| 1 |
Combine the flours, yeast, salt, flax seeds and sugar in a mixer bowl. Fit the mixer with a dough hook. Blend all dry ingredients. |
| 2 |
Add all of the water at once. Fully incorporate the dough, scraping down the sides as necessary. |
| 3 |
Knead for about 4 minutes. The dough will be soft and tend to climb the dough hook. |
| 4 |
Divide the dough in half - about 1¼ pounds - and place on a lightly floured board. Roll and tuck the dough into a long roll. |
| 5 |
Place each dough tube in a greased and corn meal dusted baguette pan. Cut the top lengthwise. |
| 6 |
Cover and let rise for 1 hour or until the baguette has doubled in size. |
| 7 |
Pre-heat the oven to 425° F. Bake the bread until done, about 35-40 minutes. The internal temperature should be 190° or slightly higher. Remove from heat and place on a cooling rack for 20 minutes before cutting. |