To prepare delicious rye dough baguettes, we will start by gathering the necessary ingredients. This recipe is ideal for those who want to enjoy a smaller, easily portioned bread that is perfect to be served alongside various dips or as a base for sophisticated appetizers. In a large bowl, we add 1 and a half cups (approximately 375 ml) of rye flour and ½ cup (125 ml) of whole wheat flour. Then, we add the yeast, along with the malt syrup and molasses, if we opt for these ingredients that will give the dough a distinct flavor.
After mixing all the dry ingredients well, we pour in ¾ cup (approximately 190 ml) of warm water. We mix with a spatula or by hand until we achieve a homogeneous dough. We cover the bowl with a clean towel and let it rise for 5 hours in a warm place, so the yeast can take effect.
Once the rising time has passed, we add the remaining flour and water, along with the caraway seeds, which will provide a subtle flavor. We knead the dough well, ensuring that the ingredients are evenly incorporated. Then, we generously sprinkle a proofing basket with flour and divide the dough into two equal parts, shaping them into the desired form. We place each baguette in the basket and let them rise for another 2-3 hours.
In the meantime, we prepare the baking tray, which we sprinkle again with flour. After the baguettes have risen, we carefully transfer them to the tray, dust them with a little flour, and place them in the preheated oven at 220°C (425°F) for about 35 minutes. When they are golden brown and have a crispy crust, we take them out of the oven and let them cool on a rack.
For the beet cream, if you have fresh beetroot, it should be boiled and then drained. Alternatively, canned beet is an excellent and quick option. We put it in a food processor and turn it into a puree. In the meantime, we hydrate the gelatin for 3 minutes, then gently heat it to liquefy. We add the gelatin to the beet puree and blend. Then, we add the remaining desired ingredients, continuing to mix until we achieve a fluffy mousse.
The slices of bread can be placed in decorating rings or paper rings, and the beet mousse is poured over them. We leave everything in the refrigerator overnight to set. The next day, we remove the rings and arrange the slices on appetizer plates, decorating with smoked salmon or finely chopped green onion, as preferred. It is important to use wax paper for decoration, as it prevents the mousse from sticking, making it easier to remove. This recipe not only provides delicious bread but also an elegant presentation for any occasion!
After mixing all the dry ingredients well, we pour in ¾ cup (approximately 190 ml) of warm water. We mix with a spatula or by hand until we achieve a homogeneous dough. We cover the bowl with a clean towel and let it rise for 5 hours in a warm place, so the yeast can take effect.
Once the rising time has passed, we add the remaining flour and water, along with the caraway seeds, which will provide a subtle flavor. We knead the dough well, ensuring that the ingredients are evenly incorporated. Then, we generously sprinkle a proofing basket with flour and divide the dough into two equal parts, shaping them into the desired form. We place each baguette in the basket and let them rise for another 2-3 hours.
In the meantime, we prepare the baking tray, which we sprinkle again with flour. After the baguettes have risen, we carefully transfer them to the tray, dust them with a little flour, and place them in the preheated oven at 220°C (425°F) for about 35 minutes. When they are golden brown and have a crispy crust, we take them out of the oven and let them cool on a rack.
For the beet cream, if you have fresh beetroot, it should be boiled and then drained. Alternatively, canned beet is an excellent and quick option. We put it in a food processor and turn it into a puree. In the meantime, we hydrate the gelatin for 3 minutes, then gently heat it to liquefy. We add the gelatin to the beet puree and blend. Then, we add the remaining desired ingredients, continuing to mix until we achieve a fluffy mousse.
The slices of bread can be placed in decorating rings or paper rings, and the beet mousse is poured over them. We leave everything in the refrigerator overnight to set. The next day, we remove the rings and arrange the slices on appetizer plates, decorating with smoked salmon or finely chopped green onion, as preferred. It is important to use wax paper for decoration, as it prevents the mousse from sticking, making it easier to remove. This recipe not only provides delicious bread but also an elegant presentation for any occasion!
Ingredients
For the rye bread (it yields two baguettes) 3 cups of rye flour, dark (I used medium) 1 cup whole wheat flour 1.5 teaspoons of salt (or to taste) 30 g fresh yeast (8 g dry) 4 tablespoons of malt syrup (I did not add) 2 tablespoons of molasses (I did not add) 1 3/4 cups of lukewarm water 2 teaspoons of cumin (I replaced it with caraway) For the beetroot cream: 3 slices of rye bread with caraway 100 g beetroot puree 150 g cream cheese brie 100 g thicker sour cream 1 teaspoon of gelatin salt to taste