Rye baguettes

These small rye baguettes are great for summer picnics or as a healthy lunch and all the ingredients you need are probably already in your cupboard! You can experiment with different types of seeds (for different flavours) This recipe is for 8 small baguettes.

250ml lukewarm water

7g dry east, 1 teaspoon salt, seeds (sunflower or other)

300g strong white flour & 100g rye four

1 tablespoon vegetable oil, 2 tablespoons of golden syrup

Put the lukewarm water in a mixing bowl together with the yeast. Whisk to make sure that the yeast has dissolved in the water. After that, add both flours and mix until you have a soft dough. While you add flour, add all the remaining ingredients – salt, golden syrup and oil.

Transfer the dough on lightly floured surface and knead well. You should have a firm dough.

Return the dough back into the mixing bowl and sprinkle with flour. Cover with clean tea towel and leave to rest in warm place for 1 hour (or until the dough has doubled in size).

After the dough has risen, take it out of the mixing bowl and knead again on a slightly floured surface. Divide it in eight pieces and shape each into a baguette form. After that sprinkle some seeds on the surface and press the baguette against them, the seeds should stick to the dough. Leave the baguettes rest in a warm place again, for about an hour, cover them with clean tea towel.

Preheat the oven to 240C, Gas 9. Using a sharp knife make 3 diagonal cuts on the surface of the baguettes. Bake in the preheated oven for 10 – 12 minutes.