Ingredients for 2 pieces
500 g flour
1 pack dry yeast
1 tbsp sea salt
1 tsp brown sugar
1 tbsp oil (walnut or chili if you like it hot)
300 ml water, room temperature
150 g chopped and roasted walnuts
Knead everything except the walnuts with a food processor for about 5 minutes. Now add the walnuts.
Preheat the oven to 50° Celsius and switch it off. Let the covered dough rest in it for about 45 minutes.
Knead the dough once more, maybe you need some more flour.
Shape 2 baguettes and place them on a baking tray or grill.
Let the dough rest for the next 30 minutes. Meanwhile preheat the oven to 225° Celsius, give the tray into the oven and spread water with a plant spray into the oven for steam. Bake the breads on the bottom shelf of the oven for about 25 minutes.
If you like it hotter you can use more chilies.
Or dry the baguette with dried tomatoes or olives.