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||43 kcal||(2 %)|
|Protein||1 g||(1 %)|
|Fat||1 g||(1 %)|
|Carbohydrates||8 g||(5 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1 g||(3 %)|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.2 mg||(2 %)|
|Vitamin B₁||0 mg||(0 %)|
|Vitamin B₂||0 mg||(0 %)|
|Niacin||0.6 mg||(5 %)|
|Vitamin B₆||0 mg||(0 %)|
|Folate||9 μg||(3 %)|
|Pantothenic acid||0.1 mg||(2 %)|
|Biotin||0.8 μg||(2 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||31 mg||(1 %)|
|Calcium||3 mg||(0 %)|
|Magnesium||9 mg||(3 %)|
|Iron||0.3 mg||(2 %)|
|Iodine||0 μg||(0 %)|
|Zinc||0.3 mg||(4 %)|
|Saturated fatty acids||0.1 g|
|Uric acid||10 mg|
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.