Rye Baguettes with Butter and Garlic
by Editorial Staff
Indulge your family with freshly baked, aromatic homemade bread. This recipe is used to prepare wheat-rye baguettes stuffed with butter, herbs, and garlic.
Ingredients
For the dough:
- Rye flour – 260 g
- Wheat flour – 140 g
- Dry fast yeast – 2 teaspoon.
- Vegetable oil – 2 tbsp
- Warm water – 250 ml
- Sunflower seeds, peeled – 2 tbsp
- Salt – 1 teaspoon
- Ground black pepper – 1 teaspoon.
For the filling:
- Butter – 100 g
- Parsley greens – small bunch
- Garlic – 3 cloves
Directions
- In a deep bowl, combine flour, yeast, salt, and pepper.
- Pour warm water into the flour mixture and stir. Add vegetable oil and seeds
- Knead the yeast dough from rye wheat flour. Put in a warm place for 1.5 hours. When the dough doubles in size, knead it and leave for another 1 hour.
- While the dough is suitable, prepare the filling: squeeze the garlic into the softened butter, add finely chopped herbs, mix.
- Put the finished dough on a floured table, divide it into 4 pieces.
- Knead each piece with your hands into a cake, spread with a mixture of butter, garlic, and herbs. Roll up into rolls, pinch all edges.
- Put the stuffed wheat-rye baguettes on a baking sheet covered with parchment, make a few cuts with a sharp knife, cover with a towel and leave to proof for 40 minutes.
- Bake homemade bread in an oven preheated to 200 ° C for 35-40 minutes (put a dish with hot water on the bottom of the oven).
- Cover the prepared wheat-rye baguettes with butter and garlic with a towel and let rest for about 20 minutes. Serve warm.
Bon Appetit!
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