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Onion baguette with oregano

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Ingredients for 1 servings:

  • 450 ml water, lukewarm
  • 1 packet of dry yeast
  • 1 tbsp salt
  • 2 tbsp onion(s), dried
  • 500 g wheat flour, 405
  • 200 g rye flour, 1050
  • 1 pinch(s) of sugar
  • 1 tbsp oregano
  • some water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Mix all ingredients one by one and knead into a smooth yeast dough. Let the dough rise for approximately 30-60 minutes. Then cut into 3-4 equal pieces and shape into baguettes. Place on a baking sheet lined with parchment paper and let rise in the oven for another 10 minutes at 50°C. If desired, cut the baguettes lengthwise. Then spray with water using a spray bottle. Then set the oven to 250°C and bake the baguettes for 15-20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Onion baguette with oregano