Dizzle was quite the chef this weekend. One of his projects was baguettes, and he used the honey spelt recipe. Success! He also threw in a pinch of ajwain for a slightly Indian flair. I am in love with this new-to-me herb. It’s been in the cabinet for a while, and we finally used it. Now it’s almost a requirement when making bread, especially if hummus or Indian food is involved. Ajwain is apparently a cousin of thyme, and I think it’s delicious.

Here’s a repeat of the recipe that includes the ajwain which totally optional of course.

Ingredients $0.65 (8 Servings)

  • unbleached all purpose flour 2 cups
  • spelt flour or whole wheat flour .5 cups
  • yeast 2 tsps
  • salt 2 tsps
  • warm water 1 cup
  • olive oil 1 tsp
  • honey 1 tbsp
  • ajwain 1 tsp

Preheat oven to 450. Add water, honey, and yeast to mixing bowl. Stir to combine. Add all other ingredients. Mix and knead on low setting for about 15 minutes. Form into a ball. Spray or rub with olive oil. Cover dough in the bowl with plastic wrap and allow to rise at least an hour. Form into two baguettes and add to pan. Make four deep slits in the top of the dough. Cover again with the plastic wrap. Allow to rise at least 30 minutes until doubled into large baguettes. Bake at 450 for 10 minutes. Reduce heat to 400 and bake another 10 minutes.

*This is a versatile basic dough that can handle other add-ins like rosemary or whatever herb you like, or nothing. It can be used as pizza dough or made into bread sticks or focaccia.

*If the dough is ever too sticky after kneading…. add flour by the teaspoon and knead another five minutes until it can form a nice smooth dough ball when handled.

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