Spelt-rye baguette with cranberries and chia seeds

Ingredients for 1 servings:

• 8 g salt
• 21 g fresh yeast
• 300 g rye flour
• 450 g wholemeal spelt flour
• 3 handfuls of cranberries
• 3 tbsp chia seeds
• 1 tbsp cornmeal
• 1 tbsp blue poppy seeds
• 630 g water, lukewarm

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 40 minutes

makes about 3 baguettes

Crumble the yeast into the lukewarm water and dissolve it. Add the salt and both flours and knead into a smooth dough. Mix in the chia seeds (if you don’t like them, simply replace them with poppy seeds) and cranberries (if you don’t like them, simply replace them with raisins). Divide the dough into three pieces and place them in a baguette pan (since I don’t have one, I always make them out of aluminum foil and baking paper). Let the dough rise in a warm place for at least 2 hours; it should double, if not triple, in size. Preheat the oven to 240°C (top/bottom heat) and place a large bowl of water in the bottom of the pan; this will make the baguette nice and crispy. After the dough has rested, don’t knead it any more; just press any cranberries that are sticking out into the dough, as they will burn otherwise. Mix the poppy seeds and cornmeal and sprinkle them on the baguettes, pressing down lightly. If you don’t like it too crispy, simply add the topping before the resting time; then the cornmeal won’t be as crispy. Bake the baguettes in the preheated oven on the middle rack for about 30 minutes. Tastes delicious with herb cream cheese, fresh tomato slices, and arugula.