Ingredients
Equipment
Method
- Combine warm water, sugar, and yeast in a large bowl. Stir gently and let stand for 5–10 minutes until foamy. If the yeast doesn't foam, start over with fresh yeast — the water may have been too hot or too cold.
- Add the salt and olive oil (if using) to the yeast mixture. Stir in the wheat germ, then add the flour one cup at a time, stirring until a rough dough forms.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes by hand (or 6 minutes with a dough hook on medium speed) until smooth, elastic, and no longer sticky.
- Place in an oiled bowl, cover, and let rise in a warm spot for 60–90 minutes until doubled.
- Punch down the dough and shape into a long baguette or two shorter loaves. Place on a parchment-lined baking sheet or in a baguette pan. Let rise, uncovered, for 30–45 minutes.
- Preheat oven to 425°F (220°C). Score the top of the loaf with 3–4 diagonal slashes using a sharp knife. Mist with a spray bottle of water, or place a small pan of hot water on the oven floor for steam (creates a crispier crust). Bake for 25–30 minutes until deep golden and hollow-sounding when tapped. Cool on a wire rack for at least 15 minutes before slicing.
Nutrition
Notes
Net carbs: 26g per slice (28g total carbs minus 2g fiber).
Substitutions: Up to ½ cup of the all-purpose flour can be replaced with whole wheat flour for a denser loaf. Bread flour can replace all-purpose flour for a chewier crumb.
Storage: Best eaten fresh on the day of baking. Store at room temperature, wrapped in a cloth bread bag, for up to 2 days. Slice and freeze for up to 2 months — reheat directly in a 375°F oven for 8–10 minutes from frozen.
Serving: Excellent with natural nut butters, alongside soups, or as sandwich bread cut into thick slices.
