Grain Baguette

For the grain baguette, pour boiling water over the mixed grains and allow to swell for about 1 hour.

Dissolve yeast and malt in the milk, knead with the remaining ingredients and the swollen grains to a firm yeast dough.

Cover and let rise in a warm place for about 30 minutes. Cut the dough in half, roll out into a sheet and roll up tightly from the long side.

Brush with milk and roll in the prepared grains. Cut 3 times lengthwise with a sharp knife and let rise, covered.

Preheat the oven to 220 °C, put the baguette in the oven, turn it down to 180 °C and bake for about 30 minutes.

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