FRENCH: Wheat-free Baguette – for the breadmaker

Hmm, I just sold my breadmaker last week. Looks like I’ll be kneading this bread by hand from now on.

I made this for Christmas dinner 2003 when my parents came to visit us in Berrien Springs.

1 ¼ cups water
1 ½ TBSP apple juice concentrate, thawed
1 ½ tsp salt
3 ¾ cups white spelt flour
2 ¼ tsp active dry yeast
½ slightly beaten egg white

1. Using the dough cycle on your 1 to ½ lb machine, put in the water, apple juice, salt, flour, and yeast. Start the cycle.
2. Remove the dough from the machine at the end of the cycle and knead it breafly on an oiled or very lightly floured board. Shape it into a long loaf of two very thin long loaves.
3. Put it into oiled French bread or baguette pans or on a baking sheet that has been oiled and sprinkled with cornmeal or white spelt flour.
4. Brush with egg white, slash the top diagonally, and let it rise in a warm place until double, about 30 to 45 minutes. If desired, brush again right before baking.
5. Preheat your oven to 400 F and, if desired, put in a few potatoes to bake along with the bread for added moisture to help the crust become crisp.
6. Bake for 20 to 40 minutes, or until nicely browned.

From Easy Breadmaking for Special Diets by Nicolette M. Dumke