Wholegrain Baguettes
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 4 tbsp extra virgin olive oil
- 2 tbsp ground flax seeds
- 1 tsp rock or sea salt
- 400 g plain free from fairy flour
- 7 g fast acting gluten-free yeast
- 1 tsp psyllium powder or 1 1/2 tsp xanthan gum
- 320 ml warm water (ideally filtered or bottled - yeast do
- 1/2 tsp balsamic vinegar (or other vinegar such as cider i
- Carbohydrate 5.89152001195296 g
- Cholesterol 0 mg
- Fat 34.4006400174493 g
- Fiber 5.56919985565937 g
- Protein 3.73116000756993 g
- Saturated Fat 4.30971600151606 g
- Serving Size 1 1 recipe (453g)
- Sodium 6.63600001241651 mg
- Sugar 0.322320156293586 g
- Trans Fat 1.1556240009271 g
- Calories 337 calories
Place the dry ingredients into a large bowl or the bowl of a stand mixer and mix together wellAdd the wet ingredients and beat together for around 1 minute until you have a smooth batter like a cake mixtureLine a baguette tray with re-usable non-stick liner (see above for what I use). I use one piece for the trayDollop tablespoon sized blobs into each dip of the baguette tray, making them join but not worrying about what it looks like at this stageOnce all the batter has been used up, wet your hand and smooth each baguette into a baguette shapePlace in a cold oven with a tray of boiling water and leave to rise for 30 minutesAfter 30 minutes remove the baguettes from the oven (leave the water in) and switch it on to 240 degrees C, 220 degrees fan oven, gas mark 9Just before placing the baguettes in the hot oven gently reshape them if desired with wet hands or a wet pallet knifeGently cut three lines in the top of each baguetteSprinkle with water and seeds if desired before baking them in the steamy oven (be careful when you open the door) for 15 - 20 minutesLeave to cool in the baguette tray before cooling on a wire rack (or eating them)
