Seeded Baguette
Elevate your homemade bread game with this Seeded Baguette recipe, a delightful twist on the classic French favorite. Packed with a medley of nutritious pumpkin seeds, sunflower seeds, sesame seeds, and flaxseeds, this artisan baguette offers a satisfying crunch and a nutty flavor in every bite. Perfectly crusty on the outside and airy on the inside, this recipe combines thoughtful kneading techniques and a slow rise for unparalleled texture and taste. Serve it fresh from the oven as an accompaniment to soups, salads, or charcuterie, or simply enjoy it on its own with a smear of butter. With easy-to-follow steps and a hint of creative flair, these Seeded Baguettes are a must-try for home bakers looking to impress.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 ml Water
- 7 grams Active dry yeast
- 10 grams Salt
- 30 grams Pumpkin seeds
- 30 grams Sunflower seeds
- 20 grams Sesame seeds
- 20 grams Flaxseeds
Instructions
In a large bowl, combine the all-purpose flour, active dry yeast, and salt. Mix briefly to combine.
Gradually pour in the water while mixing with a wooden spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
Flatten the dough slightly and sprinkle with the pumpkin seeds, sunflower seeds, sesame seeds, and flaxseeds.
Fold the dough over the seeds and continue to knead gently until the seeds are evenly distributed throughout the dough.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Once the dough has risen, turn it out onto a floured surface and gently deflate it.
Divide the dough into two equal portions. Shape each portion into a long, thin baguette form by flattening the dough slightly, then folding it in three lengthwise and pressing the edges to seal.
Roll the dough gently to elongate and taper the ends slightly. Repeat with the second piece of dough.
Place the formed baguettes onto a parchment-lined baking sheet, cover them lightly with a damp cloth, and let them rest for another 45 minutes.
Preheat your oven to 220°C (430°F) with a baking stone or an upside-down baking sheet inside.
Just before baking, slash the tops of the baguettes with a sharp knife or razor blade in 3 or 4 diagonal cuts.
Optional: For a crustier baguette, place an oven-safe dish of water on the bottom of the oven to create steam.
Slide the parchment paper with the baguettes directly onto the preheated stone or baking sheet.
Bake for about 20-25 minutes, until the baguettes are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack before serving.
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 20.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3978 mg | 173% | |
| Total Carbohydrate | 404.2 g | 147% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 2.8 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 1410 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
