Cracked Wheat Baguettes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h.
Ready in
Calories:
63
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 63 kcal | (3 %) | ||
| Protein | 1.7 g | (2 %) | ||
| Fat | 1.36 g | (1 %) | ||
| Carbohydrates | 11.01 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.16 g | (1 %) |
more nutritional values
| Vitamin A | 0.03 mg | (4 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.03 mg | (0 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 1.42 mg | (12 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 39.45 μg | (13 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Biotin | 0.15 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 21.13 mg | (1 %) | ||
| Calcium | 2.45 mg | (0 %) | ||
| Magnesium | 3.56 mg | (1 %) | ||
| Iron | 0.67 mg | (4 %) | ||
| Zinc | 0.15 mg | (2 %) | ||
| Saturated fatty acids | 0.19 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
3
- Ingredients
- ¾ ounce
Fresh yeast (OR 7 g dried yeast)
- 4 cups
- 1 teaspoon
- ½ cup
- 3 tablespoons
-
All purpose flour (for the work surface)
Preparation steps
1.
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.
2.
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.
3.
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.
4.
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.
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