Swiss-style baguette

These baguettes are crispy on the outside and soft on the inside. They can be served warm or baked again just before eating. The rolls are delicious with a variety of vegetables and sauce on the inside or with a tasty spread. Or you can simply fill them with marinated tofu, which gives the rolls a special flavor.

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Swiss-style baguette

Swiss-style baguette baked vegan with spelt flour. An excellent alternative to other types of baguette.

Course rolls

Keyword baking malt, fresh yeast, Spelt flour type 1050, Whole spelt flour

Prep Time 2 hours hours 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 2 hours hours 55 minutes minutes

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.

Tip

Enjoy the baguettes with soups and salads too. They are always an excellent side dish. Try hollowing out the baguettes so you have much more volume for delicious fillings.

Interesting to know

The Swiss-style baguette is a special type of bread roll that can be baked differently depending on the region in Switzerland. My baguettes were baked my vegan way.