Baguette
Baguette - Homemade bread, French style
Healthy, because
Even smarter
Nutritional values
The proportion of wholemeal wheat flour makes the baguette taste nice and hearty and also brings more vitamin B1 and magnesium into play - perfect for stress. The included dietary fibres ensure lasting satiation and keep the intestines in good condition.
A fresh mixed salad tastes excellent with this baguette. How about EAT SMARTER's Nice Salad, for example? A poem is the bread also with pickled olives. They contain valuable fatty acids that keep our heart healthy.
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 301 μg | (100 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 319 mg | (8 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 9 ozs Pastry flour
- 8 ozs Whole wheat flour
- 1 oz fresh Yeast
- 2 tsps salt (about 12 grams)
- 1 Tbsp Canola oil
Kitchen utensils
Preparation steps
In a bowl, combine 250 grams (approximately 1 cup) all-purpose flour, 225 grams (approximately 8 ounces) whole-wheat flour and 10 grams (approximately 1/2 ounce) yeast. Add 250 ml (approximately 1 cup) lukewarm water.
Beat with the dough hook of a hand mixer for 1 minute. Cover tightly with plastic wrap and let rise in a warm spot for at least 12 hours.
After 12 hours, in a separate bowl, combine the remaining flours and make a well in the center. Add salt and crumble remaining yeast into well, then pour in 125 ml (approximately 1/2 cup) lukewarm water and let rest for 10 minutes.
Combine the ingredients from both bowls and use the hand mixer to knead the dough until thoroughly combined, about 4 minutes.
Turn out dough onto a floured surface and knead for 10 minutes by hand, adding a little more flour as needed to prevent sticking.
Shape dough into a ball and place in an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm spot until doubled in bulk, about 1 1/2 hours.
Pat the dough into a long loaf. Let rise again for 60 minutes.
Place the dough on a lightly floured surface and cut into quarters.
Shape the dough pieces by lightly pressing and rolling into baguette shapes, about 25 cm (approximately 10 inches) long.
Place loaves on a parchment-lined baking sheet, cover with a floured kitchen towel and let rise for 40 minutes.
Make several diagonal slashes in top of each loaf. Bake on the middle rack of preheated oven at 220°C (fan 200°C, gas: mark 3–4) (approximately 425°F ) until golden, 30-35 minutes.
Let baguettes cool on a cooling rack before serving.
