Whole Grain Baguette with Nuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 42 g fresh yeast
- 350 ml water, lukewarm
- 250 g wholemeal spelled flour
- 250 g whole wheat flour
- 2 teaspoons salt
- 1 tablespoon olive oil or other oil
- 75 g nuts or kernels, your choice
Print Recipe
Pin Recipe Instructions
- Crumble the yeast in a cup and cover with some of the lukewarm water. Set the yeast aside for at least 5 minutes.
- Put the flour, salt and oil in a mixing bowl. After the 5 minutes add the dissolved yeast and the remaining warm water to the flour and knead until a smooth and even dough is formed. If the dough sticks to the edge or looks runny, just add a spoonful of flour until it becomes a homogeneous dough. If it looks crumbly and / or doesn`t mix properly, just add a sip of water.
- When the dough is smooth, chop the nuts or kernels and knead briefly. Let the dough rise, covered, for 30-45 minutes. The volume should increase significantly.
- After the rising time, knead the dough again thoroughly and then divide it into 2 equal pieces. Shape the dough into 2 baguettes (almost as long as the baking sheet) and place on a baking sheet lined with baking paper and cover and let rise for another 15-20 minutes.
- Meanwhile preheat the oven to 220 ° C top / bottom heat.
- Bake the baguettes on the middle shelf for about 20 minutes.
- If the baguettes run while baking and spread out flat on the tray, this is because the dough was too wet.
- You can experiment with the types of flour you want. However, the amount of water changes a little depending on the grain.
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