Super Seed “Honey No-Wheat” Baguette
I felt like I had struck the grain-free gold mine when I developed this Super Seed “Honey No-Wheat” Baguette! It reminds me of the taste and texture of a true honey wheat bread, in a grain-free sort of way. The seeds added to the coating helps to prevent the flax in the dough from browning too much. I find 28 minutes to be the perfect baking time in my oven for the bread to form a lightly golden brown crust. Get ready to have your starch-free world rocked! This baguette is perfect for making croutons in my Loaded Cream of Celery Soup!
Ingredients
flax seeds, ground | ¾ cup | |
white chia seeds, ground | ¾ cup | |
sesame seeds, hulled, ground | ¾ cup | |
eggs | 4 | |
olive oil | 3 tbsp | |
honey | 2 tbsp | |
baking soda | ½ tsp | |
cream of tartar | 1 tsp | |
lemon juice | 2 tsp | |
sea salt | pinch |
Coating:
sesame seeds, hulled, ground | 3 tbsp | |
poppy seeds (or hemp seeds) | 3 tbsp | |
caraway seeds, optional for 'rye bread' | 2 tbsp |
Directions:
- Preheat the oven to 350°F.
- Grind seeds in a spice grinder or coffee grinder, then measure out ¾ of each seed meal.
- Mix all ingredients together in a mixing bowl. Let the mixture sit for up to 5 minutes until it thickens up.
- Line a baking sheet with parchment paper or a non-stick silicone sheet. Spread out the additional sesame and poppy seeds on the baking sheet.
- Take the sticky dough mixture and spread it out to form 3 baguettes, rolling them in seeds as you go. (Or you can make one 1 long baguette or 2 baguettes)
- Bake for 28 minutes at 350°F. (Plus or minus a few minutes as ovens vary.)
- Let cool for 10 minutes before slicing.
- This Super Seed “Honey No-Wheat” Baguette freeze well either pre-sliced or whole.
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