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Whole wheat and quinoa challah baguettes

I needed to make baguettes for a small dinner I was making for David and my best-friend Adrienne. She’s been in town quite a bit recently for a new gig, and I usually go all out with the meals I make while she’s staying over. Perhaps I’m going overboard in an attempt to tip the scales in favor of her relocating to The Bay permanently? I’m going to plead the 5th…

But I will say, if there’s anything that will convince an out of town friend to move closer, it’s these challah baguettes. The braid and seeds give the bread a gorgeous appearance,  and since we’re using whole wheat and quinoa flours it means the bread is basically fortified with protein and nutrients.


3/4 c warm water
2 Tbsp sugar
1 tsp kosher salt
2 tsp dry active yeast
1 egg, plus the yolk of another egg
2 Tbsp olive oil
1 Tbsp agave
1 c bread flour
1 c whole wheat flour
1/2 c quinoa flour
All purpose flour
Additional olive oil
Additional kosher salt
Poppy or sesame seeds


1. Add sugar and kosher salt to warm water, stir then add your yeast. Let sit until frothy.

2. Combine dy ingredients in a large bowl.

3. Add 1 egg, 2 Tbsp olive oil, and agave to frothy yeast liquid. Then gradually add to dry ingredients while stirring.

4. Mix dough with a sturdy fork or spoon until combine, then turn out onto a floured surface and knead for 5 to 7 minutes.

5. Return dough to an oiled glass bowl, cover with saran wrap then let rise in a warm place for an hour.

6. Punch down dough, then divide it in half. Take each half, then divide it into 3, and roll the pieces out into strips to make your braid. Tuck the edges of each side under, and lay baguette on a lined or greased baking sheet.

7. Let rise for thirty to fifty minutes.

8. Whisk yolk of an egg and a few splashes of warm water to make your egg wash. Brush the top of your baguettes with the liquid, then heavily dust with poppy or sesame seeds and kosher salt.

9. Bake at 440 degrees fahrenheit (420 convection) for about 12 – 15 minutes or until nicely browned.

10. Immediately transfer to a rack and let cool for at least half an hour.

Serve with butter, or slice and use as a crostini.

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