This baguette is all purpose Robin Hood Canadian White flour, Kamut Flour from Bob's RedMill. Dusted with whole flaxseed and chock full of diced dried cranberries. It was my Thanksgiving bread!
I am sure your baguette looked very festive when slice and served with your Thanksgiving dinner. Probably worked well for turkey sandwiches too.
Yummy! What color was it on the inside?
white --- the Kamut flour gives it a bit of a buttery shade; but the cranberries do not stain the bread.
Anna: I've used the cranberries, red roasted peppers and sun-dried tomatoes. I would say "yes" to the blueberries; but I would recommend using dried fruits, not fresh ones. When I make a loaf with the roasted red peppers, I roast the pepper, then dry it overnight on papertowel to get rid of all the juice. A baguette with roasted red pepper is excellent for a dipping bread or with cheese, etc., and it looks awesome too! This is a photo of a bread dough resting with chopped roasted red pepper. the buttery colour comes from the kamut flour. I often exchange 1/2 cup of flour for 1/2 cup kamut flour which adds an interesting buttery taste and a wee bit of a buttery colour.
This looks like it tasted amazing! I like the ingredients used :)