This Low Calorie Baguette is just 29 calories per slice, and perfect for soups, salads, or to make a fancy sandwich or appetizer.
Best of all, these healthy baguettes take just 10 minutes “hands on” time! The rest of the time is just for the dough to rise and bake. It’s so easy to make them!
This recipe will make 3 total loaves, and you can store leftovers in the fridge or freezer for later.
Low Calorie Baguette
What You’ll Find in this Article:
Ingredients in Low Calorie French Bread
One of the most important tips I can give you, is to make sure the yeast is fresh. Check the expiration date!
If your yeast is old, it won’t rise, and you won’t get enough dough to make 3 loaves. This will increase the calories and make for dense bread. I always buy fresh yeast when making these just to be safe.
Shopping List for Healthy Baguettes:
- Active dry yeast
- Bread flour
- Salt
- Olive Oil Spray
- (measurements in the recipe card below)
How to Make Healthy Baguettes
These health French bread baguettes are easy and fun to make. I know that there are a lot of directions, but I wanted to go slowly step by step to make it as easy as possible.
Storage: You can store leftovers in the freezer (1 month) or fridge (1 week). Place in a plastic bag and push out the air before closing.
How to Make a Healthy Baguette:
- Place the warm water in a small bowl and sprinkle the yeast on top. Set aside until foamy.
- Add the bread flour and salt to a standing mixer or large bowl. Mix together.
- Make a well in the center of the flour mixture, and stir in the dissolved yeast.
- Add the cool water, a little at a time (you may not need all of it) while mixing.
- When you have a stiff dough, stop adding water and mixing.
- Cover the bowl with plastic wrap and set aside for 30 minutes.
- Add the dough hook to your standing mixer and kneed for 3 minutes. Alternatively, transfer the dough to a lightly floured work surface and kneed by hand for 5 minutes.
- Spray the bowl with olive oil and add the dough to it. Cover with plastic wrap and then a kitchen towel and place it in a warm spot in your home.
- Allow the dough to rise for 2 hours, until doubled in size.
- Divide the dough into 4 balls, and shape each one into a long loaf with pointed ends.
- Place the loaves on a parchment lined baking sheet, and lightly spray the tops with olive oil.
- Cover again with plastic wrap and a kitchen towel and leave to rise again for 30-60 minutes until doubled in size.
- Preheat the oven to 450 degrees, and place a pan of water on the bottom rack.
- Remove the towel and plastic wrap from the baguettes. Sprinkle them lightly with flour, and make 4 slashes to each with a sharp knife.
- Bake for 30-40 minutes until hollow when tapped.
- Allow to rest for 5 minutes before slicing (each loaf yields 20 slices) and enjoying.
Low Calorie Baguette Recipe
This Low Calorie Baguette Recipe is easy and fun to make. I know it takes a long time and there are a lot of directions. But there is just 10 minutes of actual work, and the rest of the time is leaving the bread alone to rise or bake.
More Low Calorie Bread Recipes:
Low Calorie Baguettes
Ingredients
- 3 ½ tablespoons warm water
- 1 ½ teaspoons active dry yeast
- 3 ¾ cups bread flour
- 2 teaspoons salt
- 1 ¼ cup cool water as needed
- Olive Oil Spray
Instructions
- Place the warm water in a small bowl and sprinkle the yeast on top. Set aside until foamy.
- Add the bread flour and salt to a standing mixer or large bowl. Mix together.
- Make a well in the center of the flour mixture, and stir in the dissolved yeast.
- Add the cool water, a little at a time (you may not need all of it) while mixing.
- When you have a stiff dough, stop adding water and mixing.
- Cover the bowl with plastic wrap and set aside for 30 minutes.
- Add the dough hook to your standing mixer and kneed for 3 minutes. Alternatively, transfer the dough to a lightly floured work surface and kneed by hand for 5 minutes.
- Spray the bowl with olive oil and add the dough to it. Cover with plastic wrap and then a kitchen towel and place it in a warm spot in your home.
- Allow the dough to rise for 2 hours, until doubled in size.
- Divide the dough into 4 balls, and shape each one into a long loaf with pointed ends.
- Place the loaves on a parchment lined baking sheet, and lightly spray the tops with olive oil.
- Cover again with plastic wrap and a kitchen towel and leave to rise again for 30-60 minutes until doubled in size.
- Preheat the oven to 450 degrees, and place a pan of water on the bottom rack.
- Remove the towel and plastic wrap from the baguettes. Sprinkle them lightly with flour, and make 4 slashes to each with a sharp knife.
- Bake for 30-40 minutes until hollow when tapped.
- Allow to rest for 5 minutes before slicing (each loaf yields 20 slices) and enjoying.
- Storage: You can store leftovers in the freezer (1 month) or fridge (1 week).
Notes
Nutrition
Nutrition and Calories in Baguette
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