Yesterday's meal on the other hand was a Subway-inspired stuffed bread. Again, the bread was self-made, the recipe from the same book, and it was called rye baguette. Here is my husband's dish that included again hamburger dressing, ketchup, on one side grilled chicken from the fay before, on other ham, salad, cucumber, tomato and fresh pineapple.
4 long baguettes
Rising time: 30 + 50-60 minutes
Oven: 250 C, 10-12 minutes
50 g yeast
500 ml water
2 tsp salt
4oo ml fine rye flour
1000 ml wheat flour (I think I used about 800)
rough rye flour
Crumble the yeast. Warm the water to body temperature, add it in and stir as long as it takes for the yeast to dissolve. Add the salt and the flour. Knead and let rise under a towel for 30 minutes.
Divide the dough in four and form a baguette from each piece. Roll in rough rye flour and place the baguettes on a parchment covered baking sheets, two for both. Let rise 50-60 minutes. Bake the baguettes in 250 C for 10-12 minutes.