Description
The aroma of fried onions, light sour rye flour and malt, appetizing crunchy crust and tender crumb. Try these delicious and healthy mini-baguettes.
Ingredients
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Water
200 ml
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Flour
300 g
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Rye flour
70 g
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Bran
20 g
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Malt
1 Tbsp
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Salt
1 tsp
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Sugar
1 tsp
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Yeast
1 tsp
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Onion
1 piece
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Vegetable oil
3 Tbsp
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Greens
0.5 coup
Cooking
Large onion finely chop and fry in vegetable oil until it will turn brown. Cool.
Sift both types of flour. Finely chop the greens. Mix all the ingredients. Knead the dough.
The dough comes out thick, tight and kneaded in the first stage a bit difficult. But the fluids do not suggest to add. Put the dough in a bowl greased with vegetable oil, tighten with cling film and put for 50-60 minutes in a warm place.
In about an hour.
Coming up the dough on a floured work surface, punch down and divide into four equal parts.
Each roll into a circle with a thickness of about 1 cm to Roll by the roll, with each round, carefully pressing down.
Carefully take the seam of each baguette.
Spread baguettes formed into molds or on a baking sheet, proteiny baking paper and greased with vegetable oil. At a distance from each other. Cover the baguettes with a cloth or a linen towel and put in a warm place for the second approach for 20-25 minutes.
Make longitudinal incisions (optional)... Bake the baguettes in a preheated to 180° oven for 30-35 minutes.
Leave the bread to cool on a wire rack. You're done! From this quantity of products obtained four mini-baguette at 160-170 grams each.
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