Rolled Baguette

Summary

Ingredients

• 150 g rye flour type 1
• 350 g wheat flour type 550
• 2 teaspoons salt
• 1 pack dry yeast
• 2 teaspoons honey, more liquid
• 2 tablespoon fruit vinegar
• 300 ml water, lukewarm
• some flour for the work surface and for dusting

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Instructions

1. For the dough, mix the rye flour, wheat flour, salt and dry yeast carefully in a mixing bowl. Add fruit vinegar, honey and water. Work the ingredients into a smooth dough for about 5 minutes using a dough hook. Dust the dough with flour and let it rise in a warm place. About 40 minutes.
2. Then dust the dough with flour, take it out of the bowl, knead it briefly on the floured work surface and shape it into a roll. Divide the rolling pin into 3 equal portions. Shape each dough roll into a stick (about 28 cm long) and turn it two or three times to create an irregular stick. Place the dough sticks on a perforated baking sheet, dust them vigorously with flour and let rise in a warm place until it has visibly enlarged. About 20 minutes.
3. Put the baking sheet into the oven at preheated 180 ° C top / bottom heat and bake for about 25 - 30 minutes.