Baguette with avocado

Ingredients for 8 servings:

• 300 g wheat flour type 00 or type 550
• 300 g spelt flour type 630
• 2 tsp salt
• 1 cube of fresh yeast
• 1 tsp sugar
• 250 ml water, lukewarm
• 1 avocado(s), ripe
• 2 tbsp olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 25 minutes

Makes 2 loaves of bread (approx. 500 g each), great as a side dish for grilling, soft and fluffy

Halve the avocado, remove the pit, scoop out the flesh with a spoon, and place it in a blender. Blend with the oil. In a mixing bowl, combine the flours and salt. Crumble the yeast into a bowl, sprinkle with sugar, and add the water. Dissolve the yeast while stirring. Briefly knead the yeast water into the flour mixture, then knead in the avocado puree. Depending on the size of the avocado, you may need to add about 50 ml more water to the dough until it is smooth and not too firm. Cover the bowl and let it rest for 60 minutes. Preheat the oven to 200°C (top/bottom heat). Line a baking sheet with parchment paper. Slide the dough onto a floured surface and cut it in half. Loosely shape into two baguettes with your hands, twisting them slightly. Dust the loaves lightly with flour and place them side by side on the baking sheet. Cover with a cloth and let rest for another 20-30 minutes. Bake the bread in a hot oven on the middle rack for approximately 30-40 minutes, depending on the thickness of the bread. Cover with a tea towel and let it cool on a wire rack. You won’t see or taste the avocado in the baked bread. I came up with this recipe to utilize the avocado. I “sneaked” this healthy ingredient into my family’s mouth; otherwise, they wouldn’t have tried an avocado baguette. Oriental variation: Use avocado oil, blend 2 tablespoons of tahini with the avocado, and knead a handful of toasted sesame seeds into the dough. Season with a pinch of pul biber.