Whole grain baguette
Description
Delicious baked goods for the whole family. Tired of buying the same monotonous store-bought bread? Then bake homemade multigrain baguettes. You can vary the seed mix each time—the bread will turn out unique every time, unlike any other. A step-by-step recipe will guide you through making it. Here’s wishing you tasty, wholesome bread—you can serve it with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Dissolve the yeast and 2 tablespoons of flour taken from the total amount in warm water. Mix thoroughly and leave in a warm place to activate for 10–15 minutes.
- 3
Step 3
Add all of the seeds to the starter, pour in vegetable oil, add salt, and mix.
- 4
Step 4
Add both types of flour.
- 5
Step 5
Using a mixer, knead the dough. Knead for about 5–7 minutes.
- 6
Step 6
Gather the dough into a ball, cover with a lid, and let rise for 1–1.5 hours.
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Step 7
During fermentation the dough should roughly double in size.
- 8
Step 8
Lightly coat your work surface with whole wheat flour, place the dough on it, and divide it into two portions. Try to keep the dough touching the flour on only one side.
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Step 9
Stretch the dough by hand into a flat sheet and give it one fold toward you.
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Step 10
Next, make another turn, each time carefully pressing along the crease along its entire length.
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Step 11
Make the final turn and pinch closed the seam.
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Step 12
Generously flour the cloth (tea towel, kitchen towel); place the shaped baguettes seam side up, and between the baguettes make a barrier from a fold in the cloth. Prop up the sides with rolls of tea towels or kitchen towels. Leave like this for a final proof of 40–45 minutes.
- 13
Step 13
Using a thin plastic cutting board, carefully transfer the blanks onto a baking sheet; the seam should face downward. With a sharp knife or razor blade, make slashes at a 45-degree angle.
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Step 14
Place the baguettes in an oven preheated to 250°C for 10 minutes, then reduce the temperature to 180°C and bake for a further 30 minutes. Cool the finished baguettes on a wire rack to room temperature.
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Step 15
The multigrain baguettes turned out very tasty, with a thin crunchy crust and lovely seeds inside.
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Step 16
Grain baguette pairs well with any food and suits breakfast, lunch, and dinner.