Good Housekeeping (UK)

Malted Seedy Baguettes

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Swap the dried yeast for double the quantity of fresh, if you can get it (this will heighten the doughy, savoury flavour). Just whisk into the tepid water and set aside for 5min before mixing with remaining ingredient­s.

Hands-on time 25min, plus rising and cooling. Cooking time about 20min. Makes 2 large baguettes 300g strong white bread flour, plus extra to dust

7g sachet fast-action dried yeast 100g mixed seeds, we used pumpkin, sunflower and sesame

3tbsp malt extract

2tbsp runny honey

Oil, to grease

1 Mix flour, yeast, seeds and 1tsp fine salt in a freestandi­ng mixer fitted with a dough hook. In a jug, mix the malt extract, honey and 175ml tepid water.

Pour into the flour mixture and knead for 5min, until smooth and elastic. Cover bowl with a clean tea towel or greased clingfilm and leave to rise in a warm place for 1hr, or until doubled in size.

2 Line a large baking sheet with baking parchment. Once risen, divide dough in ½ and flatten each piece into a small rectangle. Fold the corners of each rectangle into the middle, and then roll back and forth to make small, fat sausages (this gives the dough tension, which helps with shaping). Roll each fat sausage into a 35cm length. Lay baguettes on to lined sheet, pulling up a pleat in the parchment between them (this will help keep the shape). Cover with the tea towel or greased clingfilm (oil-side down) and leave to rise in a warm place for 1hr, or until visibly puffed.

3 Preheat oven to 220°C (200°C fan) mark 7. Put a large baking sheet in the oven to preheat for 10min, along with a smaller roasting tin filled with water on the bottom shelf, to create steam (which helps form the crisp crust).

4 Carefully remove the preheated baking sheet from the oven and slide baguettes on to it (still on their parchment). With a sharp knife, cut a few diagonal slashes into the top of each and bake for 20min, until deep golden brown. Cool completely on a wire rack before serving. PER ¼ BAGUETTE 241cals, 8g protein, 7g fat (1g saturates), 36g carbs

(7g total sugars), 3g fibre

TO STORE Once cool, wrap well in clingfilm and store at room temperatur­e for up to 3 days.

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