Rolled Baguette
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Put the baking sheet into the oven at preheated 180 ° C top / bottom heat and bake for about 25 - 30 minutes.
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