Edit ModuleShow Tags

Easy Whole Wheat Baguette

Article author photo. Carlene Thomas, RD, LD This featured post is by Carlene Thomas, RD, LD. You can follow this blogger @CarleneHEA.

Baking bread is scary. The first time you attempted to bake yeast bread on your own, you were probably hovering over the oven, opening it too often, letting the heat out and most likely ruining the process with self-doubt. I know I was.

But baking bread at home, even whole wheat bread, is much easier than cookbooks let on. This recipe is a very basic whole wheat bread recipe that my Grandma taught me. While it calls to make the bread into baguette form, this recipe works just as well for a true loaf. It’s my go to!

Easy Whole Wheat Baguette

Recipe developed by Carlene Thomas, RD, LD

Makes 1 baguette

1 tablespoon rapid-rise yeast
1 cup of water
1 tablespoon honey
1 1/2 cup whole wheat flour
1 1/2 cup white flour
1/2 teaspoon salt
1 tablespoon light oil (canola, vegetable)

baking soda and water wash (1 tablespoon baking soda to 1/2 cup water)
rosemary, chopped
sea salt


  1. Add water and yeast to standing mixer with dough hook attached. Stir and let sit for 5 minutes.
  2. Add all remaining ingredients except oil. Mix/knead with hook for 5 minutes until dough pulls together into a ball and becomes smooth. Remove and hand knead into a smooth ball.
  3. Add the oil to a mixing bowl and coat the bottom and sides of the bowl. Add dough ball, cover with plastic wrap or tea towel and allow to rise in a warm space for 1 hour.
  4. Remove from bowl after the dough has doubled in size and press down to remove air. With the palm of your hand, press dough into a rectangular shape on the counter. Fold in thirds, like you would fold a letter and roll back and forth a few times to elongate and round the loaf into baguette-shape.
  5. Place dough on a baguette/french bread pan seam side down (Don’t have one? Use heavy duty tin foil to recreate!). Score three lines across the top of the loaf at a diagonal. Drape a tea towel over the top and allow to rise in a warm place for another hour.
  6. Once the dough has risen again, brush the top of the loaf with a baking soda and water wash to brown (like you would do with a pretzel). Sprinkle with chopped rosemary and sea salt.
  7. Preheat the oven to 400 F. Place a pan of water on the lowest rack of the oven. Place bread loaf pan on the middle rack and bake for 15 minutes or until the top is browned and loaf sounds hollow when tapped.

Carlene Thomas, RD, LD, is a private practice and consulting registered dietitian from Northern Virginia. She is the campus dietitian for a college, volunteers as the Virginia Dietetic Association PR and Media Chair. Read her blog, HealthfullyEverAfter.co, and follow her on Facebook, Twitter and Pinterest.

Edit Module

More Stone Soup

What to Do Instead of Eating Lunch at Your Desk

What to Do Instead of Eating Lunch at Your Desk

The next time the lunch bell tolls, step away from the screen and take a break. Here are some tips of what to do instead of working through your lunch break.
Freekeh with Black Beans and Avocado Dressing

Freekeh with Black Beans and Avocado Dressing

This Freekeh with Black Beans and Avocado Dressing is a whole-grain meal loaded with vegetables and pumpkins seeds then topped with a bright dressing made with fresh avocado, lime and cilantro.
Make Your Own Veggie Burgers

Make Your Own Veggie Burgers

My sister has been raving about this burger recipe and she and her boyfriend — neither of whom are vegetarian — make it often. It is filling and satisfying. I made is for a few friends and it got rave reviews. The original recipe is adapted from Eat Live Run but I tweaked it to make it my own.
Healthy Holiday Entertaining

Healthy Holiday Entertaining

This time of year, I love to host a gathering for our closest friends. Here are some tips on what I do to get ready for a party and my favorite recipes for healthy entertaining during the holiday season. There’s no need to get frazzled hosting a party, with a few simple tricks, you can be relaxed and enjoy healthy food with your family and friends.
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags

Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.


Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop