No Knead Whole Wheat Bread | Sun-Dried Tomato Baguette | Super Easy and Simple

Hi everyone,
Welcome back. This is Annie.  Today I would like to share a Sun-Dried Tomato Baguette recipe with you.  It is a very simple, tasty, nutritious recipe.  Let’s do it.

One thing that I wanted to say is that I received several comments from viewers saying that it’s sort of shaky a bit for several seconds at the very end of my last video on rue saint Jean in Quebec City.  I really appreciate your comments on this.  My apologies to those who have watched this video.  And in the future I will ensure to preview the video before publishing.  Thank you.

The measurements and instructions of this recipe are listed in the description box below.

Sun-Dried Tomato Baguette

For ingredients:
3 cups of whole wheat flour
2 1/2 tsps of dry yeast
2/3 cup of chopped sun-dried tomatoes (or you can replace it with chopped Kalamata olives and rosemary)
1 tsp of sea salt
400 ml lukewarm water

Instructions:
1) In a large bowl, combine whole wheat flour, dry yeast, chopped sun-dried tomatoes and sea salt.
2) Slowly add in water to make sure it's not too much.  The key is that we don't stir it too much - just enough to have everything being mixed. 
3) Cover and put it aside at room temperature, for approximately 90 minutes or until doubled in size.
4) Put a small dish of water in the oven.  The steam will come out of the water while baking.  And it's the steam that makes the baguette so crispy and crunchy! 
5) NO KNEAD REQUIRED in this recipe.  When the dough is ready, pour the dough onto a floured surface, divide dough into 2 portions, roll each to form a loaf.  Transfer loaves to a prepared baking tray.  Use a sharp knife to cut lines across each loaf, bake at 450 degrees Fahrenheit for 15 - 20 minutes (depending on your oven).

There you have it.  Thank you very much for joining me.  I hope you have enjoyed this video.  If you do, please give me the thumbs up and consider subscribing.  This will encourage me to make more videos which I hope you do enjoy.  Hope everybody is staying safe and well.  Will see you until the next time.  Bye!

Chapters:
00:00 Intro
00:55 Ingredients
1:28 Instructions
6:58 There you have it