You might not know this about me but one of my hobbies is bread baking. I've learned that because I love good quality food, that is unprocessed and dyed but trulls how it should be.
According to me, everyone should learn this skill because it's great mind and nerves balm. You will give the dough all the energy and it will reward you with great flavour and taste of a warm bread. And the taste is so rich you can eat the bread simply with butter and wil get more pleasure than from the most expensive steak. You might not get all the protein but I believe that eating carbs in moderation, it's a great addition to your menu. It's all about wide range.
And so because I wished and got bread maker machine for Christmas, I bake my own bread on a regular basis and I don't even remember the last time I bought bread in the store. But in the morning I get to wake up to that amazing smell.
I have been using one recipe for quite awhile now, but I have decided to change it a bit and the result was way better and everyone who tried it loves it. And now I will share my recipe with you.
Rye-wheat French baguettes
- 240g whole purpose wheat flour
- 100g rye flour
- pinch of salt
- 250ml warm water
- 1/2 cube active yeast (1 1/2 tsp dry yeast)
- 1 t bsp golden syrup or honey (you can use agave or maple syrup as well)
- little bit of corn flour
In a big bowl mix both flours and salt, next to it, in a small bowl, mix warm water, sugar and yeast to make leaven. Let it rest on a warm place until foam forms or you can see sparkles on the water - it will take aprox. 10 minutes. Pour the leaver into the flour and start mixing together first by spatula second by hand to form even smooth ball. Cover the bowl with clean cloth and put to warm place to rise. Aften one hour, put the dough on a clean table covered with a little bit of cormeal and work it again. Divide to 4 pieces and form small rolls thick as you preffer to serve them later on, but keep in mind that they will rise again, mostly to the sides. Cover baking tray with a baking sheet and put your rolls on it, cover again and leave it 30 - 60 minutes to rise again. Heat up the oven to 200°C. Then put your baguettes into the oven and bake for 10 minutes and lower the temperature to 180°C and bake 20 - 30 minutes according to the thickness.
Preparation in a bread maker
Pour water to the bowl along with syrup, cover with all the dry ingredients and sprinkle yeast on top. In your menu choose option for dough and the bread maker will take care of it all. It will do the mixing and rising. Take out the risen dough and put it on the table and work as written above. If your bread maker has a set for baguettes, use it. If not, continue as written above. but if you do, put the set into the bread maker and choose option for baking, set 45 minutes and that's it.