Baguettes

Finely grind the cereal, coarsely grinding about 1 tablespoon at the very end.

Put the cereals, except the coarse meal, in a large bowl. Crumble the yeast into the center. Then add some warm milk (not too warm).

Stir in some flour with a wooden spoon, cover the bowl with a clean kitchen towel and let it rise in a warm place.

When the dough is well risen, add the remaining ingredients.

Then knead the dough well with wet hands, always kneading the dough from the outside in. The dough should have a sticky consistency, as whole wheat dough absorbs a lot of water. In between, keep moistening your hands as needed.

Divide the dough in half, form two strands and place on a greased baking sheet.

Cut the baguettes with a kitchen knife. Sprinkle one baguette with the leftover meal. Finally, brush both baguettes with water or milk and bake in the oven at 200 °C for 20-30 minutes.

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