Ingredients:
- 1 teaspoon sugar
- 2 teaspoons kosher salt
- 1 pint warm water
- 1/2 cup of whole wheat flour (King Arthur)
- 1 packet of yeast (Fleischman)
- 1/4 cup of toasted flax seeds
- 2 to 3 tablespoons extra virgin olive oil
- "enough" all purpose flour (between 3 and 5 cups)
Proof the yeast with water and sugar. Start the mixer with dough hook; add the whole wheat flour and salt. Add the all purpose flour a 1/4 cup at a time until making a total of about 3 cups. Add the toasted flax seeds (I toasted them in a non-stick skiller on the stove top until they started to pop) and let them mix well. Start adding more flour until the dough "looks right" (is not sticking to the sides and the bottom of the mixing bowl). Add two tablespoons of olive oil and give enough time for them to be well incorporated into the dough. Stop the mixer and add the remaining olive oil to coat the dough. Let it proof for 1 hour.
Divide dough in four pieces and shape into baguettes. Sprinkle generously with all purpose flour. Leave to proof for 40 minutes. Heat oven to 375F and place a tray with boiling water below the rack where you will bake the bread. Using a very sharp knive, make a few diagonal slashes (1/4 inch deep) on each baguette. Slide onto baking stone and leave to bake for at least 30 minutes.
The crust turned out pretty darned good, but I expect that it will be better once the baguettes are baked in a perforated metallic pan.
