100% Whole Wheat Baguette

• 1 1/4 cup very warm water
• 2 3/4 tsp. yeast
• 1 Tbs. sucanat
• 3 cups whole wheat flour plus extra for sprinkling
• 1 Tbs. vital wheat gluten
• 1 tsp. salt

1. In a large bowl, combine water, yeast, and sugar.
2. Let stand 5 minutes.
3. Stir in half (1 1/2 cups) of the flour, gluten and salt vigorously until smooth.
4. Add remaining (1 1/2 cups) flour to form a dough; adding more if it feels too sticky.
5. Knead for 10-15 minutes or until elastic on a lightly floured surface.
6. Preheat oven to 400u0b0 and let rise near the stove in a well-greased bowl until doubled in size, about 45 minutes.
7. Punch down and separate into 2 balls.
8. Roll each into a 5 by 12 inch rectangle, then roll along the long side to form a long, thin log.
9. Pinch ends shut, slash diagonally several times with a sharp knife, and arrange loaves on a greased baking sheet sprinkled with cornmeal.
10. Brush loaves with water and sprinkle with a bit of flour.
11. Let rise again, about 20 minutes and bake for 15-10 minutes, or until golden brown.

very warm water, yeast, sucanat, whole wheat flour, vital wheat gluten, salt

Taken from www.epicurious.com/recipes/member/views/100-whole-wheat-baguette-51537011 (may not work)