The baguette with wholemeal spelt flour is simply a classic. There’s not much to say, as you’re used to, just the brilliant whole spelt grain.
Baguette with wholemeal spelt flour
A basic with so many dishes. A baguette goes well with any soup or stew, but can also be enjoyed on its own with a delicious spread.
Baguette with wholemeal spelt flour
A baguette baked with wholemeal spelt flour. Simply cut off small or large pieces, top and enjoy.
Ingredients
- 450 g whole spelt flour
- 300 g spelt flour type 1050
- 500 ml cold water
- 20 g fresh yeast
- 8 g salt
- 1 tsp date flour
- spelt semolina for shaping
Instructions
- Place the flour, yeast, salt and date sweetener in a large bowl and mix with the cold water. Then knead for at least 5 – 10 minutes. Either use a hand mixer with the dough hook attachment or preferably a food processor. The dough should feel soft and come away from the bowl easily. If necessary, add more water or flour.
- Cover the dough and leave to rest overnight. Either in the fridge or in a cold cellar.
- The dough will have risen nicely the next day. It should now be handled carefully so that the air in it remains in the dough. To do this, slide the dough onto a baking tray sprinkled with spelt semolina. Divide the dough into 3 pieces.
- Pull each piece apart slightly. Then fold the right half of the dough to the middle once, then fold the left half of the dough to the middle. Now flatten the dough a little and roll it up from the bottom to create tension.
- Roll each roll of dough to the desired length of the baguette and place it seam-side down on a sheet of baking paper. It is best to cut the baking paper into 3 pieces beforehand and then place on a baguette tray. Sprinkle lightly with spelt semolina. Then cover and leave to rise again for 1 hour.
- Preheat the oven to 220 degrees Celsius top and bottom heat. Place an ovenproof dish with a cup of hot water on the bottom of the oven. Make 3 diagonal cuts into each baguette with a sharp knife. The edges should not be cut through.
- Bake on the middle shelf of the oven for 10 minutes. Then reduce the temperature to 200 degrees Celsius and carefully remove the container of water from the oven. The steam should escape completely. Bake the baguettes for a further 25 minutes. Open the oven door from time to time to allow the steam to escape.
Tips
If you like your baguette softer and fluffier, you can bake it using only spelt flour 1050. You can also make smaller baguette rolls if you want to freeze them.
Interesting to know
The name baguette comes from the French and means something like long stick. It can also be called stick bread. In France, baguette bread is baked from wheat flour.
