WWW.FREI-STYLE.COMPumpkin baguette
Ingredients
- 250 ml 1 cup water
- 1 Tbsp maple sirup
- 10 gr 0.35 oz. yeast
- 100 gr ¾ cup rye flour
- 400 gr 3 cups spelt flour
- 250 gr 9 oz. pumpkin puree
- 50 gr 1/3 cup pumpkin seeds
- 1-2 tsp salt
Instructions
- 1.Mix water, maple sirup and yeast until the yeast has dissolved
- 2.Mix all sorts of flours, the yeast water, pumpkin puree, salt and pumpkin seeds
- 3.Knead into a dough
- 4.Cover the dough and let it rise for 1-2 hours until the size has doubled
- 5.Then place it on a floured work surface
- 6.The dough might still be very soft but it’s supposed to be that way
- 7.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)
- 8.Cover them up again and let them rise for another 20 minutes and in the meantime preheat the oven to 230°C (446°F)
- 9.Coat the baguettes with a little water and pumpkin seeds
- 10.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)
- 11.Bake the baguettes for 20-25 minutes
Notes
Tip from my kitchen: the baguette tastes best fresh, but it prepares and freezes wonderfully – a quick re-bake in the oven brings back the crunch. The dough is allowed to stay soft, which gives an airy crumb. You can make the pumpkin puree ahead and keep it in the fridge or freezer.
Nutrition per serving: 175 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook