The multigrain baguette is a rustic and flavorful version of the classic French bread, enriched with a mix of flours and seeds that enhance its taste and texture. Perfect to accompany cheeses, cold cuts, or simply spread with butter and jam, this homemade baguette will win over your guests with its intense aroma and crunchy crust. The recipe we propose is easy to follow and will allow you to obtain a fragrant and genuine bread, ideal for enriching your table with a touch of tradition and originality.
Other homemade bread recipes:
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 16 Hours
- Preparation time: 15 Minutes
- Portions: 3 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Multigrain Baguette
- 300 g multigrain flour (with mixed seeds)
- 150 g Manitoba flour
- 320 ml water (at room temperature)
- 1/2 tsp fine salt
- 1 tsp dry yeast (or 9 g fresh)
- 1 pinch sugar
Useful Tools for Making the Baguettes
- Stand Mixer
- Kitchen Scale
- Bowl
- Plastic Wrap
- Spatula
- Gloves
- Baguette Pan
- Pastry Board
Preparation and Cooking of the Multigrain Baguettes
Weigh all the ingredients and put them into the bowl of the stand mixer in the following order: water, salt, flours, sugar, and yeast. Attach the dough hook and run the mixer at speed 2 for 10 minutes.
After 10 minutes, turn off the mixer and pour the dough onto the floured pastry board (use the spatula to help remove the dough from the bowl), wear gloves, and work the dough for a few seconds to shape it into a ball.
Place the dough in a glass bowl, cover with plastic wrap, and leave at room temperature for 30 minutes, then place in the fridge for 10 hours (mixing in the evening is perfect!).
After resting in the fridge, take out the dough and let it stand at room temperature for 1 hour. Then transfer it onto the pastry board (floured if necessary) and divide it into three equally weighted parts.
Work each part by stretching and widening it with your hands, then close from the long side by rolling to form the baguettes. Place them in the dedicated perforated mold, lightly flour the surface, and place in a switched-off, closed oven to rise for another 2/3 hours (the time depends on the external temperature).
Once the multigrain baguettes are ready, remove them from the oven, preheat it to 428°F (220°C). Once at temperature, make 3 diagonal cuts on each baguette and bake, cook for 35 minutes. At the end of cooking, they should be golden and crispy, remove them from the oven, let cool, and enjoy!
MULTIGRAIN BAGUETTE
