Four Flavored Baguettes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,651 cal. | (79 %) | ||
| Protein | 49.49 g | (51 %) | ||
| Fat | 72.67 g | (63 %) | ||
| Carbohydrates | 215.67 g | (144 %) | ||
| Sugar added | 4.31 g | (17 %) | ||
| Roughage | 9.07 g | (30 %) |
| Vitamin A | 84 mg | (10,500 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 8.02 mg | (67 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.13 mg | (103 %) | ||
| Niacin | 12.48 mg | (104 %) | ||
| Vitamin B₆ | 0.62 mg | (44 %) | ||
| Folate | 104.48 μg | (35 %) | ||
| Pantothenic acid | 1.35 mg | (23 %) | ||
| Biotin | 39.2 μg | (87 %) | ||
| Vitamin B₁₂ | 0.84 μg | (28 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,463.77 mg | (37 %) | ||
| Calcium | 498.27 mg | (50 %) | ||
| Magnesium | 116.51 mg | (39 %) | ||
| Iron | 12.66 mg | (84 %) | ||
| Iodine | 8.4 μg | (4 %) | ||
| Zinc | 2.97 mg | (37 %) | ||
| Saturated fatty acids | 13.38 g | |||
| Cholesterol | 44.5 mg |
Ingredients
- For the dough
- 2 cubes ginger
- 1 kilogram Pastry flour
- 2 tsps salt
- 100 milliliters olive oil
Preparation steps
For the dough: Dissolve the yeast in 500 ml (approximately 2 cups) lukewarm water. Stir together the flour and salt and make a well in the center. Pour the yeast water and oil in the well and knead with your hands or the dough hook of the electric hand mixer until smooth. Knead on a floured surface for about 10 minutes. Cover and let rise in a warm place for about 1 hour.
For the fillings, toast the hazelnuts in a dry pan and let cool.
Rinse the eggplant, trim, cut into small cubes and sprinkle with salt. Let drain for 15 minutes in a colander. Rinse the peperoncini, cut in half lengthwise, remove seeds and finely chop. Rinse the eggplant again, pat dry. Heat the oil in a pan and saute the eggplant and pepperoncini briefly. Season with salt and pepper. Remove from the heat and let cool.
Crumble the feta.
Rinse the thyme, shake dry, pluck the leaves and finely chop. Stir into the eggplant mixture
Preheat the oven to 180°C (approximately 350°F).
Knead the dough again and divide into 4 equal portions.
Knead a portion of the dough with the nuts, shape into a baguette and place on a parchment-lined baking sheet.
Knead a second portion of dough with feta and honey, form into a baguette and place on the baking sheet.
The Röstzwiebelmischung under another portion of dough kneading and also forms a baguette.
Knead the last portion of dough into a flattened baguette shape, spread 2/3 of the eggplant mixture on the dough and roll into a baguette. Place on the baking sheet and cover with the remaining eggplant mixture. Let rise for another 15 minutes.
