Leek and walnut baguette

Leek and walnut baguette Recipe

By Tolhurst Organic Published: April 20, 2023

• Yield: 2 baguettes

This week we’re making some easy baguettes and adding chopped up leeks and walnuts. You can have these baguettes for breakfast, lunch or as a yummy picnic snack.

Ingredients

• 250 grams leeks chopped
• 50 grams wallnuts whole
• 400 grams all purpose flour
• 300 ml water luke-warm
• 1 tsp yeast instant
• 1 tsp salt
• 1 pinch sugar
• 1 dash milk plant-based

Instructions

1. Mix the lukewarm water with a pinch of sugar and the instant yeast, and set aside.
   
2. Now take a bowl and mix the flour, salt and the yeasty water.
   
3. Start kneading or use a hand mixer to make the dough. The dough will be pretty sticky. Put some olive oil on your hands, this will help with the dough not sticking to your hands
   
4. Once you achieve the right texture, you can add in the chopped up leek and walnuts. By leaving the walnuts whole (and not chopping them up) you add an interesting texture to your baguettes with a stronger walnut taste
   
5. Put the dough in a bowl and cover it with cling film and a towel. Place it in a warm spot in your house and let the dough have a beauty sleep for 90 minutes.
   
6. Time to rise and shine, and the dough should have doubled in size. Flour a working surface and divide the dough in two. Cover a baking tray with a silicone mat. Shape the dough by gently twisting and stretching it into two baguettes.
   
7. Place them on the baking tray and brush some plant based milk over the baguettes. The milk will help give your baguettes a tender and golden crust.
   
8. Put the baguettes in a preheated oven of 200° for 25- 30 min. Once out of the oven, let the baguettes rest for a minimum of 10 min. Bon appetit!