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Thaw dough according to package directions. Grease a large baking sheet; set aside. On a lightly floured surface, roll dough into a 1-inch-thick rectangle. Sprinkle dough with some of the 1/2 cup seeds and/or nuts. Using a rolling pin, roll seeds and/or nuts into the dough. Fold dough in half crosswise; repeat sprinkling and rolling until seeds and/or nuts are all added and are evenly distributed throughout dough.
Using floured hands, gently roll the dough rectangle into a spiral and shape into a 16-inch-long baguette. Place shaped dough, seam-side down, on the prepared baking sheet. Cover loosely and let rise in a warm place until double in size (1 to 1 1/2 hours).
Preheat oven to 350°F. In a small bowl, whisk together egg and water. Brush the loaf with mustard; brush with the egg mixture. Sprinkle with the 2 tablespoons seeds. Snip small slits diagonally down the top of the loaf. Bake for 25 to 30 minutes or until bread sounds hollow when lightly tapped.