Brunch baguette with salad vegetables
Your Saf helper for this recipe:
1 sachet of saf-instant yeast (11g)
350g wheat flour
60g rye flour
1 tsp salt
4 diced tomatoes
200g surimi salad
1 red onion
Combine the dough ingredients, knead for 8 minutes then leave to rise for 2 hours. Make two baguettes, Sprinkle with the seeds.
Bake in a preheated oven at 200°C for 20 mins.
When the bread has cooled, cut each baguette in half to make 4 half-baguettes and fill with diced tomato, slices of avocado in lemon, diced red onion, crumbled surimi and a dash of mayonnaise.