EN Crusty wheat baguette with jam
Ingredients for the basic dough:
| Quantity | Ingredient | |
| 10 g | fresh yeast | |
| 175 ml | water | |
| 250 g | wheat flour | |
| 5 g | salt |
Ingredients for the dough:
| Quantity | Ingredient | |
| basic dough | ||
| 500 g | wheat flour | |
| 50 g | rye flour | |
| 350 ml | water | |
| 10 g | salt |
Ingredients for the jam:
| Quantity | Ingredient | |
| 500 g | raspberries | |
| 500 g | currants | |
| 500 g | jam sugar | |
| 3-5 | thyme sprigs |
Preparation
Working time: approx. 45 min. Baking time: approx. 20 min.
Preparing the basic dough:
Combine yeast with water and let stand for 15 minutes. Add fl our and salt, then knead into a smooth dough. Cover dough and let it rise for about 6 hours at room temperature, or overnight in the refrigerator.
Making the dough:
Knead the basic dough and all other ingredients until smooth, cover with a cloth and let rise for 1.5 hours.
Weigh out dough pieces (about 300 g each), shape them into long baguettes and roll them in fl our. Place baguettes on lightly greased baking sheet, cover with a cloth and let rise for one hour.
Slash baguettes diagonally with a sharp knife and bake in preheated oven.
Making the jam:
Wash berries and thyme, let drip dry and remove stems (you can also use frozen fruit).
Place fruit in a saucepan. Add jam sugar and thyme. Bring to a boil over high heat, stirring constantly. Let boil for at least 3 minutes, continuing to stir. Remove from heat.
Immediately pour into prepared jars, fi lling them all the way to the top. Close jars tightly, turn them upside down and let stand on their lids for about 5 minutes.
Baking time:
Bake it at 230 °C top/bottom heat for approx. 20 minutes.
