📝 About This Recipe
Transport your kitchen to a Parisian street corner with this Baguette aux Céréales, a sophisticated twist on the classic French loaf. This bread marries the iconic shatter-crisp crust of a traditional baguette with a nutty, deeply aromatic interior enriched by a toasted blend of ancient grains and seeds. It is a celebration of texture and wholesome flavor, offering a complex crumb that is as nutritious as it is delicious.
🥗 Ingredients
The Flour Base
- 400 grams French T65 Flour or Bread Flour (high protein content is essential)
- 100 grams Whole Wheat Flour (adds depth and color)
- 350 ml Water (filtered, slightly warm (approx. 25°C/77°F))
The Leavening and Seasoning
- 5 grams Instant Yeast (or 15g fresh yeast)
- 10 grams Fine Sea Salt (do not reduce, salt controls fermentation)
- 1 teaspoon Honey (helps with browning and feeds the yeast)
The Multi-Grain Mix (Mélange de Céréales)
- 20 grams Sesame Seeds (unroasted)
- 20 grams Flaxseeds (Linseed) (brown or golden)
- 20 grams Sunflower Seeds (raw)
- 20 grams Rolled Oats (plus extra for topping)
- 10 grams Poppy Seeds (for a nutty crunch)
- 10 grams Millet or Pumpkin Seeds (optional for extra texture)
👨🍳 Instructions
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1
In a small dry skillet over medium heat, lightly toast the seeds (sesame, flax, sunflower, millet) for 2-3 minutes until fragrant. Let them cool completely before adding to the dough to prevent killing the yeast.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour and whole wheat flour. In a separate jug, dissolve the yeast and honey in the warm water.
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3
Pour the liquid into the flour and mix by hand or with a dough hook on low speed for 2 minutes until a shaggy mass forms. Cover with a damp cloth and let rest for 20 minutes (the 'autolyse' phase) to improve dough elasticity.
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4
Add the salt and the toasted seed mix to the dough. Knead on medium-low speed for 8-10 minutes, or by hand for 12-15 minutes, until the dough is smooth, supple, and passes the 'windowpane test' (can be stretched thin without tearing).
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5
Place the dough in a lightly oiled bowl, cover tightly, and let it rise in a warm, draft-free spot for 1 hour. It should roughly double in size.
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6
Gently deflate the dough and perform a 'stretch and fold' by pulling the edges toward the center. For the best flavor, place the covered bowl in the refrigerator overnight (12-18 hours) for a slow cold fermentation.
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7
The next day, divide the cold dough into 3 or 4 equal portions (approx. 250g-300g each). Shape them into rough balls and let them rest on a floured surface for 30 minutes to relax the gluten.
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8
Shape each portion into a baguette: flatten into a rectangle, fold the top third down and the bottom third up like a letter, then roll tightly into a cylinder, sealing the seam with the palm of your hand. Gently roll and stretch until they are about 12-14 inches long.
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9
Lightly mist the surface of the baguettes with water and roll them in extra oats or seeds if desired. Place them seam-side down on a floured couche (baker's cloth) or a parchment-lined baguette tray.
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10
Let the baguettes proof for 45-60 minutes at room temperature. Meanwhile, preheat your oven to 240°C (465°F) with a baking stone or heavy tray inside, and a cast iron pan on the bottom rack.
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11
Using a very sharp blade (lamé), score the top of each baguette with 3-5 diagonal slashes. The cuts should be about 1/2 inch deep and overlap slightly.
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12
Carefully slide the baguettes onto the hot stone. Pour 1 cup of boiling water into the hot cast iron pan at the bottom of the oven to create steam—this is the secret to a professional crust.
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13
Bake for 22-26 minutes. Halfway through, rotate the loaves for an even golden-brown color. The baguettes are done when they sound hollow when tapped on the bottom.
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14
Transfer to a wire rack and resist the urge to cut them immediately! Let them cool for at least 30 minutes to allow the internal structure to set and the crust to sing.
💡 Chef's Tips
Always use a scale for measurements; baking is a science and volume can be inaccurate. If your dough feels too sticky, resist adding extra flour; use wet hands to handle it instead to maintain the hydration. The 'cold ferment' in the fridge is optional but highly recommended for developing that authentic sourdough-like tang. Ensure your oven is fully preheated for at least 45 minutes to ensure the baking stone is scorching hot. Steam is crucial in the first 10 minutes; it keeps the surface supple so the bread can expand fully before the crust hardens.
🍽️ Serving Suggestions
Serve warm with salted Bordier butter and a sprinkle of fleur de sel. Pair with a selection of French cheeses like Comté, Brie de Meaux, or a pungent Roquefort. Use as the base for a 'Jambon-Beurre' sandwich with high-quality ham and cornichons. Accompany a hearty bowl of Soupe à l'Oignon (French Onion Soup) for dipping. Pairs beautifully with a crisp glass of Sancerre or a light-bodied Pinot Noir.