Baguette
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 | 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 | |||
Cholesterol | 0 mg |

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.