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Wattleseed and Spelt Baguettes



5 portion(s)

  • 500g spelt flour
  • 1.5tsp salt
  • 360-380g Water (warm)
  • 10g Dried yeast (1 heaped Tbs)
  • 2tsp Wattleseed (ground)
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

  1. 1. Place all ingredients into Thermomix bowl and knead 3mins/Closed lid/dough mode to form a dough. Do NOT leave unattended as your Thermomix will 'dance' around a little. 

    2. Transfer into a large bowl and cover with a damp teatowel. Prove in a warm place for approx. 40mins or until doubled in size. Preaheat oven to 230C and prepare a large baking tray with baking paper. 

    3. Once risen, slide dough onto a floured surface or Thermomat with the aid of spatula. Do not mix any further. With wet hands shape into a rectangle shape then divide dough into five equal lengths. The dough will be quite sticky so you can sprinkle with flour then transfer each length onto the baking tray in a baguette shape.

    4. Sprinkle with a little salt then bake for approx. 20 minutes. Cool and serve. Great with Dukkah and antipasto plates.



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This recipe is adapted from the German Small Breads recipe in the 'Travelling with Thermomix' cookbook. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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