Low-histamine Baguette Rolls
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g spelled flour type 630
- 100 g wholemeal spelled flour
- 10 g tartar bakin powder
- 2 pinch (s) sugar
- 1 pinch (s) salt
- 100 g quark
- 100 g milk
- 80 g water
- Flour to work with
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C (convection) and place an ovenproof dish with water on the bottom of the oven. The steam creates a nice crust.
- Put both flours with the tartar baking powder, sugar and salt in a bowl and mix with a whisk. Add the quark, milk and water and knead with the dough hook of the hand mixer until a smooth, firm dough is formed.
- Flour your hands lightly, take the dough out of the bowl and divide it into four equal pieces. Roll each piece into an elongated baguette roll between your hands and place them on a baking sheet lined with baking paper, spaced apart.
- Bake the rolls for 25 minutes at 200 ° C (fan oven).
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