Seedy Baguette

Grams/ Weight Measurement
Yield = 2 baguettes

8 g instant dry yeast
45 g Nextjen All Purpose Baking Blend (flour)
140 g warm water
15 g honey
10 g psyllium husk
10 g oil

200 g hot water
240 g Nextjen All Purpose Baking Blend (flour)
40 g seeds (i.e. flax, sesame, pumpkin or sunflower seeds)
40 g buckwheat flakes (reserve 10 g of flakes and 10 g of seeds for baguette tops)
5 g baking powder
10 g salt

Make a sponge by mixing yeast, 45 g flour, warm water, honey, psyllium husk and oil and let rise for 5-10 minutes.
Mix the hot water and 240 g flour with the paddle attachment of a mixer for 2-3 minutes.
Add seeds, buckwheat flakes, baking powder and salt and mix for 1 minute.
Add yeast mixture and mix until incorporated.
Scrape dough onto a surface lightly floured with sweet rice flour and shape into 2 baguettes.
Roll in seeds and buckwheat flakes, place on a sheet tray, and let rise until doubled in size.
Bake at 350°F for 25-30 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F).

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Cups / Imperial Measurement
Yield = 2 baguettes

1 1/2 tsp instant dry yeast
2 1/2 tbsp Nextjen All Purpose Baking Blend (flour)
1/2 cup warm water
1 1/2 tsp honey
1 tbsp psyllium husk
1 tbsp oil

2/3 cup hot water
1 1/2 cup +
1 tbsp Nextjen All Purpose Baking Blend (flour)
2 tbsp seeds (i.e. flax, sesame, pumpkin or sunflower seeds)
2 tbsp buckwheat flakes (reserve 2 tsp of flakes and 2 tsp of seeds for baguette tops)
1 tsp baking powder
2 tsp salt

Make a sponge by mixing yeast, 2 1/2 tbsp flour, warm water, honey, psyllium husk and oil and let rise for 5-10 minutes.
Mix the hot water and 1 1/2 cup + 1 tbsp flour with the paddle attachment of a mixer for 2-3 minutes.
Add seeds, buckwheat flakes, baking powder and salt and mix for 1 minute.
Add yeast mixture and mix until incorporated.
Scrape dough onto a surface lightly floured with sweet rice flour and shape into 2 baguettes.
Roll in seeds and buckwheat flakes, place on a sheet tray, and let rise until doubled in size.
Bake at 350°F for 25-30 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F).

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