Wheat rye baguette

Bread 478 Last Update: Jul 17, 2021 Created: Jul 17, 2021 0 0 0
Wheat rye baguette
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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This recipe for homemade bread in the oven will be especially appreciated by lovers of aromatic rye pastries, tender crumb and very crispy crust. Wheat-rye baguettes are great not only for the first courses, but also great in sandwiches. Try making crispy bruschetta with these baguettes, adding any ingredients you like.

The recipe for wheat-rye baguettes was born from the light hand of my friend Irishka from Kolomna. She buys similar ones at the supermarket and wanted to try making such bread at home. After reading the composition of these industrial baguettes, I made my own recipe, adhering to the necessary ingredients, but took my own proportions (there was also a mixture for bakery products, but I do not know what it is, probably some kind of improver).

By the way, in addition to the excellent taste and rich aroma, these wheat-rye baguettes are distinguished by the presence of a large amount of sprinkling, which completely covers the crust of the finished baked goods. In total, from the specified number of products, I got 3 identical wheat-rye baguettes, each weighing 250 grams.

Ingredients

Directions

  1. To make homemade wheat-rye baguettes, we need the following ingredients: wheat flour (premium or first grade), rye flour (I have peeled, but seeded or wallpaper is great), water, fermented (red) rye malt, salt, sugar, refined vegetable (I use sunflower) oil and fast-acting yeast. For sprinkling, take poppy seeds and sesame seeds (I have a mixture of black and white, but this is not important, you can only have one). I use fast-acting yeast (added immediately to the flour), but you can take dry (in the same amount - 1.5 teaspoons are equal to 5 grams) or fresh (pressed, wet) - then they will need exactly three times more, that is, 15 grams. Such yeast is preliminarily diluted in warm water with sugar and left for 10-15 minutes to activate (a frothy cap should rise).
  2. The first step is to brew the rye malt. To do this, put two tablespoons of malt in a bowl and fill it with 50 milliliters of boiling water. Stir everything actively to get a thick mass. Let the brewed malt cool to room temperature. Sure, you can use dry malt (add along with the rest of the ingredients to the flour), but brewing makes homemade bread more flavorful.
  3. Then we sift 300 grams of wheat flour and 150 grams of rye flour into a suitable dish. Sifting is necessary solely in order to get rid of possible particles of debris in the flour. Yeast will loosen the dough.
  4. Add a teaspoon of salt, a tablespoon of sugar and one and a half teaspoons of fast-acting yeast to the flour. If you have dry (1.5 teaspoon) or compressed (15 grams) yeast, you will need to first dilute them in warm water (100 milliliters of the total volume) with sugar and let stand for 10-15 minutes. Mix everything thoroughly with a spoon or hand so that all the ingredients are evenly combined.
  5. We make a hole in the flour and pour 260 milliliters of lukewarm water into it. We also send the pre-brewed rye malt there.
  6. Stir so that the flour absorbs the liquid. Only then add one and a half tablespoons of refined vegetable oil (we will leave half a spoon for greasing the bowl so that the dough does not stick to it).
  7. We knead the dough for wheat-rye baguettes with our hands, in a kneader or in a bread maker. The dough should be quite soft, but at the same time, it should hold its shape perfectly and not spread. If for some reason your dough is too wet and does not hold its shape, add a little more flour (wheat or rye - it doesn't matter). The fact is that the ability of moisture absorption for each flour is different, so it may need more or less. The dough sticks a little to your hands - this is normal. We round off the dough and put it in a bowl, which we grease a little with the rest of the vegetable oil.
