Garlic and herb baguette

Ingredients for 4 servings:

• 300 g wheat flour
• 200 g spelt flour
• 300 ml buttermilk
• 3 onions
• 4 garlic cloves
• ½ cube of yeast
• 4 tbsp Italian herbs
• 12 g salt
• 12 g brown sugar
• 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

Finely chop the onions and garlic and sauté in a pan with the olive oil until translucent. Finally, pour in the butter and heat until the mixture is lukewarm. Put the flour, sugar, and salt in a mixing bowl and crumble in the yeast. Mix everything together a little. Now add the remaining ingredients and knead everything with the dough hook of the mixer on low speed for at least 3-5 minutes until you have a firm dough. Then cover the dough with a towel and let it rise in a warm place for 30 minutes. The dough should now be at least twice as large as before. Now remove from the bowl from the bowl onto a floured surface and shape into 3-5 baguettes, if desired. Place these on a baking sheet lined with baking paper and let the dough rest for another 10-15 minutes. Now bake the dough in a preheated oven at 250°C (top and bottom heat) for about 25 minutes on the middle rack. For the last 5 minutes, I always switch to fan-assisted cooking to give everything an extra crispiness. Then place it on a wire rack to cool. Tip: For those who just can’t get enough of the garlic flavor, simply fill a small bowl with 2-3 tablespoons of olive oil, finely dice the garlic, add it, and let it stand until the bread goes in the oven. Just before baking, brush the baguettes with this mixture. You can, of course, start it earlier (the earlier you do it, the more intense the garlic flavor will be). I personally like to add fresh, chopped rosemary.