I like Panera Bread for mostly for their whole grain baguette. I’ve ran a few samples of recipes, based on techniques from a successful recipe of No Knead Bread, to create an experience, similar to the whole grain baguette. For enrichment, I’ve specifically selected flax and chia seeds, because of its nutrients; I was glad to see them also taste good in the final product.
The overall process of making this bread is quite simple, although the process does take time. I’ve adapted to leaving the dough overnight or making it early in the morning and letting it sit through the day. And if for any reason, you happen to want to delay the project, you can safely refrigerate the dough for up to four days.
Note: If you decide not to serve bread instantly, you can always preheat it by letting it bake for 10-15 minutes at 350F.
Other Bread Recipes to Try:
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- 2 cup Whole Wheat Flour
- 1 1/3 cup Coarse Whole Wheat Flour
- 1/3 cup Flex Seeds
- 1/3 cup Sunflower Seeds
- 2 tbsp Chia Seeds
- 2 tsp Salt
- 1 1/2 tsp Dry Yeast
- 1 3/4 cup Lukewarm Water
- Mix dough: The night before, combine all ingredients, mix dry ingredients together and then add water, mix ingredients until the dough comes together. Cover with plastic wrap and let sit 12-20 hours on the counter top.
- Next day, the dough will be wet, sticky and bubbly. Generously flour your hands and baking sheet. Take dough (if it sticks, flour hands more), form oval shape.
- Place it on a baking sheet and sprinkle a generous amount of flour on it. Cover it with towel. Let dough rise in a warm place for 1-2 hours.
- Preheat oven to 450F. You will need to have 2 shelves in oven. Place 2 cups of hot boiled water on the deep cooking sheet. Place this cooking sheet on a lower level, inside your oven. This will make the bread crispy on the outside. Place the bread on the top level. Remove water from the oven after 10 minutes. Keep on baking bread for another 30 minutes or until golden crispy brown.