I chose to make these rye baguettes, when I saw the recipe at my friend’s blog Nur Pekara and wanted to try it since I have never made rye bread before. These have a lovely, rich flavor and are on the denser side. I’ll definitely be making these again, and I can’t wait to try more recipes from Nur Pekara blog.
- 400 g water
- 10 g fresh yeast
- 270 g all purpose wheat flour
- 270 g sifted rye flour
- 10 g salt
- 25 g honey
- In the evening: Dissolve the fresh yeast in the water and then add the rest of the ingredients. You only need to mix until combined, no need to knead(no pun intended). Cover the bowl with plastic wrap and put in the fridge over night.
- In the morning: Scrape out the dough onto a generously floured work surface. Stretch out the dough to 3 long rectangle, about 5 cm wide and 20 cm long. stretch and twist the each rectangle lengthwise one to two times. Brush with water, sprinkle with sunflower seeds and sea salt flakes and at last sprinkle with a little bit of flour.
- Preheat the oven to 275°C and let the dough rest under a tea towel until the oven is really hot, about 30 min. Leave a baking pan inside the oven while preheating.
- Remove the baking pan from the oven and line with parchment paper. Bake in the oven for about 15 minutes or until the baguettes have a nice dark color. Remove from oven and leave to cool on a wire rack.
You can divide each baguette into 2 or 3 pieces and make rye bread rolls instead of baguettes like the photo below.