Brioche baguette with Norwegian wildflower honey

Immerse yourself in the world of homemade baking and pamper your senses with a tender and lovely brioche baguette, refined with the incomparable taste of Norwegian wildflower honey. This recipe is not only a delight for the palate, but also a feast for the eyes on the breakfast table or as an accompaniment to hearty dishes. The combination of airy dough, mild honey and crispy crust makes this baguette a true pleasure.

Ingredients:

• 500 g flour (type 550)
• 10 g salt
• 7 g dry yeast
• 1 tbsp Norwegian wildflower honey
• 100 g soft butter or margarine, cut into pieces
• 4 tbsp chickpea flour + 8 tbsp water (as egg substitute)

Directions:

1. In a large bowl, mix the flour and salt. In a separate container, dissolve the dry yeast in lukewarm water and add the Norwegian wildflower honey. Stir well until the honey has dissolved.
2. Add the yeast mixture to the flour and mix. Then add the soft butter and knead into a smooth dough. This can be done by hand or with a food processor.
3. In a small bowl, mix the chickpea flour with water until smooth. This replaces the eggs.
4. Add the chickpea flour-water mixture to the dough and work in well.
5. Cover the dough in the bowl and let it rest in a warm place until it has doubled in size, about 1 hour.
6. Place the dough on a floured work surface and divide it into two equal pieces.
7. Form each piece into an oblong baguette and place on a baking tray lined with baking paper.
8. Cover the baguettes again and let them rest for another 30 minutes.
9. In the meantime, preheat the oven to 180°C.
10. Spread some cream on the baguettes and bake for about 20-25 minutes until golden brown and crispy.
11. Remove from the oven and let cool on a wire rack.

Have fun baking and enjoying!