1 - 2 hours
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400 g / 16 oz - whole-wheat flour
200 g / 8 oz - rye flour
1 tsp - salt
2 tsp - dried
525 ml - warm water
How to Make French Baguettes
Sift the flour and salt in a large bowl.
Add yeast and warm water to it mix it well.
Gradually add half of the flour mixture to the water to make a batter.
Cover it with a cling film and leave it in a warm place to allow it to swell thrice its size and then let it collapse.
Then add the remaining flour and beat with your hand to make a smooth dough.
Place the dough in a clean oiled bowl and cover it with a cling film.
Keep it in a warm place and allow it to swell for an hour.
Divide the dough into 3 equal balls and stretch it into a length of 15 cm.
Shape each piece into an oblong.
Pleat a floured dish towel on a baking sheet to make 3 moulds to hold the dough.
Place the loaves between the pleats to help hold their shape while it swells.
Cover it with a lightly oiled cling film and leave it in a warm place to swell for about an hour.
Meanwhile preheat the oven to 230 degree Celsius.
Boil water in the kettle and pour it in a ceramic bowl.
Place it in the bottom of the oven to generate steam inside the oven.
Take the raised dough, roll it gently into a baking tray, slash it with a knife diagonally several times.
Bake it in the preheated oven for 25 to 30 minutes.
Place it in a wire rack to cool.
Serve the bread with soup or use it for sandwich.
Recipe Courtesy: Taste of Pearl City
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.