Sourdough Cheese Baguette |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe makes for a dense, hearty crusty baguette with a gooey cheese filling. I came up with it myself and found it quite yummy. It doesnt use yeast, so it doesnt rise much, but we enjoyed it that way. I hope you do, too! :) Please note: Dry sourdough is used in this recipe, but zaar wont recognise that, so I had to put down starter. Please contact me if you have questions about this. Ingredients:
200 g whole wheat flour (i used whole spelt flour) |
125 g flour (i used spelt flour) |
7 1/2 g sourdough starter (dry sourdough powder, not liquid sourdough!) |
4 teaspoons baking powder |
1/4 teaspoon salt |
2 tablespoons poppy seeds |
2 tablespoons sesame seeds |
1 1/2 tablespoons oats |
1 teaspoon honey (heaping) |
190 ml warm water |
100 g cheese, cubed (or grated, use a mix of aromatic cheeses) |
Directions:
1. Mix all dry ingredients (flours, sourdough, baking powder, seeds, salt and oats) in a big bowl. Add honey and enough water to knead everything into a smooth dough. Depending on your climate you might need more or less water.
2. On a lightly floured surface knead in the cheese cubes or grated cheese until well incorporated (this will take a few minutes).
3. Shape dough into a baguette loaf and place on a paper-lined baking sheet.
4. Bake in the preheated oven at 200°C/400°F for about 25 minutes or until tester inserted in the middle comes out clean. You might need to cover it after 20 minutes to prevent overbrowning.
5. Note: If you place an oven-proof bowl filled with water in the oven while baking the bread, the crust will get extra crunchy.
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