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Ingredients

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Directions

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  • Combine 2 cups whole-wheat flour, 1 cup bread flour, yeast and salt in large bowl.

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  • Heat water, honey in saucepan until very warm (125 to 130 degrees F).

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  • Gradually beat water mixture into flour mixture at low speed. Stir in remaining whole-wheat flour and 1 cup bread flour with wooden spoon, 1/2 cup at a time, to make soft dough. Stir in raisins and walnuts.

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  • Knead dough on floured surface until smooth and elastic, about 10 minutes, working in 1/2 cup bread flour as needed to prevent sticking. Shape into ball. Cover with plastic wrap; let rest 10 minutes.

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  • Divide the dough into four equal pieces. Roll each piece on floured surface into 14-inch-long cylinder. Place 2 tablespoons cornmeal on waxed paper; roll the cylinders in the cornmeal.

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  • Sprinkle each of 2 large baking sheets with 1 tablespoon cornmeal. Place 2 baguettes on each sheet. Cover; let rise in warm place until doubled in bulk, about 30 minutes.

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  • Heat oven to 425 degrees F. Place remaining 3 tablespoons bread flour in a small sieve; sprinkle evenly over loaves. Cut four 1/2-inch slashes into the top of each loaf.

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  • Bake in 425 degree F oven 20 minutes or until loaves sound hollow when tapped. Remove to wire rack to cool. Makes 4 baguettes (12 slices each).

Nutrition Facts

78 calories; 2 g total fat; 0 mg cholesterol; 68 mg sodium. 15 g carbohydrates; 2 g protein;

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