Rye Baguettes

Here is what you need for eight portions: 380 g white flour; 70 g rye flour; 315 ml water; 1 1/2 tsp salt; 2 tbsp honey; 1 1/2 tsp dry yeast; 45 g oats

Generally, baguettes have their roots in French cuisine. They are prepared like ordinary bread, but before baking they are shaped in a different way. Once you have gathered all the products, pour them into the breadmaker pan in the following order: water, salt, honey, white and rye flour, and finally the dry yeast. Start the machine on the program for kneading and proofing bread dough. Once 15 minutes of the machine's work have passed, add the previously crushed oats as well. When the program finishes (after about an hour and a half), the dough, which has doubled in volume, is turned out onto a floured surface. The dough is divided into eight equal parts, and from each of them a long baguette is formed. It should be no longer than 10 cm. Then they are arranged in a tray lined with baking paper and left to rise in a warm place for about half an hour. They can also be placed in an oven at 50 degrees. When risen, the baguettes are baked in a preheated oven at 200 degrees for 15-20 minutes, until they get a brownish crust.