Swap the dried yeast for double the quantity of fresh, if you can get it (this will really heighten the doughy, savoury flavour). Simply whisk into the tepid water and set aside for 5min before mixing with the remaining ingredients.
This malted seeded bread is prefect for sandwiches or with soups!
Plus rising and cooling
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Yields:
2
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Cal/Serv:
241
Ingredients
300 g strong white bread flour, plus extra to dust
7 g sachet fast-action dried yeast
100 g mixed seeds, we used pumpkin, sunflower and sesame
3 Tbsp. malt extract
2 Tbsp. runny honey
Oil, to grease
Directions
Step 1Mix flour, yeast, seeds and 1tsp fine salt in a freestanding mixer fitted with a dough hook. In a jug, mix the malt extract, honey and 175ml tepid water. Pour into the flour mixture and knead for 5min, until smooth and elastic. Cover bowl with clingfilm and leave to rise in a warm place for 1hr, or until doubled in size.
Step 2Line a large baking sheet with baking parchment. Once risen, divide dough in ½ and flatten each piece into a small rectangle. Fold the corners of each rectangle into the middle, and then roll back and forth to make small fat sausages (this gives the dough tension, which helps with the shaping). Roll each fat sausage into a 35cm length. Lay baguettes on to the lined sheet, pulling up a pleat in the parchment between them (this will help keep the baguette shape). Cover with greased clingfilm (oil-side down) and leave to rise in a warm place for 1hr, or until visibly puffed.
Step 3Preheat oven to 220°C (200°C fan) mark 7. Put a large baking sheet in the oven to preheat for 10min, along with a smaller roasting tin filled with water on the bottom shelf (this will create steam).
Step 4Carefully remove the preheated baking sheet from the oven and slide the baguettes on to it (still on their parchment). With a sharp knife, cut a few diagonal slashes into the top of each and bake for 20min, until deep golden brown. Cool completely on a wire rack before serving.
To store:
Once cool, wrap well in clingfilm and store at room temperature for up to 3 days.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
