Walnut and Cashew Baguettes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 75 g walnuts
- 75 g cashew nuts
- 20 g yeast, fresh
- 250 g spelled flour (whole rain)
- 250 g wheat flour
- 1 teaspoon salt
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Roughly chop the walnuts and cashew nuts. Dissolve the yeast in 350 ml of lukewarm water while stirring. Mix the two types of flour and season with salt, pour in the dissolved yeast and knead into a smooth dough using the dough hook of the hand mixer. Knead in the chopped nuts and then cover and let the dough rise in a warm place for about 1 hour.
- Halve the dough, shape into 2 baguette sticks with floured hands. Place them next to each other on a baking sheet lined with baking paper and let rise for another 45 minutes.
- Bake in a hot oven, top / bottom heat, at 225 degrees for about 20 minutes.
- Let cool down and enjoy fresh.
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