Nut baguettes

Name: Nut baguettes
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 3
Ingredients: 750 g Wholemeal rye flour; 1 cube (42 g) Yeast; 1 TEASPOON Sugar; 2 TEASPOONS Salt; 100 g Natural sourdough (from the health food shop); 150 g Hazelnut kernels; 1 Egg Yolk; 100 g sliced hazelnuts; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 3

750 g Wholemeal rye flour
1 cube (42 g) Yeast
1 TEASPOON Sugar
2 TEASPOONS Salt
100 g Natural sourdough (from the health food shop)
150 g Hazelnut kernels
1 Egg Yolk
100 g sliced hazelnuts
baking paper

Directions

1
Put the rye flour in a bowl and make a depression in the middle. Mix yeast with 100 ml lukewarm water and the sugar, put it into the depression, dust with some flour from the edge, cover with a cloth and let it stand in a warm place for about 15 minutes. Then add salt, sourdough, hazelnut kernels and approx. 400 ml of lukewarm water and mix everything with the dough hooks of the hand mixer to a smooth dough (add some more water if necessary). Cover the dough and let it rise for 20 minutes. On a floured work surface, knead the dough again well, divide it into 3 equal pieces and form each piece of dough into an approx. 30 cm long stick.
2
Whisk the egg yolk with a little water, brush the nut sticks with it and sprinkle with the sliced hazelnuts. Put them on a baking tray lined with baking paper and let them rise covered for another 20 minutes. Bake in a preheated oven (electric: 225 ° C/ gas: level 4) for about 30 minutes. Let it cool down on a cake rack. Garlic and paprika butter taste good with it
3
Waiting time approx. 1 hour. Per baguette about 5750 kJ/1370 kcal. E 40 g/F 57 g/KH 164 g