Best White Whole Wheat French Baguette Lemons And Basil Recipes

WHOLE-WHEAT SPAGHETTI WITH LEMON, BASIL, AND SALMON

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
• Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
• Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

AUTHENTIC FRENCH WHOLE WHEAT BAGUETTE WITH 3 INGREDIENTS (VEGAN, WFPB)

Steps:

• Put all the ingredients in a bowl and knead the dough for about 10 minutes. I use a stand mixer with a dough hook. The dough should no longer stick to the bowl, but should be slightly damp and sticky. If the dough is too dry, add a little more liquid. If it is too sticky, add a little more flour. Now let the dough stand for 90 minutes covered with a damp tea towel. Knead and fold the dough every 30 minutes (3 times in total). After each kneading, lay the dough with the fold down and cover the dough again. Now put the dough with the tea towel in the fridge and let it stand for about 12-15 hours. Take the dough out of the fridge and let it warm up to room temperature. Now divide the dough into 3-4 equal parts. Shape the dough into cylinders, roll out the dough rectangularly and start folding from the long side towards the center, you repeat until a cylinder is formed. Cover the 4 dough cylinders and let them rise for approx. 60 min. Now we shape the baguettes. To do this, I take a cylinder and start shaping on the long side of the cylinder so that you touch the countertop, you do this the entire length. Now slowly roll the baguette with the hands from the middle to the ends. It gets thinner toward the ends. Place the finished baguette on a parchment paper with the fold up. Cut the baguette with a sharp knife along the length or 3 diagonal incisions. Make a quick and firm cut. Dust the baguettes with some flour to make it more authentic. Cover the finished baguettes and let them go for 60 min. Preheat the oven to 500°F (250°C). You can now optionally use a baking stone or baking sheet big enough for the baguettes. Place a bread pan of hot water on the lowest rack. Open the oven and make sure that you don't get burned on the steam. Now slide the baguettes onto the stone or slide the baguettes onto the baking sheet with parchment paper. Close the oven and set the temperature to 475°F (240°C) and bake for 15 min. Remove the bread pan with the water and set the temperature to 450°F (220°C) and bake for another 10-15 min. Please monitor the baguettes, when they are golden brown they are ready. Let the baguettes cool on a wire rack.

BAGUETTES (WHOLE WHEAT)

Steps:

• Dissolve yeast and sugar in warm water in a large bowl, let stand 5 minutes.
• Add 3 1/2 cups of the bread flour, wheat flour, semolina and salt to yeast mixture; stir with a whisk until well blended.
• Turn the dough out onto a lightly floured surface.
• Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour 1 tablespoon at a time, to prevent douogh from sticking to hands dough will feel tacky.
• Place dough in a large bowl coated with cooking spray, turning to coat top.
• Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
• (Test by pressing gently into dough. If indentation remains, the dough has risen enough.) Punch dough down, cover and let rest 5 minutes.
• Divide into thirds.
• Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 16-inch rope on a floured surface.
• Place ropes on a large baking sheet sprinkled with cornmeal.
• Cover and let rise 40 minutes or until ropes are doubled in size.
• Uncover dough.
• Cut 3 slits in top of each rope.
• Preheat oven to 425°F.
• Throw water onto floor of oven (avoiding heating element).
• Place baking sheet in oven.
• Quickly close oven door.
• Bate at 425°F for 30 minutes or until loaves are golden brown and sound hollow when tapped.
• Remove from pan, and cool on wire racks.
• Cut each loaf into 12 slices.