Dark baguette

Ingredients for 1 servings:

• 200 g grains (wheat grains)
• 100 g grain (rye grains)
• 200 g wheat flour
• 1 ½ tsp salt
• 270 g water, warm
• 40 g oil
• 1 cube of yeast
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

own recipe – for the Thermomix TM31

Place half of the wheat grains in the mixing bowl, place a paper towel over the lid opening, close the lid, and grind for 1 minute on speed 10. Transfer to a bowl. Process the other half in the same way. Transfer to a bowl. Repeat with the rye grains; do not transfer the grains; instead, add the whole wheat flour. Place the remaining ingredients in the mixing bowl and knead the dough for 2 minutes on speed 10. Place the dough in a bowl and let it rise in a warm place for 15 minutes. Shape into a baguette or roll. Preheat oven to 200°C and let the dough pieces rise again during this time. When the temperature reaches 160°C, put the baking tray in the bowl and bake for 30 minutes. Note: I developed this recipe myself because I had too many grains in the house. Freshly ground grains need more water, so add more if necessary when preparing the dough. The dough has about 2075 kcal, 60g protein, 56g fat and 340g carbohydrates.