"Crying" baguette in a crispy breading

Description

Why crying? While it was baking baguettes, it was light and strong rain started. But when I looked in the oven, the cheese is present in the test began to melt and drip on the sides of baguettes, like tears. And I bake these baguettes advised the daughter that eve came after a long school day with a piece of rye loaf similar to sprinkles and said,"Mom, this is so delicious! I would Breakfast from such a cushy piece is not refused!" Well.. actually.. I can take a hint! I searched the Internet for options, put together and made your own version of the rye baguette in a crispy coating.

Ingredients

Flour

250 g
Rye flour

100 g
Bran

50 g
Water

250 g
Sugar

10 g
Yeast

5 g
Salt

10 g
Olive oil

2 Tbsp
Garlic

1 tooth
Rye flour

25 g
Bran

25 g
Sundried tomatoes

150 g
Cheese

100 g
Mac
Sesame
Sunflower seeds

Cooking

Mix in warm water dry yeast with the sugar, cover and leave for 10-15 minutes to warm up to the appearance of the foam caps.

In a separate bowl mix two kinds of flour, bran Mistral, finely chopped garlic and salt.

In coming up the yeast, add olive oil, pour the liquid into flour mixture and make dough. Round, cover the dough and leave in the warmth for 20 minutes.

But in the meantime, prepare a filling. Actually it's not quite filling. This is what we later will mesuem in the dough. But first things first. Cheese cut small cubes, sun-dried tomatoes cut up small, mix the rye flour and bran.

Mix all in a separate bowl.

And now the tomato-cheese filling mesuem in the dough, taking care to evenly distribute the pieces in the test. I used additional flour, a little, just a handful. Again form a ball, cover and leave in the warmth for an hour for proofing.

For dusting-breading mix in a separate bowl, sesame seeds, sunflower seeds and poppy. Took all the eyes. Two baguette made the mix, which has more seeds. For the rest of baguettes made more poppy and sesame seeds.

After an hour abenaim the dough and divide into equal parts. I got five pieces weighing 190 grams each.

Because each piece of molding small bar in any convenient way. I hand-kneaded the dough into the reservoir and then turned the loaf zasypnoj the sides and the seam that had not been developed. And to be sure to ride this roller on the Board. Next, on a separate Board, sprinkling the mixture for breading. Baton tassel from all sides, lubricated with water and roll in a mixture.

Future put baguettes on a baking sheet, the laid paper, cover and leave in the warm for 20 minutes for the final proofing. The oven turn on the heating t 220 degrees.

Bake in a hot oven for 20-25 minutes. Baguettes ready! Seeds were not given the dough to dry out at high temperatures and played the role of a protection! Put the baguettes with a baking sheet on the grill, cover with a dry towel and give to cool slightly.

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