Name: Garlicky Whole Wheat Baguette
Prep time: 20 min
Cook time: 20 min
Ingredients: ¾ cup 180 ml water, heated to 100°F (38°C); 1 tablespoon 21 g agave nectar; 2 cloves garlic (grated); 2 teaspoons bread machine yeast; 1 teaspoon fine sea salt; 2 tablespoons 18 g vital wheat gluten flour; ¼ cup 30 g nutritional yeast; 2 cups 240 g white whole wheat or regular whole wheat flour; ½ teaspoon canola oil (to coat bowl); 1 tablespoon 15 ml extra-virgin olive oil; 1 teaspoon dried basil

In a medium bowl, combine the water, agave, and garlic.
In a large bowl, combine the bread machine yeast, salt, wheat gluten, nutritional yeast, and flour.
Stir the wet ingredients into the dry ingredients.
Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable.
Add more flour if the dough is too wet.
Shape into a ball.
Lightly coat a large bowl with canola oil and turn the dough around to coat.
Cover tightly with plastic wrap and let rise until doubled, 60 to 90 minutes.
Prepare a baking sheet with parchment paper or a silicone baking mat, or grease with a little oil.
Punch down the dough.
Shape into a 10-inch (25-cm) baguette and place on the prepared baking sheet.
Preheat the oven to 400°F (200°C, or gas mark 6).
Combine the olive oil and basil.
Brush the baguette with the oil mixture.
Sprinkle a little flour on top.
Cover with plastic wrap and let rise for 30 minutes.
Remove the plastic wrap and bake for 20 minutes, until the baguette is golden brown and sounds hollow when tapped.
Let cool on a wire rack.

Garlicky Whole Wheat Baguette

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