Summary

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

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Instructions

1. Crumble the yeast in a cup and cover with some of the lukewarm water. Set the yeast aside for at least 5 minutes.
2. 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.
3. 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.
4. 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.
5. Meanwhile preheat the oven to 220 ° C top / bottom heat.
6. Bake the baguettes on the middle shelf for about 20 minutes.
7. If the baguettes run while baking and spread out flat on the tray, this is because the dough was too wet.
8. You can experiment with the types of flour you want. However, the amount of water changes a little depending on the grain.