Summary

Ingredients

• 300 g wheat flour
• 200 g spelled flour
• 300 ml buttermilk
• 3 onion (s)
• 4 clove (s) garlic
• 0.5 ½ cube yeast
• 4 tablespoon herbs, Italian
• 12 g salt
• 12 g suar, brown
• 1 tablespoon olive oil

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Instructions

1. Finely chop the onions and garlic and sauté in a pan with the olive oil until translucent. Finally pour the butter over it and heat it just enough to make the mixture lukewarm.
2. Put the flour with the sugar and salt in a mixing bowl and crumble the yeast. Mix everything a little. Now add the remaining ingredients and knead everything with the dough hook of the mixer on a low setting for at least 3 - 5 minutes to a firm dough. Then cover the dough with a towel and let rise in a warm place for 30 minutes.
3. The dough should now be at least twice as big as it was before. Now transfer from the bowl onto a surface sprinkled with flour and form 3 - 5 baguettes as desired. Then place these on a baking sheet lined with baking paper and let the dough relax for another 10-15 minutes.
4. Now bake the dough in the preheated oven to 250 ° C top and bottom heat for about 25 minutes on the middle rack. For the last 5 minutes I always switch to convection so that everything becomes a little crispier again. Then place on a grid to cool down.
5. Tip:
6. For those who can`t get enough of the garlic taste, simply fill a small bowl with 2 - 3 tablespoons of olive oil, dice the garlic and add it and let it stand until the bread comes into the oven and shortly before the baguettes with this mixture brush on. Of course, you can start it earlier (the earlier the garlic aroma, the more intense it is afterwards). Personally, I like to add fresh, chopped rosemary.