Cracked Wheat Baguettes
ready in 2 h.
- ¾ oz Yeast (OR 7 g dried yeast)
- 4 cups all-purpose flour
- 1 tsp salt
- ½ cup cracked rye
- 3 Tbsps olive oil
- all-purpose flour (for the work surface)
Dissolve the yeast in 250 ml lukewarm water. Mix the flour, salt and wheat in a bowl and make a well in the centre. Pour the yeast solution and the oil into the well and work to form a smooth dough, either by hand or using the dough hooks on the electric mixer. Turn out onto a floured surface and knead thoroughly for a further 10 minutes, adding a little more flour if the dough is too wet, and extra lukewarm water if it is too dry. Return to the bowl, cover and leave in a warm place for around 1 hour to rise.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
Knead the dough again thoroughly and divide into two or three pieces depending on preference. Form each piece into a long baguette shape. Place the baguettes on the baking tray and score each of them several times along their length with a sharp knife. Leave to rise for a further 15 minutes.
Brush the dough with water and bake in the oven for around 35 minutes until golden brown. Remove from the tray and leave to cool.