Rye Baguette
Ingredients
750 g all-purpose flour + a little flour for working the dough
200 g whole grain rye flour
550 ml warm water
2 packets dry yeast
1 tablespoon salt
2 teaspoons sugar
5 tablespoons oil + a little for greasing the bowl
2 tablespoons cornmeal
Yield: 2 large baguettes
How to prepare rye baguette
- Dissolve the yeast in water. Mix the flours and make a well in the center. Add the oil, sugar, salt and slowly pour in the water while kneading, until you get an elastic dough.
* After the dough came together, I put it in the bread machine and let it knead for another 15 minutes, because with such a large quantity I couldn't knead it by hand - Grease a large bowl with oil and place the dough in it. Cover with plastic wrap and let it rise in a warm place for 1 1/2 hours.
- Flour the work surface and divide the dough in two.
- Shape each piece into a baguette: roll out a rectangular sheet of dough; fold two corners from one long side of the dough; roll from the opposite end.
- Place the baguettes on two baking sheets lined with parchment paper, then sprinkle with 1 tablespoon of cornmeal. Cover them with plastic wrap and let them rise in a warm place for about 30 minutes.
- Score the baguette diagonally with a sharp knife. Bake at 200°C for about 40-45 minutes, until golden on top.
Dough rising
Cut the dough in two
Roll out the dough
Fold up two corners
Roll up
Score the baguette
