Buttermilk and Herb Baguette
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 packet herbs, frozen, mixed, or fresh parsley, oregano, thyme, chives
- 1 teaspoon peppercorns
- 250 g wheat flour, type 405
- 250 g whole wheat flour
- 1 cube yeast
- 0.5 teaspoon ½ sugar
- 1 tablespoon, leveled salt
- 350 g buttermilk
- some water, lukewarm
- Flour, for processing
Print Recipe
Pin Recipe Instructions
- When using fresh herbs, finely chop them, grind peppercorns. Put both types of flour in a bowl, make a well in the middle and crumble the yeast into it. Mix with 3-4 tablespoon lukewarm water. Cover and let this dough rest in a warm place for 30 minutes. Then knead into a smooth dough with the herbs, pepper, salt, sugar and buttermilk. If the dough is too runny, add a little more flour.
- Divide the dough into 2 portions. Knead each piece of dough well on the floured work surface and shape into a stick (diameter 4-5 cm). Place the bread sticks on a baking sheet lined with baking paper, cut the surface several times with the knife for the baguette look. Dust the bread with a little flour and cover it for another 60 minutes.
- Preheat the oven to 200 ° C (fan oven 180 ° C). Bake the baguettes in the oven for about 30 minutes. Let cool down.
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