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Whole wheat baguette
Photo: Sieglinde Stegbauer
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- 300 g wheat flour (whole grain)
- 200 g flour (original spelled)
- 100 g wheat flour
- 22 gm
- 350 ml water
- 24 g lard
- 12 g salt
- 8 g of baking malt
- 1 teaspoon bread clover
- Knead a not too soft yeast dough from the ingredients, leave to rest for half an hour. Knead together again and grind into three balls, let rest for another 10 minutes.
- Shape the balls into baguettes, sprinkle with plenty of dust, leave to rest for 30 minutes and cut diagonally with a sharp knife.
- Bake in the oven preheated to 210 ° C for 30 minutes. Place an ovenproof dish with water on the tube base so that there is plenty of steam. After half the baking time, take the container with water out of the pipe.
Dust flour consists of half rye flour and half corn starch.
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