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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"?

Ingredients for

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

  • Preparation time: 3 h
  • Cooking time: 15 min
  • Total time: 3 h

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.