Baguettes with spelt flour and fresh herbs

Ingredients for 1 servings:

• 500 g spelt flour
• 10 g sugar
• 10 g oil or olive oil
• 250 ml carbonated mineral water, lukewarm
• 1 cube of fresh yeast
• 1 pinch of salt
• Rubbing oil
• 1 tbsp lovage
• 1 tbsp celery leaves
• 1 tbsp parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 55 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 45 minutes

It couldn’t be healthier

Wash all the leaves, pat dry, remove the stems, chop finely, and set aside for a short time. Stir the crumbled yeast and sugar into 100 ml of warm mineral water until the yeast has dissolved. Cover the yeast water with a kitchen towel and set it aside in a warm place for about 25 minutes to rest. Add the remaining warm mineral water with the remaining ingredients, including the weighed leaves, and knead for about 10 minutes. Shape the dough into a ball and place it in a greased bowl. Cover the bowl with the kitchen towel and set it aside in a warm place for about 60 minutes. The dough should have doubled in size. Knead the dough again on a floured surface before shaping it into three equal-sized, oblong loaves. Place these on a baking sheet lined with baking paper, score it crosswise four to five times with a knife, and let it rise for another 30 minutes. Preheat the oven to 230°C (top/bottom heat) and place a bowl of hot water on the bottom rack. The moist baking environment will make the loaves nice and crispy. Place the lined baking tray on the middle rack. Bake the baguettes for about 20 minutes. By then, they will be well browned and the crust will be nice and crispy. The baguettes can be eaten warm, on their own or with any topping.