Mix 50 grams of wheat flour (approximately 2 ounces) with 50 ml of lukewarm water (approximately 2 ounces). Wrap with plastic wrap and let rest at room temperature for 24 hours.
Mix the remaining wheat flour, rye flour and wheat meal in a bowl. Sprinkle salt over it and make a well in the middle.
Whisk the yeast and honey with 400 ml of lukewarm water (approximately 14 ounces) and add to the dough. Knead everything with the hand mixer, then with hands for 10 minutes. Cover and let rest in a warm place for 45 minutes.
Knead the dough for another 5 minutes, then cover and let rest in a warm place for 1 hour. Line 2 baking sheets with parchment paper.
Divide the dough into 8 portions, knead again and roll each into an oval. Roll the ovals and place on the baking sheets with the seam side down. Let rest for 30 minutes in a warm place.
Preheat the oven to 225°C (approximately 440°F). Cut the baguette surfaces diagonally with a sharp knife and brush the tops with milk. Bake for 25-30 minutes until golden brown. After 10 minutes of baking, pour 100 ml of water (approximately 3 ounces) into the oven bottom and close the door immediately. Cool the baguettes on a wire rack.