Instructions: Makes 2 baguettes.

If you bake this bread on the French Bread cycle in your bread machine, you wont have baguettes, but you will have lots of crunchy crust. Loaves baked on a baking sheet instead of on tiles will not have a classic crunchy crust, but theyll still be delicious.

To mix the dough in the bread machine: Pour the tomato juice into the pan. In the order listed, add the salt, olive oil, dried rosemary, garlic, tomatoes, whole wheat and bread flours. Make an indentation in the dry ingredients and add the yeast.

If ONLY mixing the dough: Select the Dough setting on bread machine, and press Start. (Then read on to "For either method.")

If mixing AND baking dough in bread machine: Select the Basic or French Bread cycle, set the crust on Medium or Dark, and press Start.

For either method: If the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch. The machine will stop when the dough is ready to shape and bake.

To shape for oven baking: Turn the dough out onto a lightly floured board; punch it down. Divide the dough into 2 parts, and shape each into a long baguette.

To bake on baking tiles: Leave the loaves, with the smooth side up, on the floured board, and let rise in a warm place until almost doubled, 45 minutes. Place baking tiles or a pizza tile on the top rack in the oven, and place a heavy, shallow pan on the bottom rack. Preheat the oven to 450 degrees.

Using a sharp knife or a razor, slash the loaves; place the loaves onto the preheated tiles. Immediately pour 1 cup water into the pan on the bottom rack. Bake 15 to 20 minutes, until the loaf is golden. Remove from the oven and cool on a wire rack.

To bake in a pan: Lightly grease a baking pan. Place the loaves, with the smooth side up, into the pan. Cover and let rise in a warm place until almost doubled, 45 minutes. Preheat the oven to 375 degrees.

Using a sharp knife or a razor, slash the top of the loaves, and brush them with water. Bake 25 to 30 minutes, until the loaves are golden. Remove from the oven and cool on a wire rack.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.