Mini Baguettes with Fried Onion
Description
Tasty baked goods for the whole family. Using rye flour and bran enriches the bread’s structure and fills it with vitamins and beneficial fiber. Fermented malt gives the bread not only a beautiful deep color but also a pleasant aroma. And the addition of fried onions makes the bread’s flavor rich. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Finely slice the onion and fry it in oil until nicely browned, so the flavor is richer.
- 2
Step 2
Be sure to sift the flour, especially rye flour. Mix the flour with bran and malt, pour in warm water, add sugar, salt and yeast.
- 3
Step 3
Add the fried onions with the butter and chopped dill to the dough, sprinkle with black pepper. Knead a tight, elastic dough. If it seems too dense, do not add liquid – in the end everything will be as it should.
- 4
Step 4
Roll the dough into a ball, place it in a buttered bowl, cover with plastic wrap and let it rise in a warm place. The dough should rise at least 2.5 times.
- 5
Step 5
Place the ready dough on a board, knead it, and divide it into four parts.
- 6
Step 6
Roll each portion into a rectangular sheet and roll it up, sealing each turn with the palm of your hand.
- 7
Step 7
Place the baguettes in a pan or on a sheet, make a lengthwise slash, and let them rest for another 15 minutes.
- 8
Step 8
Bake the baguettes first at 120 °C with steam for 10 minutes, so they can rise a bit more. Then increase the heat to 200 °C and bake until done. Place the finished baguettes on a towel and loosely cover them with another one. Let them cool.
- 9
Step 9
It's best to let the baguettes mature for a few hours; they'll become tastier. I usually bake them overnight and serve them for breakfast in the morning.