Seed Baguette




Rating: 3.52 / 5.00 (21 Votes)


Total time: 1 hour

Servings: 2.0 (servings)

For the source piece:
















for sprinkling:





Instructions:

For the seed baguette, let the seeds steep with the water for about 2 hours (swelling piece). Mix all dry ingredients. Dissolve yeast in water. Mix all ingredients and knead for about 10 minutes. Cover and let rest for about 1/4 hour.

Shape the dough in 2 parts into rolls and let rest again for about 1/4 hour. Now flatten both pieces of dough, fold in from top and bottom and roll loosely into rods about 40 cm long.

Moisten lightly with water, sprinkle with seeds to taste and place on a baking sheet. Cover and let rise for about 1/2 hour. Heat the oven to 200 °C with a fireproof vessel.

Add water to the hot vessel to create enough steam. Push the bread in and bake for about 25 minutes. The bread must sound hollow on the underside otherwise bake a few minutes longer. Let cool well on a rack.

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