John Myers
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Pumpkin Seed and Wild Garlic Baguette
The perfect pumpkin seed and wild garlic baguette recipe with a picture and simple step-by-step instructions.
Baguette dough
- 250 ml Lukewarm water
- 1 tbsp Barley malt
- 1 tsp Salt
- 1 Pck. Dry yeast
- 250 g Wheat flour
- 2 tbsp Pumpkin seed oil
filling
- 50 g Wild garlic
- 50 g Pumpkin seeds
- 50 g Parmesan
- 4 tbsp Pumpkin seed oil
- Put the lukewarm water together with the barley malt and the yeast in a bowl and stir well. Now add as much of the flour and stir until a thick pulp has resulted, cover and let it rest for 20 minutes. Then add the remaining flour and salt as well as the pumpkin seed oil and knead to form an elastic dough. Then let it rest covered for about 1 hour until the volume has doubled.
- Then knead the dough again and let it rest covered for another hour.
- In the meantime, roast the pumpkin seeds in a pan without fat. Set aside 1 tbsp. Roughly chop the wild garlic and finely chop together with the pumpkin seeds and Parmesan in the moulinette, then place in a bowl and mix with the 4 tablespoons of pumpkin seed oil.
- Take the dough out of the bowl, knead it again and then roll it out into a thin rectangle. Spread the wild garlic mixture on it and roll it up tightly from the long side and then twist it several times and place on a baking sheet lined with baking paper.
- Using a sharp knife, cut diagonally at the top several times, brush with water and sprinkle the pumpkin seeds that were set aside on top and let rest again covered for 30 minutes. Then bake in the oven preheated to 230 degrees for about 20 minutes – do not forget to put a drip pan in the bottom and pour cold water on the hot drip pan when you put the bread in the oven, so that a nice surge of steam immediately arises, which ensures that that the bread rises nicely and becomes nice and crispy.
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