a loaf that’s both wholesome and delicious.
This version is a 50/50 blend of freshly ground whole wheat flour and all-purpose flour. The result is a nutty, hearty flavor with the classic rise and texture you expect from traditional French bread. The easiest way to bring artisan bread into your home is by blending whole grain nutrition with reliable baking technique. Let’s talk about why this recipe works so well—and how to make it a staple in your home.
Table of Contents
Why I Chose Freshly Ground Whole Wheat Flour
Freshly ground whole wheat flour has completely transformed the way I bake. Unlike store-bought whole-wheat flour, fresh flour retains the germ and bran, packing in nutrients and flavor that pre-ground flour often lacks. I mill my own flour at home using hard white wheat, which gives a lighter color and gentler flavor than red wheat, making it perfect for whole wheat bread and whole grain baguettes.
If you’re new to home milling, I highly recommend checking out my Freshly Ground Whole Wheat Ebook where I go into detail about choosing wheat berries, milling methods, and storage tips. Fresh flour behaves differently—it absorbs more water, brings unique flavor, and has an unmatched aroma when baked. Once you try it, there’s no going back.
Health Benefits of Whole Wheat Flour
Whole wheat flour is rich in fiber, B vitamins, antioxidants, and healthy fats. It supports better digestion and provides longer-lasting energy compared to white flour. The bran and germ in freshly ground flour are where the majority of these nutrients live—and when you bake with freshly milled flour, you’re getting the full benefit of the grain.
Using it in a baguette recipe means you’re taking a traditionally refined-flour-based food and making it more nourishing without sacrificing taste or texture.
Why I Use a 50/50 Blend
While 100% whole wheat baguettes are possible, they can be dense, heavy, and less likely to achieve the crisp crust and airy crumb that baguettes are known for. That’s why I opt for a 50/50 mix: half freshly ground whole wheat flour, half all-purpose flour.
This combination gives you the hearty, nutty flavor of whole wheat flour with the lightness and lift of purpose flour. The all-purpose flour helps achieve a better rise, especially during bulk fermentation and final shaping. You get golden brown, beautiful loaves with a crusty finish and satisfying interior.
What If I Want to Use 100% Whole Wheat?
If you’re aiming for a 100% whole wheat version, it’s totally doable—but a few adjustments are necessary. You may need to increase hydration, use vital wheat gluten for structure, and allow for longer dough rise and rest times. A dough cycle in your bread machine can help with kneading. Just know that your loaves will be more rustic in texture and flavor.
For a softer baguette, try enriching the dough with a tablespoon of olive oil or honey. You can also consider baking your baguettes in a baguette pan or on a prepared baking sheet lined with parchment paper for even baking.
Serving Suggestions
These delicious whole wheat baguettes are incredibly versatile. Here are some of my favorite ways to serve them:
Sliced and toasted with garlic butter
Dipped in my homemade Creamy Pesto Dip (recipe on the blog!)
Served alongside soups and stews
As the base for sandwiches using roasted vegetables and cheese
Topped with soft cheeses, honey, and crushed nuts for an easy appetizer
Mini baguettes make great grab-and-go snacks or lunchbox additions, too. They freeze well, so you can always have some on hand.
Storage Tips
Store your finished baguettes in a paper bag or wrapped in a tea towel at room temperature for up to 2 days. For longer storage, slice and freeze in freezer bags—they reheat beautifully in a toaster oven. Avoid plastic wrap unless freezing, as it softens the crust.
For best results, let them cool completely on a wire rack before storing.
Ingredient Breakdown
Here’s a quick look at why each ingredient matters:
Freshly milled whole wheat flour – adds rich, hearty flavor and nutrition
All-purpose flour – lightens the texture and improves rise
Active dry yeast – gives the loaf a reliable rise
Warm water – activates the yeast and hydrates the flour
Salt – balances flavor
Optional: Vital wheat gluten – improves structure when using more whole wheat flour
Using a kitchen scale to weigh your ingredients ensures accuracy, especially with dough hydration.
Step-by-Step Instructions
Mix the yeast
Combine warm water and active dry yeast in a large mixing bowl. Let it sit for 5–10 minutes until foamy.
Add flours and salt
Mix in freshly milled whole wheat flour, all-purpose flour, and salt. Stir with a wooden spoon or use a stand mixer with a dough hook.
Knead
Knead until a soft dough ball forms. Knead by hand on a floured surface or use the mixer for about 8–10 minutes.
First rise
Place the dough in a lightly oiled large bowl, cover with a tea towel or plastic wrap, and let rise in a warm place for 1–2 hours until doubled.
Shape the loaves
Punch down the dough and divide into equal pieces. Shape each into an oval shape and roll into long loaves.
Second rise
Place on baguette pans, parchment paper, or a prepared baking sheet. Cover and let rise again for 45–60 minutes.
Score the loaves
Use a sharp knife or razor blade to make diagonal slashes across the top of the loaf.
Bake
Preheat oven with a baking stone or oven rack and a pan of water or ice on the bottom of the oven. Bake at 450°F for 20–30 minutes until golden brown.
Homemade artisan bread like these whole wheat baguettes is one of the simplest joys of a good kitchen. This recipe is a simple and great way to incorporate more whole wheat flour into your diet without compromising on texture or taste. Whether you’re serving it with a warm dip, turning it into sandwich bread, or just enjoying a slice with butter, this loaf is bound to become a favorite.
Keep experimenting—maybe next time, try a sourdough starter, swap in golden flax seeds, or use this dough for a pizza crust. The possibilities are endless.
50/50 Whole Wheat Baguette
A hearty and flavorful whole wheat baguette made with a 50/50 blend of freshly milled whole wheat flour and all-purpose flour for the perfect crust and rise.
Ingredients
- 250g All Purpose Flour
- 250g Hard White Wheat Flour
- 330g Water
- 2 1/4 teaspoons Yeast
- 1.5 teaspoons Salt
- 2 teaspoons Sugar
Instructions
- Mix the flours, water, sugar, and yeast and let autolyse for 30 minutes.
- Knead in salt.
- Knead for 8-10 minutes. Let it rise for 1 hour.
- Shape and let rise for an additional 1 hour.
- Score and heat oven to 450 degrees.
- Throw ice in the bottom of the oven and bake the baguettes for 30 minutes or until the internal temperature is 200-205 degrees.
