Wholemeal baguette
Tags:
alcohol-free
vegetarian
Description
Vive la France! Vive la Baguette! The long, crusty breadstick is rightly highly praised here!
It tastes good with sweet or savoury toppings, is a great finger food and a crispy side dish for grilling. Oh, the possibilities for enjoying baguettes truly leave nothing to be desired. Regardless of the topping, you can also change the ingredients a little. Bake a wholemeal version with us and you'll see how great it tastes. If that's not "full" - "crunchy"?
Zutaten für
For the dough
150
g
wholemeal wheat flour
225
g
wheat flour
150
ml
water
90
ml
milk
30
g
yeast, fresh
1
Tablespoon(s)
baking malt
20
g
salt
1
Pinch(es)
sugar
30
g
linseed
30
g
sunflower seeds
Preparation
Bake the baguettes
1
Finely chop the sunflower seeds. Dissolve the yeast in the water. Put a small part of the sunflower seeds and linseed aside and then knead a dough from the remaining ingredients together with the yeast-water and let it rest for 20 minutes.
2
Divide the dough into 3 pieces weighing approx. 200 g each. Now proceed as follows for each piece of dough:
On a floured work surface, carefully pull the dough into a square shape. Fold one corner at a time towards the centre and press down lightly (the dough will now look like an old envelope). Then leave the dough to rest for another 20 minutes. Repeat this process 3 times.
Note: Always pull the dough gently into shape and never knead or roll it out.
3
Carefully pull the dough pieces into baguette length and roll them up from the long side (roughly like a sponge cake roll). Then place the dough rolls in the troughs of the baguette mat and let rest again until the rolls have risen nicely.
4
Preheat the oven to 240°C fan oven. Brush the baguettes with water and score them several times. Spread the remaining sunflower seeds and linseeds on the baguettes.
5
Bake the baguettes in the preheated oven for 15 minutes.
Zutaten für
For the dough
150
g
wholemeal wheat flour
225
g
wheat flour
150
ml
water
90
ml
milk
30
g
yeast, fresh
1
Tablespoon(s)
baking malt
20
g
salt
1
Pinch(es)
sugar
30
g
linseed
30
g
sunflower seeds