  8. Tighten the bowl with cling film or cover with a towel and leave in a warm place for an hour and a half. After 45 minutes, gently knead the dough to release excess gas from it, round it and let it ferment for another 45 minutes. After an hour and a half (total time), the dough for wheat-rye baguettes should increase 2.5-3 times in volume. Where is the best place for dough to roam and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no bread.
  9. When the dough comes up, divide it into 3 equal parts (I have 277 grams each) to make the same number of baguettes. You can, of course, make two baguettes, but then they hardly fit on a standard baking sheet.
  10. Sprinkle the working surface a little with rye flour (its amount is not indicated in the ingredients) and knead one part of the dough into a not very thin layer with our hands. We'll cover the other two with a towel so that they don't get windy and crust over.
  11. Then we visually divide this layer in half. We fold the far edge of the dough to the middle and seal the seam with a quick movement of the edge of the palm.
  12. After that, we turn the workpiece 180 degrees and repeat the same action. I pinched the seam with my fingers, it's more comfortable.
  13. Now fold the dough in half along the seam and fasten the seam again with the edge of the palm.
  14. We roll the blank on the table, giving it the shape of a long and thin baguette. We do the same with the other two parts of the test.
  15. Now the most interesting thing (at least for me) - we will roll our future wheat-rye baguettes in breadcrumbs. We generously pour poppy seeds and sesame seeds on the table, having previously mixed them. Smooth the dough blank with wet hands so that the surface is moistened and the sprinkling sticks well to it. We roll in the future baguette in sprinkling so that almost the entire surface is covered with poppy seeds and sesame seeds. In the same way, roll the remaining two blanks in poppy seeds and sesame seeds.
  16. Further, our future baguettes need to rest and distance. To do this, take a linen (or other natural fabric) towel, rub it very carefully with rye flour, so that later the blanks do not stick. We put the future baguettes on a towel at a distance from each other.
  17. We tighten the blanks almost end-to-end, making folds between them. What is it for? It's simple: in the process of straining, the dough will grow and increase in volume, but so that it grows upwards, and does not spread into the sides, we make such a structure. Cover the blanks with the rest of the towel so that the dough does not dry out. We leave for an hour and a half to rise in a warm place. It is most convenient to place them in the oven with the lamp on.
  18. When the blanks are noticeably swollen, we transfer them to a baking sheet covered with baking paper. A brush can be used to shake off excess flour from the workpieces.
  19. Now, with a sharp knife or blade, we make rather deep cuts so that they open during the baking process, while the baguettes do not crack. Before planting in the oven, spray the blanks with water from a spray bottle.
  20. We bake wheat-rye baguettes in a preheated oven for the first 10 minutes at 250 degrees, throwing a couple of ice cubes to the bottom. That is, we bake baguettes with steam. Then we lower the temperature to 200 degrees and bake the baguettes until golden brown for another 25-30 minutes without steam.
  21. Remove the ready-made wheat-rye baguettes from the baking sheet and cool on a wire rack so that the bottom does not soak due to condensation.
  22. It is best to cut the wheat-rye baguettes after 2-3 hours (more is possible) from the moment they are ready. Unusually crispy crust, soft fine-mesh crumb, wonderful taste and rich rye aroma of this homemade bread will hardly leave you indifferent.

