Spelt Baguette Recipe

Ingredients

Directions

Simple recipe for a baguette made from spelt and wheat flour.

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Ingredients

250g strong wheat flour
200g wholemeal spelt flour
1 tbsp butter
1.5 tsp salt
1.5 tsp dry yeast
1 tsp sugar
270ml water

Steps

1

Take the bread baking pan out of the bread maker and insert the dough hook. Then add the ingredients in the order shown.

2

Place the baking pan back into the bread maker and close the lid. Then select and start the programme for whole wheat dough (SD-YR2540 programme 21, SD-YR2550 programme 20, SD-R2530 programme 19, SD-B2510 programme 16 ).

3

At the end of the programme, take the dough out of the bread maker and place on a well-floured work surface. Separate into two parts and shape into strands.

4

Line a baking sheet for baguettes with parchment paper. Place the dough pieces on top and cut several slits in the baguettes with a sharp knife and let them rise covered for another 20 minutes.

5

In the meantime, preheat the oven to 240 °C (convection). Place a fireproof bowl filled with water on the bottom of the oven, this will ensure a crispy crust. (Alternatively, use the Panasonic NN-CS89 steam oven. The combination of steam and convection ensures a great baking result. It also has a "steam shot" function that can be used at the beginning of a baking process.)

6

Sprinkle the baguettes again with a little more flour and place in the oven. After 10 minutes, reduce the temperature to 190 °C and bake for about another 15-20 minutes. (Depending on the desired browning degree)

Enjoy

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Ingredients

250g strong wheat flour
200g wholemeal spelt flour
1 tbsp butter
1.5 tsp salt
1.5 tsp dry yeast
1 tsp sugar
270ml water

Marina Jerkovic

Marina Jerkovic

Marina has been living and working as a freelance photographer in Berlin for over ten years. Besides her passion for documentary photography, in the past years she has also developed an appetite for food photography. Digging the earth & harvesting, cooking with friends, enjoying food and staying curious for new things all inspire the process from developing new recipes until the final picture.

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