Name: Weeping baguette in crispy breading
Yield: 0
Ingredients: Flour - 250 gram; Rye flour - 100 gram; Wheat bran - 50 gram; Water - 250 gram; Sugar - 10 gram; Dry yeast - 5 gram; Salt - 10 gram; Olive oil - 2 tbsp; Garlic - 1 clove; Rye flour - 25 gram; Wheat bran - 25 gram; Sun-dried tomatoes - 150 gram; Hard cheese - 100 gram; Poppy - 100 gram; Sesame - 100 gram; Sunflower seeds - 100 gram

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Ingredients for - Weeping baguette in crispy breading

Dough

1. Flour 250 gram

2. Rye flour 100 gram

3. Wheat bran 50 gram

4. Water 250 gram

5. Sugar 10 gram

6. Dry yeast 5 gram

7. Salt 10 gram

8. Olive oil 2 tbsp

9. Garlic 1 clove

Filling

1. Rye flour 25 gram

2. Wheat bran 25 gram

3. Sun-dried tomatoes 150 gram

4. Hard cheese 100 gram

Sprinkling

1. Poppy 100 gram

2. Sesame 100 gram

3. Sunflower seeds 100 gram

How to cook deliciously - Weeping baguette in crispy breading

1. Stage

Mix dry yeast and sugar in warm water, cover and leave for 10-15 minutes in the heat until a foamy cap appears.

2. Stage

In a separate bowl we mix two kinds of flour, Mistral bran, finely chopped garlic and salt.

3. Stage

Add the olive oil to the risen yeast, pour the liquid into the flour mixture and knead the dough. Round, cover the dough and leave it in the heat for 20 minutes.

1. Stage. Weeping baguette in crispy breading: Add the olive oil to the risen yeast, pour the liquid into the flour mixture and knead the dough. Round, cover the dough and leave it in the heat for 20 minutes.

4. Stage

In the meantime, let's do the stuffing. It's not really a filling. It's what we're going to put in the dough later on. But first things first. We'll cut the cheese into small cubes, chop the sun-dried tomatoes into smaller pieces, and mix in the rye flour and bran.

1. Stage. Weeping baguette in crispy breading: In the meantime, let's do the stuffing. It's not really a filling. It's what we're going to put in the dough later on. But first things first. We'll cut the cheese into small cubes, chop the sun-dried tomatoes into smaller pieces, and mix in the rye flour and bran.

5. Stage

Mix everything in a separate bowl.

6. Stage

And now the tomato and cheese filling intervene in the dough, trying to evenly distribute the pieces in the dough. I used extra flour, a little, literally a handful. Form a ball again, cover and leave in the heat for an hour to prove.

1. Stage. Weeping baguette in crispy breading: And now the tomato and cheese filling intervene in the dough, trying to evenly distribute the pieces in the dough. I used extra flour, a little, literally a handful. Form a ball again, cover and leave in the heat for an hour to prove.

7. Stage

For the breadcrumbs, mix sesame seeds and poppy seeds in a separate bowl. I took everything by eye. For two baguettes I made a mixture with more seeds. For the other baguettes, I made more poppy seeds and sesame seeds.

1. Stage. Weeping baguette in crispy breading: For the breadcrumbs, mix sesame seeds and poppy seeds in a separate bowl. I took everything by eye. For two baguettes I made a mixture with more seeds. For the other baguettes, I made more poppy seeds and sesame seeds.

8. Stage

After an hour, knead the dough and divide it into equal pieces. I got five pieces weighing 190 grams each.

1. Stage. Weeping baguette in crispy breading: After an hour, knead the dough and divide it into equal pieces. I got five pieces weighing 190 grams each.

9. Stage

Shape each piece into a small loaf in any way you like. I kneaded the dough into a layer and then rolled it up, pinching the sides and the seam so it wouldn't unroll. And to be sure, I rolled this roll on a board. Next, on a separate board sprinkle breading mixture. Brush all sides of the loaf with water and roll it in the mixture.

1. Stage. Weeping baguette in crispy breading: Shape each piece into a small loaf in any way you like. I kneaded the dough into a layer and then rolled it up, pinching the sides and the seam so it wouldn't unroll. And to be sure, I rolled this roll on a board. Next, on a separate board sprinkle breading mixture. Brush all sides of the loaf with water and roll it in the mixture.

10. Stage

Place the future baguettes on a baking tray covered with paper, cover and leave in the heat for 20 minutes for the final proofing. Turn the oven up to 220 degrees.

1. Stage. Weeping baguette in crispy breading: Place the future baguettes on a baking tray covered with paper, cover and leave in the heat for 20 minutes for the final proofing. Turn the oven up to 220 degrees.

11. Stage

Bake in a hot oven for 20-25 minutes. The baguettes are ready! The seeds prevented the dough from drying out at high temperature and played a kind of protection! Transfer the baguettes from the tray to a rack, cover with a dry towel and allow to cool slightly.