⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
Hearty baguettes with a combination of wheat and rye flour, sweetened with honey and studded with walnuts. This recipe includes two methods: traditional hand mixing with folds, or a quicker stand mixer method.
Ingredients
Dough
- 10 g instant yeast (2½ tsp) or about 25 g fresh yeast
- 350 g cold water (3.5 dl)
- 375 g bread flour (6.25 dl)
- 75 g rye flour (1.25 dl)
- 20 g honey (1 tbsp)
- 12 g salt (2 tsp)
- 150 g walnut halves or pieces (3.25 dl)
Instructions
Method 1: Without Stand Mixer (Traditional Folding Method)
Mix all ingredients except the walnuts into a dough in a bowl. The dough should not be kneaded, just mixed until it just comes together. Mix in the walnuts. Cover the bowl with a lid or plastic wrap and let the dough rest for 30-45 minutes.
Fold the dough: grab the outer edge of the dough with a damp hand, gently pull it and fold it toward the center. Take a new grip until you have gone around the whole dough. Cover the bowl and let the dough rest for 30-45 minutes.
Repeat the dough folding from the previous step, cover the bowl and let the dough rest for about 1 hour.
Scrape the dough onto a floured work surface, pull it into a square and fold it into a package. Turn the dough so the seam is facing down, sprinkle with a little flour and cover with a tea towel. Let proof for 45-60 minutes.
Set the oven to 275°C (525°F) well in advance, at least 30 minutes before baking.
Divide the dough into three long pieces. Stretch them out slightly lengthwise, twist them one turn and place on a baking sheet with parchment paper. If the pieces spring back, they should proof a little longer on the sheet before you stretch them out a bit more and place them in the middle of the oven.
Bake the baguettes for 20-25 minutes. Optionally turn them over and bake for an additional 5 minutes so they get a proper crust all around. Let cool on a rack.
Method 2: With Stand Mixer
Mix all ingredients except the walnuts and run the dough on medium speed until the dough has come together. Add the walnuts and run for 10 minutes. Cover the bowl with a lid or plastic wrap and let the dough rest for about 1½ hours.
Follow steps 4-7 from Method 1 above.
Notes
Two methods: Choose the no-knead folding method for a more traditional approach, or use a stand mixer to simplify and reduce hands-on time.
Folding technique: The folding method (stretch and fold) develops gluten structure without kneading. Use damp hands to prevent sticking.
Rye flour: The 75g of rye flour adds a subtle earthy flavor and darker color. It also helps the bread stay moist longer.
Honey: The honey adds a touch of sweetness that balances the earthiness of the rye and walnuts.
Walnut amount: 150g of walnuts is generous - you’ll get walnuts in every bite. Toast them first if you want extra flavor.
Add walnuts early: Unlike some recipes, these walnuts are added at the beginning so they get thoroughly incorporated during the resting and folding.
High temperature: 275°C (525°F) is very hot - this creates a crispy crust and good oven spring. Watch carefully to avoid burning.
Spring back test: If the shaped baguettes spring back when stretched, they need more proofing time. Let them rest on the sheet until they hold their shape.
All-around crust: Turning the baguettes and baking an extra 5 minutes gives a crispy crust all around instead of soft bottoms.
Effort level: 2 out of 5 - slightly more involved than the overnight version due to multiple folds, but still straightforward.
Storage: Best the first day, but keep well for 2-3 days wrapped in a kitchen towel. Can be frozen and then toasted.
Serving suggestions: Excellent with cheese, soups, or as a hearty sandwich bread. The walnuts and rye make these more substantial than regular baguettes.
Timing: This is a same-day bread - about 4 hours from start to finish, perfect when you don’t have overnight time.
Source: Bröd, bröd, bröd: recept, råd och genvägar by Martin Johansson