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Seeded Baguettes! Homemade baguettes filled with sunflower, sesame and poppy seeds. The dough itself is simple and created in one bowl. A couple hours of resting and rising time then they’re baked until golden and crisp. Serve warm straight from the oven with a dollop of butter!

Seeded Baguettes


Description

Seeded Baguettes! Homemade baguettes filled with sunflower, sesame and poppy seeds. The dough itself is simple and created in one bowl. A couple hours of resting and rising time then they’re baked until golden and crisp. Serve warm straight from the oven with a dollop of butter! 

Baguette recipe (without seeds) taken from the Magimix Cook Expert recipe book from written by Sandra Mahut. 


Ingredients

Scale
  • 1 sachet (7g - about 2 tsp) instant dried yeast
  • 250g bread flour or all purpose plain flour
  • 150ml (2/3 cup) cold water
  • 1/2 tsp (5g) salt
  • 2 Tbsp (25g) sunflower seeds
  • 2 tsp (7g) sesame seeds
  • 1 tsp (4g) poppy seeds 

Instructions

  1. If you HAVE a Magimix Cook Expert or similar, use this method.
  2. Place all ingredients into the metal bowl. 
  3. Start the BREAD/BRIOCHE programme. Once finished, scrape down the sides. If the ingredients aren’t mixed well, restart the programme again by pressing auto. 
  4. Now follow the steps below the next method. 
  5. If you DON’T have a Magimix Cook Expert or similar, use this method.
  6. In a medium sized mixing bowl, add all ingredients. 
  7. Using a wooden spoon, gently mix until a soft dough forms, you may need to use your hands for this step. 
  8. Once your dough is formed, place it in a large, lightly floured bowl. Cover bowl with a damp tea towel and set aside in a warm place to rest for 1 hour. 
  9. Lightly flour your hands and gently punch down the dough to knock the air out. 
  10. Place the dough on a lightly floured bench top or large board. Divide into 2 equal pieces. 
  11. Roll each piece into a long baguette using your hands.
  12. Line a large baking tray with parchment paper. Gently pick up and place both baguettes onto the tray, leaving enough space between each for spreading. 
  13. Cover tray with a damp tea towel and set aside in a warm place to rise for 1 hour until doubled in size. 
  14. Whilst the baguettes are rising, pre-heat oven to 200ºC (400ºF). 
  15. Half fill a rectangle loaf pan with water and set aside. This will be placed in the oven below the baguette tray. 
  16. Once baguettes have risen, remove tea towel and lightly dust the tops with some flour. 
  17. Take a sharp knife and score the baguettes.
  18. Place your loaf pan half filled with water on the oven rack below where you will be placing your baguette tray. 
  19. Transfer baguettes (top shelf) to oven and bake for 15-20 minutes or until golden all over and when you flip them over and tap the bottom, they should sound hollow. 
  20. Remove from oven and cool on tray for 5 minutes.
  21. Transfer to a wire rack to cool completely. Or serve warm. 
  22. Enjoy!
  23. Store baguettes in an airtight container, in a dark pantry, for 3-4 days. 
  • Prep Time: 2 hours 20 minutes
  • Cook Time: 20min