Spelt herb baguette with rosemary & thyme
- Lactose-free - Vegan
Preparation time: 60 minutes - Difficulty level: easy
- 1 pack. dry yeast
- 1 pinch of sugar
- 320 ml lukewarm water
- 1 lightly heaped teaspoon of herb salt
- 500 g spelt flour type 630 + a little for kneading
- 2 sprigs each of fresh rosemary, thyme, wild dost (oregano) or 2 tbsp dried
- 1 bunch of parsley
- 75 g pumpkin seeds (or pumpkin protein powder)
- herb mix
Preparation:
Stir the yeast, sugar and water into a bowl and leave to stand for approx. 3 minutes.
Add the flour and salt and knead well by hand or with a dough hook for 5 minutes. Cover and leave to rise in a warm place for at least 30 minutes.
In the meantime, roast the pumpkin seeds in a pan and leave to cool, then roughly chop them together with the herbs using a kitchen knife. Put 2 tbsp of them to one side for decoration.
Knead the dough well again on a floured work surface and work in flour if necessary if it is still sticky.
Now work the pumpkin seed and herb mixture into the dough and divide it into 3 equal pieces. Knead each piece of dough and pull it apart a few times in the air with your hands, fold both ends to the middle and place the folded side on a baking tray lined with baking paper.
Brush with a little water and sprinkle with the remaining mixture and press down. Then cut the dough pieces 3-4 times diagonally and leave to rest for 15 minutes.
Bake in the preheated oven for 20 minutes. First at 200 degrees fan and after 10 minutes reduce to 180 degrees.
Try our tofu cream with it!
