Bakery, Savoury, Thermomix

Wholemeal Spelt Baguette


today, I’ve got a really really delicious and super easy to make recipe for rustic wholemeal spelt baguette for you! During the last weeks of working hard on my bachelor thesis, I’ve noticed how I started craving for crappy food again, which has to stop, immediately. I used to eat a lot of sweets and pastry things and I put on so quickly, when I’m  not careful, and I want to be careful and be nice to my body…

 

So, I remembered how there are different types of carbs that influence the blood sugar. Good carbs keep your insulin secretion on a more even level, while bad carbs, for example almost everything containing plain white flour, make it go up and down much faster and also more significantly, which is the main cause for the munchies… Now, the consequence for me is to concentrate more on eating good carbs, like millet, quinoa, amaranth, sweetpotatoes and wholemeal products, instead of potatoes, normal pasta and pastry (nooooooooo!!! not the pastry!!!). I won’t forbid myself to eat anything, I’ll just be a little more conscious about the ingredients and choose for example oats cookies over normal wheat ones.

Why am I telling you this? Because this is when this bomb of a bread was born ; )

Ingredients: (3 baguettes)
500 g wohlemeal spelt flour
400 ml cold water
5 g yeast
3 tsp salt
1 pinch of sugar

Instructions:
Take 2 tbsp of the 400 ml water and dissolve the yeast and sugar in it. Knead a nice and smooth dough with all the ingredients and the yeast water (TM5: 2 min/Dough mode).
Let the dough rise in the fridge for at least 12 hours (over night is best) and make sure to wetten the surface so that it won’t dry out.
Preheat the oven to 240 degrees C (top and bottom heat). On a floured surface, seperate the dough into three even pieces and form each of them into a 25-30 cm long roll, making sure not to break the air bubbles within the dough. Now, twist them until they get the rustic twisted shape and place them on a baking tray. Place an oven proof pot filled with water in the oven – the steam will create a nice crust.
Bake the breads for 15 minutes, then reduce the heat to 220 degrees and bake for annother 5-10 minutes until they are nice and golden.

You can also sub wholemeal flour with plain flour, but make sure to use 100 ml less water.

I made this yesterday morning for lunch at work and had it with home made herbs-cream cheese with feta, honey, scallions, basil, salt and pepper.

I often make this kind of breads when I’m invited to parties or for any buffet and it’s always gone within minutes!

I hope you enjoy baking and eating your home made rustic baguette as much as me and that you’ll let me know about how you liked it in the comments : )

Love,

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