Recipes

Seeded Baton

A Baton is a Vienna or long shaped loaf. We have used Laucke German Grain Bread Mix for this hearty loaf with all the taste and goodness of the Laucke tradition.

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
600 g Laucke German Grain Bread Mix 3½ cups
5 g Yeast 1⅔ tsp
300 g Water 1⅕ cups
10 ml Butter, Oil or Margarine (Optional) 2 tsp
5 g Sunflower or cracked rye seeds ⅗ tbsp

Method

  1. Preheat the oven to the highest possible temperature.

  2. Use your Bread Machine, or a suitable mixer to mix ingredients and knead the dough, or alternatively knead by hand.

  3. Round the dough into a ball; allow the dough to relax for about 10 minutes, and then gently knead and reshape to the desired shape. Lightly spray the top of the loaf with water, and roll in seeds for a nice finish. Place the dough seam down on a pre-greased tray, and leave enough room between loaves for expansion. Keep the dough pieces warm and cover, allowing to rise for approximately 30 minutes.

  4. Score/cut the loaf in a decorative pattern to control the amount of lift that will occur in the oven. Using a serrated paring knife either cut three diagonal scores down the loaf, or one long score down the entire length of the loaf.

  5. Preheat the oven to the highest possible temperature. Place the Seeded Batons into the oven, then lightly spray (mist) the loaves with water. Turn the oven temperature down to 200°C and bake for 30 minutes.

Helpful Hints

  • The loaves can been rolled in cracked rye and sun flower seeds. Other suggestions are pumpkin seeds and/or linseeds. Lightly spray with water to ensure the seeds adhere to the loaf.
  • How to get steam in home oven ◦Lightly spray your loaves with spray bottle just prior to the loaves going into the oven.
  • Place a cast iron frying pan in the oven as it pre-heats. When you load the bread in the oven, create steam by filling the frying pan with water. Shut the door immediately to trap the steam.
  • Another, but less effective way is to lightly spray the oven with water as you load the bread. Aim for the ceiling wall of the oven
  • The amount of water suggested should give soft, sticky, smooth dough that can be readily handled by hand after thorough kneading in a machine, and a rest. If the dough is too tight, add more water. If too sticky to handle, add some more bread mix or Laucke Wallaby Bakers Flour
    If possible use a baking or pizza stone to disperse the heat more evenly. This will help to replicate a professional baker’s oven.

Alternative Laucke Bread Mixes can be used to make a Seeded Baton

  • Specialty Breads
  • Bake: 30 minutes
HOME BAKER RECIPE

PROFESSIONAL BAKER RECIPE

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