White Whole Wheat French Baguette

Add Water (1 1/2 cups), Rapid-Rise Yeast (1 1/2 Tbsp) and Raw Honey (1/2 Tbsp) to medium bowl. Whisk together until honey and yeast have fully dissolved, then let sit for 5 minutes or until foam forms on top.

Combine White Whole Wheat Flour (3 1/4 cups) with Sea Salt (1/2 Tbsp) in a large mixing bowl. Gradually add in the yeast mixture, stirring to combine. Mix until dough becomes a fairly smooth ball, then knead for five minutes.

Cut the dough into two equal halves, then shape into baguettes. I love the rustic look of shaping them by hand, but for a smooth professional look, you can roll them into a rectangle using a rolling pin, then roll up lengthwise and pinch off the edges to seal.

Place each baguette onto greased baking sheet {seem down if you rolled out}, cover lightly with plastic wrap or clean towel and set aside to rise for 30-40 minutes.

Preheat oven to 450 degrees F (230 degrees C).

For an authentic look, use a serrated knife to gently make slash down the length of each baguette or diagonal lines across the top as shown in pictures.

Add water to baking sheet and place on bottom rack in oven, then bake baguette loaves for 15 minutes. For that golden/crispy outer edge, brush each baguette with melted butter halfway through baking process. Serve and enjoy!