whole wheat baguettes

for when it's important to have a baguette sticking out of a brown paper bag so everybody knows you went to the grocery store

ingredients

2½ cups whole wheat flour
1 tablespoon light brown sugar
1½ teaspoons Red Star PLATINUM instant yeast
1½ cups warm water (about 120 degrees F)
1 cup all-purpose flour, plus more as needed
2 teaspoons salt

instructions

1. In a large bowl combine whole wheat flour, brown sugar and yeast. Add water; stir to combine. Add all-purpose flour and salt; stir to combine.
2. Knead dough on a well-floured surface 10 minutes, adding more all-purpose flour as needed until dough is smooth and slightly sticky, but holds its shape. OR, if using a stand mixer, replace paddle attachment with dough hook; knead dough 5 minutes on medium speed, adding more all-purpose flour as needed until dough is smooth and slightly sticky, but holds its shape.
3. Shape dough into a ball and place in a lightly greased large bowl; turn to coat. Cover with plastic wrap and let rise in a warm place 1 hour until doubled. Punch down risen dough; divide into 4 equal pieces. Roll each piece carefully into a thin log, about 12 inches long. Repeat with remaining pieces of dough. Place loaves a few inches apart on a lightly greased baking sheet.
4. Use a sharp serrated knife to cut three ½-inch deep slashes on top of each loaf. Cover dough with a tea towel or plastic wrap sprayed with cooking spray. Let rise 30 minutes until nearly doubled in size.
5. Heat oven to 375 degrees F. Bake loaves 30 minutes until golden brown. Transfer to a cooling rack to cool completely before slicing.