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Herb baguette

Herb Baguette

Vegan herb baguette made with whole-grain spelt flour—crispy, oil-free, and full of flavor.
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Prep Time 1 day 40 minutes
Cook Time 25 minutes
Total Time 1 day 1 hour 5 minutes
Servings: 2 person
Course: bread and rolls, Side dish
Ingredients Method

Ingredients
  

For the dough
  • 300 g wholemeal spelt flour
  • 3 g dry yeast
  • 3 g salt
  • 250 ml water
  • A little spelt flour type 630 for dusting
For the filling
  • 100 g cauliflower
  • 200 ml water
  • 50 g white cooked beans
  • 2 tsp herb spread or other herb mixture
  • 2 tsp italian herbs
  • 2 tsp fresh parsley
  • 2 tsp locust bean gum
  • 0,5 tsp onion powder
  • 0,5 tsp garlic powder
  • 1 tsp yeast flakes
  • Salt and pepper to taste

Method
 

  1. Mix the yeast dough and leave it to rise in the fridge overnight.
  2. The next day, transfer it to a floured work surface. Leave to come to room temperature for 1 hour. Then dust with spelt flour type 630, knead briefly, stretch slightly, pull and fold back together, and shape into a ball. Repeat this process 3 times. Divide the dough into 2 pieces and shape each piece into an oblong shape. Brush each piece of dough with a little cauliflower cream, roll up, and stretch slightly lengthways.
  3. Place on a baking tray lined with baking paper, make a few shallow cuts in the surface, and leave to rise for a further 15 minutes or so.
  4. Bake the baguettes for 20 minutes in a preheated oven at 200 degrees celsius top and bottom heat. Remove them from the oven, make further cuts in them and spread the prepared cauliflower cream between the slices. Return them to the oven and bake for a further 5 minutes.
Cauliflower purée
  1. Cook the cauliflower in water until tender. Drain it, then blend it with the drained beans using a hand blender. Add the herbs and spices.