Khapli Wheat Bread: How To Bake

French Baguettes

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The Baguette's History

The history of the baguette is contested, with no single confirmed origin. One widely cited account attributes its modern shape to a 1919 French law that prohibited bakers from working between 10 pm and 4 am. Since slim baguettes baked faster than the usual round loaves, bakers switched shapes simply to get fresh bread out in time for breakfast. 

Long, thin loaves had, in fact, existed in France for roughly a century before that point, but the term ‘baguette’ itself was only first recorded as a name for this kind of bread in 1920. Whatever its origin, the baguette's defining qualities, of an audibly crisp crust and an airy, irregular crumb, have remained the benchmark every baker should be chasing, khapli flour or otherwise.

Khapli Flour Dough is Different from a Baguette Dough

Before attempting any baguette with khapli atta, it's worth understanding exactly why this grain doesn't behave like the bread flour a classic baguette recipe expects. 

• Emmer wheat, the grain from which khapli atta is milled, carries a structurally different gluten network than modern bread wheat.

• It has less gliadin and more glutenin (the two protein components of gluten), with a higher proportion of resistant starch.

This usually means a dough that is less elastic and slower to build strength, exactly the opposite of what a baguette needs. The baguette, on the other hand:

• Gliadin and glutenin hydrate and link together to form an elastic gluten network strong enough to stretch and trap the carbon dioxide produced during fermentation.

• Getting this balance right is what separates an airy loaf from a dense one. 

• Bread flour’s higher protein content, typically 12 to 14 per cent against all-purpose flour's 10 to 12 per cent, is what builds this gluten structure.

Flours with less protein tend to produce a less chewy, less airy, more tender or even cakey crumb if handled the same way. But despite khapli wheat having a higher protein content, its gluten profile puts it at a disadvantage when compared to all-purpose flour. This is why using khapli flour exclusively, rather than a blend, will be a struggle when it comes to producing an open-holed baguette crumb.

The Perfect Khapli Wheat Baguette Blend

Before all of this, make sure you pick quality atta, Aashirvaad Chakki Khapli Atta, which has the goodness of iron and vitamin B1, supports energy metabolism and is rich in dietary fibre and protein. It is also low in sugar and low in fat, including saturated fat and is trans-fat free. Given khapli wheat’s weaker gluten, the best approach for a khapli baguette is a blend rather than a 100% khapli loaf. 

Try a blend at a 50-50 or 60-40 ratio of khapli atta and quality bread flour. This ratio ensures the dough gets enough gluten-forming protein from the bread flour to build structure, while still carrying khapli wheat's nutty flavour and nutritional density in the loaf. Going much higher than 60% khapli tends to produce a noticeably denser, flatter baguette unless the fermentation time is significantly extended to compensate.

Hydration with Khapli Wheat

The dough, depending on the flours used and the mix, needs different hydration; details are available here. Baguette dough is highly hydrated, often needing around 70%-75% water relative to the flour weight. You get a sticky dough, and this is what you need to get that open, airy crumb. 

All-purpose flour absorbs less water than bread or high-gluten flour, meaning a 65% hydration dough made with all-purpose flour can be handled like a 70-75% hydration dough made with bread flour. Khapli flour more or less behaves similarly, needing slightly less water than a hundred per cent bread-flour dough would.

For a khapli-blend baguette, starting at around 68-70% hydration calculated against the total flour weight is a sensible baseline, then adjusting by feel during mixing. The dough should feel noticeably wet and a little unmanageable at first; that's a sign of adequate hydration, not a mistake.

Step-by-Step Dough Making

1. Mix the flour blend and water only until no dry flour remains. It needs to rest covered for 20-30 minutes. This resting period is crucial for the khapli wheat flour to fully hydrate and develop gluten without needing any kneading.

2. Add yeast and salt after the rest, then mix briefly until combined. Avoid adding salt during the initial stage, since salt can slow hydration.

3. Rather than kneading the usual way, carefully stretch one side of the dough up and fold it over itself, rotate the bowl, and repeat for all four sides. This builds gluten structure without intense kneading. Plan for three to four sets of stretch-and-folds, spaced 30 minutes apart.

4. Khapli wheat's gluten takes longer to develop adequate strength, so increase the bulk fermentation by roughly 30-45 minutes beyond what a standard bread-flour baguette recipe calls for.

Shaping the Loaf

1. Once bulk fermentation is complete, turn out the dough onto a lightly floured surface and divide it into equal pieces, roughly 250-300g each for a standard-sized baguette.

2. Flatten each piece into a rough square, then fold the bottom and top thirds in toward the centre, pressing the seam together with your fingertips after each fold; this begins to build a tight outer surface.

3. Let the pre-shaped pieces rest, covered, for 20-30 minutes; this is especially important with khapli dough, since the extra resting time lets the weaker gluten relax and stretch more easily without tearing.

4. Form an indent along the length of the dough, fold it over lengthwise, press the seam to close it, then roll the dough back and forth on the work surface to elongate it into the classic tapered baguette shape.

5. Place the shaped loaves into a flour-dusted proofing cloth or couche; this supports the baguettes as they rise, preventing them from spreading out flat and gently absorbing surface moisture, which helps the crust crisp properly later.

Scoring and Baking

Once proofed, score the tops with quick and confident diagonal slashes using a sharp blade rather than dragging it slowly. This scoring lets steam escape during baking and gives the loaf its signature look and outer crunch. With a khapli atta blend specifically, slightly shallower scores than a classic baguette recipe tend to work better.

Steam remains essential to any baguette recipe, whether using maida, whole wheat or khapli wheat flour. Deck ovens heated above 200°C use steam injection to allow the crust to expand fully before it sets, creating a lighter, airier loaf and a slightly glazed surface. At home, this is best replicated by placing a tray of boiling water at the base of the oven for the first 15 minutes of baking, after which the steam source should be removed so the loaf finishes in dry heat and the crust crisps properly.

Classic Baguette vs Khapli Blend Baguette 

Serving a Khapli Baguette

A khapli baguette's nuttier, more pronounced flavour goes well with many toppings or simple dips that the baguette lovers like – torn and dipped in good olive oil with cracked pepper. You can turn it into an open-faced sandwich with cheese, roasted vegetables, and protein of your choice, or simply toast it and rub it with garlic. Because khapli bread tends to have a slightly denser crumb than a classic baguette, it is great for making bruschetta with heavy toppings like salmon, ham, and hard cheese.

French Baguettes with Khapli Wheat

If you are new to baking with atta, whether khapli wheat or otherwise, you might need some time to adjust to it. Atta seldom produces the airy and open crumb that is the hallmark of many types of bread out there. For beginners, it is recommended to replace part of the bread flour with khapli atta until you are confident. Make sure to keep the flour’s properties in mind and adjust accordingly.