Multigrain Baguette

Multigrain Baguette

Contains:

• German wheat flour type 550
• Korn pepp (Linseed, rye malt flour, wheat bran, durum wheat semolina, oat flakes, wheat gluten, sunflower seeds, dried rye sourdough, sesame, salt)
• Dry yeast
• L'amourette bread mix (Wheat flour, salt, wheat germs, dried rye sourdough, wheat malt flour, barley malt extract, dextrose, maize flour)
• Wheat gluten
• Vegetable oil
• Water
• Korn Pepp (Topping)

How to keep your baguette fresh:

After purchasing you can store in an air tight container or a zip lock bag for upto 3-4 days. Suitable for home freezing for upto 2-3 months.

How to re-heat your baguette:

Pre heat your oven at 180-200c (the highest setting) and place the baguette on a baking tray. Bake the baguette for approx. 2-5 minutes or approx. 5-10 minutes from frozen.

Top Tip:

At the start of baking, you can place a little bit of water on the baking tray or spray water into the oven. This will help keep the moisture in the baguette. If you dont have an oven, it is possible to reheat using a toaster or an air fryer. We recommend to use the highest setting for a short period of time to get the baguette nice and crispy.