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Baguette nach Schweizer Art

Swiss-style baguette

Swiss-style baguette baked vegan with spelt flour. An excellent alternative to other types of baguette.
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Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Course rolls
Servings 3 person

Ingredients
  

  • 400 g spelt flour type 1050
  • 100 g whole spelt flour
  • 20 g baking malt from rye
  • 15 g fresh yeast
  • 2 tsp salt
  • 1 pinch of date flour
  • 1 squeeze of lemon juice
  • 270 ml lukewarm water

Instructions
 

  • Dissolve the fresh yeast in a little lukewarm water.
  • Mix all the ingredients together and knead the dough well.
  • Cover and leave to rest for 2 hours.
  • Then knead the dough again briefly. Shape into an oblong shape on a floured surface. Then cut off small pieces of dough and shape them into long pieces again.
  • Line a baking tray with baking paper. Place the dough pieces on it. Cut each piece of dough diagonally 2 - 3 times.
  • Leave to rise for another 15 minutes.
  • Preheat the oven to 230 degrees Celsius top/bottom heat.
  • Bake the dough pieces in the oven for 25 minutes.
Keyword baking malt, fresh yeast, Spelt flour type 1050, Whole spelt flour