26 NOVEMBER 2018
Pumpkin baguette
INGREDIENTS
- 250ml1 cup water
- 1Tbspmaple sirup
- 10gr0.35 oz. yeast
- 100gr¾ cup rye flour
- 400gr3 cups spelt flour
- 250gr9 oz. pumpkin puree
- 50gr1/3 cup pumpkin seeds
- 1-2tspsalt
INSTRUCTIONS
- Mix water, maple sirup and yeast until the yeast has dissolved
- Mix all sorts of flours, the yeast water, pumpkin puree, salt and pumpkin seeds
- Knead into a dough
- Cover the dough and let it rise for 1-2 hours until the size has doubled
- Then place it on a floured work surface
- The dough might still be very soft but it’s supposed to be that way
- Cut into 3 pieces, place on a baguette pan or on a baking tray with baking paper (it’s best to make hollows/boundaries with the baking paper)
- Cover them up again and let them rise for another 20 minutes and in the meantime preheat the oven to 230°C (446°F)
- Coat the baguettes with a little water and pumpkin seeds
- Put the baguettes in the oven and after about 10 minutes place some water on the bottom of the oven to generate steam (only if your oven is suitable for it, but you don’t have to)
- Bake the baguettes for 20-25 minutes
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Yours, Verena
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