Whole Grain Buttermilk Baguette
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat
- 1 cube yeast
- 320 ml buttermilk
- 1 tablespoon salt
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Finely grind the wheat and place in a bowl. Make a well in the middle and crumble the yeast into it. Heat the buttermilk until it is lukewarm. Pour over the flour and yeast. Knead all ingredients into a smooth dough. Knead on a floured work surface for 10 to 15 minutes. Shape into a ball and cover and let rise in a warm place for 60 minutes. Add the salt and knead again. Let rise for 30 minutes. Shape the dough into a roll and let rise for another 30 minutes. Place on a baking sheet and cut the baguette diagonally several times. Let rise for another 45 minutes. Preheat the oven to 200 ° C and place an ovenproof bowl of water on the bottom. Bake the baguette in the preheated oven for 30-35 minutes.
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