Czelli recipe · Bread
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Walnut and prune baguette
No ratings yet — be the first!A crusty seeded baguette with toasted walnuts and sweet prunes – perfect with cheese or for breakfast. With the Czelli Seeded Bread flour mix the dough needs only two ingredients.
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- Serves
- 2 baguettes
- Baking
- 220 → 205 °C
- Baking time
- 35–40 min
Method
9 steps- Toast the walnuts and, once cooled, chop them into larger pieces together with the prunes.
- Weigh the dough ingredients into a bowl and knead.
- Fold in the walnuts and prunes, shape into a ball and rest for 30 minutes.
- Then divide in two, knock back and rest again for 10 minutes.
- Shape the baguettes, spritz with water, cover and leave to rise for 1 hour.
- Preheat the oven to 220 °C.
- Score the baguettes in 3–4 places, brush with water and place in the hot oven.
- Reduce the temperature to 205 °C and bake for 35–40 minutes until done.
- Let them cool before slicing.
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