A legacy of the French colonial period in Vietnamese cuisine, baguettes are made here with whole-wheat flour for a crisp crust and a more fiber-rich loaf. Their long, slender shape makes them easy to break apart and share at a large gathering.
Dissolve the fresh yeast and sugar in warm water. Add the whole-wheat flour, bread flour, salt, and cooking oil, then knead for 15 minutes until the dough is smooth and elastic.
Cover the dough and let it rise in a warm place for 60 minutes, until doubled in size.
Punch down the dough, divide it into equal halves, and roll each into a long, slender baguette.
Cover the shaped baguettes and let them rise for another 30 minutes.
Score the tops diagonally and bake in an oven preheated to 220°C / 430°F for 25 minutes, until golden and hollow-sounding when tapped.
Score the tops of the baguettes diagonally before baking, or the dough may split at uneven points as it bakes. Allergen: contains wheat (gluten).
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