Wheat rye baguette



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

This recipe for homemade bread in the oven will be especially appreciated by lovers of aromatic rye pastries, tender crumb and very crispy crust. Wheat-rye baguettes are great not only for the first courses, but also great in sandwiches. Try making crispy bruschetta with these baguettes, adding any ingredients you like.

The recipe for wheat-rye baguettes was born from the light hand of my friend Irishka from Kolomna. She buys similar ones at the supermarket and wanted to try making such bread at home. After reading the composition of these industrial baguettes, I made my own recipe, adhering to the necessary ingredients, but took my own proportions (there was also a mixture for bakery products, but I do not know what it is, probably some kind of improver).

By the way, in addition to the excellent taste and rich aroma, these wheat-rye baguettes are distinguished by the presence of a large amount of sprinkling, which completely covers the crust of the finished baked goods. In total, from the specified number of products, I got 3 identical wheat-rye baguettes, each weighing 250 grams.

Ingredients

Directions

  1. To make homemade wheat-rye baguettes, we need the following ingredients: wheat flour (premium or first grade), rye flour (I have peeled, but seeded or wallpaper is great), water, fermented (red) rye malt, salt, sugar, refined vegetable (I use sunflower) oil and fast-acting yeast. For sprinkling, take poppy seeds and sesame seeds (I have a mixture of black and white, but this is not important, you can only have one). I use fast-acting yeast (added immediately to the flour), but you can take dry (in the same amount - 1.5 teaspoons are equal to 5 grams) or fresh (pressed, wet) - then they will need exactly three times more, that is, 15 grams. Such yeast is preliminarily diluted in warm water with sugar and left for 10-15 minutes to activate (a frothy cap should rise).
  2. The first step is to brew the rye malt. To do this, put two tablespoons of malt in a bowl and fill it with 50 milliliters of boiling water. Stir everything actively to get a thick mass. Let the brewed malt cool to room temperature. Sure, you can use dry malt (add along with the rest of the ingredients to the flour), but brewing makes homemade bread more flavorful.
  3. Then we sift 300 grams of wheat flour and 150 grams of rye flour into a suitable dish. Sifting is necessary solely in order to get rid of possible particles of debris in the flour. Yeast will loosen the dough.
  4. Add a teaspoon of salt, a tablespoon of sugar and one and a half teaspoons of fast-acting yeast to the flour. If you have dry (1.5 teaspoon) or compressed (15 grams) yeast, you will need to first dilute them in warm water (100 milliliters of the total volume) with sugar and let stand for 10-15 minutes. Mix everything thoroughly with a spoon or hand so that all the ingredients are evenly combined.
  5. We make a hole in the flour and pour 260 milliliters of lukewarm water into it. We also send the pre-brewed rye malt there.
  6. Stir so that the flour absorbs the liquid. Only then add one and a half tablespoons of refined vegetable oil (we will leave half a spoon for greasing the bowl so that the dough does not stick to it).
  7. We knead the dough for wheat-rye baguettes with our hands, in a kneader or in a bread maker. The dough should be quite soft, but at the same time, it should hold its shape perfectly and not spread. If for some reason your dough is too wet and does not hold its shape, add a little more flour (wheat or rye - it doesn't matter). The fact is that the ability of moisture absorption for each flour is different, so it may need more or less. The dough sticks a little to your hands - this is normal. We round off the dough and put it in a bowl, which we grease a little with the rest of the vegetable oil.
  8. Tighten the bowl with cling film or cover with a towel and leave in a warm place for an hour and a half. After 45 minutes, gently knead the dough to release excess gas from it, round it and let it ferment for another 45 minutes. After an hour and a half (total time), the dough for wheat-rye baguettes should increase 2.5-3 times in volume. Where is the best place for dough to roam and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no bread.
  9. When the dough comes up, divide it into 3 equal parts (I have 277 grams each) to make the same number of baguettes. You can, of course, make two baguettes, but then they hardly fit on a standard baking sheet.
  10. Sprinkle the working surface a little with rye flour (its amount is not indicated in the ingredients) and knead one part of the dough into a not very thin layer with our hands. We'll cover the other two with a towel so that they don't get windy and crust over.
  11. Then we visually divide this layer in half. We fold the far edge of the dough to the middle and seal the seam with a quick movement of the edge of the palm.
  12. After that, we turn the workpiece 180 degrees and repeat the same action. I pinched the seam with my fingers, it's more comfortable.
  13. Now fold the dough in half along the seam and fasten the seam again with the edge of the palm.
  14. We roll the blank on the table, giving it the shape of a long and thin baguette. We do the same with the other two parts of the test.
  15. Now the most interesting thing (at least for me) - we will roll our future wheat-rye baguettes in breadcrumbs. We generously pour poppy seeds and sesame seeds on the table, having previously mixed them. Smooth the dough blank with wet hands so that the surface is moistened and the sprinkling sticks well to it. We roll in the future baguette in sprinkling so that almost the entire surface is covered with poppy seeds and sesame seeds. In the same way, roll the remaining two blanks in poppy seeds and sesame seeds.
  16. Further, our future baguettes need to rest and distance. To do this, take a linen (or other natural fabric) towel, rub it very carefully with rye flour, so that later the blanks do not stick. We put the future baguettes on a towel at a distance from each other.
  17. We tighten the blanks almost end-to-end, making folds between them. What is it for? It's simple: in the process of straining, the dough will grow and increase in volume, but so that it grows upwards, and does not spread into the sides, we make such a structure. Cover the blanks with the rest of the towel so that the dough does not dry out. We leave for an hour and a half to rise in a warm place. It is most convenient to place them in the oven with the lamp on.
  18. When the blanks are noticeably swollen, we transfer them to a baking sheet covered with baking paper. A brush can be used to shake off excess flour from the workpieces.
  19. Now, with a sharp knife or blade, we make rather deep cuts so that they open during the baking process, while the baguettes do not crack. Before planting in the oven, spray the blanks with water from a spray bottle.
  20. We bake wheat-rye baguettes in a preheated oven for the first 10 minutes at 250 degrees, throwing a couple of ice cubes to the bottom. That is, we bake baguettes with steam. Then we lower the temperature to 200 degrees and bake the baguettes until golden brown for another 25-30 minutes without steam.
  21. Remove the ready-made wheat-rye baguettes from the baking sheet and cool on a wire rack so that the bottom does not soak due to condensation.
  22. It is best to cut the wheat-rye baguettes after 2-3 hours (more is possible) from the moment they are ready. Unusually crispy crust, soft fine-mesh crumb, wonderful taste and rich rye aroma of this homemade bread will hardly leave you indifferent.

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