Dark Baguette
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g cereals, (wheat rains)
- 100 g rain, (rye rains)
- 200 g wheat flour
- 1 ½ teaspoon salt
- 270 g water, warm
- 40 g oil
- 1 cube yeast
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Place half of the wheat kernels in the mixing bowl, place kitchen paper over the opening in the lid, close and grind for 1 min./ speed 10. Decanting. Process the other half in the same way. Decanting. Do the same with rye grains, do not transfer, but add the whole wheat flour.
- Pour the remaining ingredients into the mixing bowl and knead the dough for 2 minutes / level. Put the dough in a bowl and let rise in a warm place for 15 minutes.
- Shape into baguettes or rolls.
- Preheat the oven to 200 ° C and let the dough rise again during this time. When 160 ° C is reached, slide the baking sheet in and bake for 30 minutes from now on.
- Annotation:
- Developed the recipe myself because I had too many grains in the house. Freshly ground grains need more water, so add some when preparing the dough.
- The dough has about 2075 kcal, 60g protein, 56g fat and 340g carbohydrates.
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