Recipes and Cooking Multigrain Mustard Baguette 5.0 (3) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Rise Time: 1 hrs Bake Time: 25 mins Total Time: 1 hrs 55 mins Servings: 12 Yield: 1 loaf Jump to Nutrition Facts Ingredients 1 16 ounce loaf frozen wheat bread dough ½ cup seeds* and/or chopped nuts* 1 egg 1 tablespoon water 1 tablespoon Dijon-style mustard 2 tablespoon seeds* Directions Thaw dough according to package directions. Grease a large baking sheet; set aside. On a lightly floured surface roll dough into a 1-inch-thick rectangle. Sprinkle dough with some of the 1/2 cup seeds and/or nuts. Using a rolling pin, roll seeds and/or nuts into the dough. Fold dough in half crosswise; repeat sprinkling and rolling until seeds and/or nuts are all added and are evenly distributed throughout dough. Using floured hands, gently roll dough rectangle into a spiral and shape into a 16-inch-long baguette. Place shaped dough, seam side down, on prepared baking sheet. Cover loosely and let rise in a warm place until double in size (1 to 1-1/2 hours). Preheat oven to 350°F. In a small bowl whisk together egg and the water. Brush loaf with mustard; brush with egg mixture. Sprinkle with the 2 tablespoons seeds. Snip small slits diagonally down the top of the loaf. Bake for 25 to 30 minutes or until bread sounds hollow when lightly tapped. Tips Prepare as directed in Steps 1 and 2, except after shaping dough and covering loosely, chill in the refrigerator for up to 24 hours. Let stand at room temperature for 30 minutes before baking. Bake as directed in Step 3. *Test Kitchen Tip: For seeds, try sesame, poppy, or fennel. For nuts, try pecans, walnuts, or pine nuts. Rate it Print Nutrition Facts (per serving) 148 Calories 6g Fat 20g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 148 % Daily Value * Total Fat 6g 8% Saturated Fat 0.7g 4% Cholesterol 18mg 6% Sodium 246mg 11% Total Carbohydrate 20g 7% Protein 6g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.