Of course, the traditional baguette is a white-flour-only soiree - a welcome note for some of my family who are staunch members of the "Wonder Bread club", but unfortunately one of the least recommended foods for their diabetic or pre-diabetic diet plans. The problem is that while refined all purpose or bread flour brings a wonderful strength to the dough and helps with creating the open, slightly spongy interior or the loaves, it is essentially void of nutrition - namely fibre and B vitamins. Whole wheat flour, while delicious in its own right and much richer in nutrients, is also too dense and heavy for the ethereal nature of these French loaves.
My solution was to incorporate some of that nutrition - at the very least, the fibre component - back into the dough in a more subtle way. I started by swapping in a touch of white whole wheat flour for the bread flour - not all of it, which would weigh the dough down, but enough for a little boost. A scoop of psyllium husks and a few tablespoons of inulin powder added extra fibre power without too much extra heft - and if anything the slight texture of the psyllium added to the rustic nature of the handmade baguettes. Three risings helped develop a deeper flavour than standard white bread too - and next time, I might even try an overnight rest to see if I can tweak it a little more. Overall, a delicious, slightly more nutritious side for the holiday (or anyday) table!
Let's take a look at what my fellow bakers have baked for this month’s Family Feast Breads event:
- Butterflake Rolls from Karen's Kitchen Stories
- Cardamom Fig Braid from A Shaggy Dough Story
- Challah Bread from la cocina de Aisha
- Cheesy Garlic Pull-Apart Buns from Food Lust People Love
- Chicken in a Blanket from Sneha's Recipe
- Classic Dinner Rolls from A Baker's House
- Cloverleaf Rolls from En La Cocina de Caro
- Cranberry & Orange Spice Bread from Baking in Pyjamas
- Eggless Coconut Pineapple Quick Bread from Seduce Your Tastebuds
- Edible Bread Basket from Passion Kneaded
- Mallorcan Ensaimadas from Ruchik Randhap
- Meyer Lemon & Cranberry Einkorn Bread from The Schizo Chef
- Pear Pie Cinnamon Rolls from From Gate to Plate
- Poppy Seed Coiled Challah from Bakingyummies
- Poppyseed Roll from A Day in the Life on the Farm
- Povitica from Spiceroots
- Pumpkin Dinner Rolls from Cook's Hideout
- Pumpkin Yeast Bread from Hostess At Heart
- Rose-shaped Buns from Sara's Tasty Buds
- Savory Cheddar Honey Butter Rolls from Hezzi-D's Books and Cooks
- Simple High Fibre Baguettes from What Smells So Good?
- Smoked Cheddar Caramelized Onion Dinner Rolls from Noshing With The Nolands
- Sweet Dumpling Squash Drop Biscuits from Magnolia Days
- Thanksgiving Wreath Braided Bread Centerpiece from Pastry Chef Online
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com.
Simple High(er)-Fibre Baguettes
Makes 2 loaves, 24 slices
2 tsp instant yeast
2 cups bread flour
1 cup white whole wheat flour
¼ cup psyllium fibre husks
2 tbsp inulin powder (optional)
1 ¼ cups warm water
1 tsp salt
1 tbsp cornmeal
- In the bowl of a stand mixer, combine yeast, flours, psyllium, inulin and water.
- Mix just until a soft dough forms, then cover and let stand 15 minutes.
- Add salt and knead with the dough hook for 8 minutes, until the dough is smooth and elastic but slightly sticky.
- Place dough in a large, greased bowl, cover and let rise for 40 minutes.
- Deflate dough, re-cover and let rise 40 minutes more.
- Deflate dough and divide in two.
- On a floured surface, roll each portion into a 12” rope that is tapered at each end.
- Place ropes on a large baking sheet lined with parchment and sprinkled with cornmeal.
- Cover lightly with a tea towel and let rise 20 minutes.
- Meanwhile, heat the oven to 450°F.
- With a sharp knife, slash the top of each loaf and immediately place in the oven.
- Bake for 25 minutes, until browned on the bottom and sounding hollow when tapped.
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 100.3 mg
Total Carbs: 14.2 g
Dietary Fiber: 3.0 g
Protein: 2.3 g