Whole-Grain Mini Baguette

Whole grain mini baguettes make excellent sandwiches thanks to their crunchy crust and soft interior, not to mention their delicious nutty flavor. These petite loaves are perfect for creating a variety of sandwiches that are both tasty and visually appealing. When it comes to sandwich fillings, the possibilities are endless. For a classic French-inspired option, you can fill your mini baguette with slices of ham and cheese, a dollop of Dijon mustard, and some fresh arugula for a peppery kick. The combination of flavors and textures in this sandwich is sure to satisfy your taste buds. If you're looking for a more indulgent option, consider making a mini baguette sandwich with roast beef, horseradish cream, caramelized onions, and melted Swiss cheese. The richness of the roast beef paired with the tangy horseradish and sweet onions creates a mouthwatering sandwich that is sure to impress. For a vegetarian option, you can fill your whole grain mini baguette with roasted vegetables, hummus, feta cheese, and a drizzle of balsamic glaze. The medley of flavors in this sandwich is sure to please even the most devout meat-eater. Whether you're packing a lunch, hosting a picnic, or simply looking for a delicious and filling meal, whole grain mini baguette sandwiches are a versatile and convenient option. With their sturdy exterior and soft interior, they hold up well to a variety of fillings and are easy to eat on the go. Next time you're in need of a quick and satisfying meal, consider making a sandwich with whole grain mini baguettes. Their versatility, flavor, and texture make them an ideal choice for any occasion.

Please note that the full access to this content needs a subscription: please sign up.

Whole grain mini baguettes make excellent sandwiches

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

Whole-Grain Mixture

Place barley in a container, and cover with boiling water. Wrap up in plastic cling, and let stand a few hours or overnight. Drain and set aside. Combine cooked barley with remaining grains. Add water and salt. Cover and leave at room temperature for an hour or longer before using. The mixture should have absorbed water completely.

Mixing Dough

In the stand mixer fitted with the hook attachment, add water, salt, flours and yeast. Mix on low for 12 minutes. Scrap down sides of bowl and hook twice during the mixing time. After 12 minutes, add the wholegrain mixture and mix for an additional 2 minutes or until homogenized. Transfer dough to a lightly oiled bowl.

Fermentation

1. Direct Method: cover and let ferment for 4 hours at room temperature. Deflate every hour, and 3 times during the length of the fermentation process.
2. Delayed Method: Cover and let dough to ferment for an hour. Deflate, wrap up and chill overnight and shape, proof and bake the next day.

Baguette Topping

Mix some oats, fine corn meal, sesame, lax seeds and millet; set aside.

Shaping & Proofing

1. Direct Method: Gently transfer fermented dough onto a floured work surface. Dust top and divide into 8 equal portions. Form oval shapes (not too tight) and let rest on the countertop for 20 minutes; covered.
2. Delayed Method: Pull dough from the fridge and leave it at room temp for an hour. Transfer dough onto floured work surface. Degas gently folding it over; cover and let rest 30 min. Flour dust and divide into 8 equal portions. Form oval shapes (not too tight) and let rest on the countertop for 20 minutes; covered.Shape each into 9-inch/23cm mini baguette. Moisturize it on wet towel and coat with baguette topping. Arrange mini baguettes on lightly floured baker’s couche, cover and let proof for an hour. Place tray of proofed mini baguettes in the freezer for 25 minutes. This step will ease transferring bread onto the hot pizza stone.

Baking

Preheat conventional oven to 480ºF/250ºC with a pizza stone. Carefully, move hot pizza stone to the stove. Transfer the proofed mini baguette immediately onto the hot pizza stone. Cautiously, put pizza stone back in the oven. Spray some water on the bread and oven sides to create steam and bake for 22 minutes. Transfer baked bread on cooling rack. Enjoy!

Ready to discover this recipe? You're only 1 step away.

This recipe is only accessible to registered members!

Create your account to access all recipes and content of my website.

Join us now and enjoy more 800 recipes (Mostly French with European Influences, American Classics and Asian fusion)

Sign up now

Already register? Sign in

Want to see more tasty recipes?

The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always strive to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:You ‘ll enjoy the Brioche recipe. Try the Whole Wheat Pain De Mie step by step video recipe. Let’s also try this one: Vienna Bread.