John Myers
Ingredients for 1 servings:
- 42 g fresh yeast
- 350 ml water, lukewarm
- 250 g wholemeal spelt flour
- 250 g whole wheat flour
- 2 tsp salt
- 1 tbsp olive oil or other oil
- 75 g nuts or seeds, of your choice
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes
for 2 baguettes
Crumble the yeast into a cup and cover with some of the lukewarm water. Set the yeast aside for at least 5 minutes. Combine the flour, salt, and oil in a mixing bowl. After 5 minutes, add the dissolved yeast and the remaining warm water to the flour and knead until you have a smooth, supple dough. If the dough sticks to the edges or seems runny, simply add a spoonful of flour until you have a homogeneous dough. If it seems crumbly and/or doesn’t mix properly, simply add a splash of water. Once the dough is smooth, chop the nuts or seeds and knead them in briefly. Cover and let the dough rise for 30-45 minutes. It should increase in volume significantly. After the rising time, knead the dough thoroughly again and then divide it into 2 equal pieces. Shape the dough pieces into 2 baguettes (almost as long as the baking sheet) and place them on a baking sheet lined with parchment paper. Cover and let rise for another 15-20 minutes. Meanwhile, preheat the oven to 220°C (top/bottom heat). Bake the baguettes on the middle rack for about 20 minutes. If the baguettes spread out during baking and flatten out on the baking sheet, it’s because the dough was too wet. You can experiment with the flour types as desired. However, the amount of water will vary slightly depending on the grain.
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