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Anna Karin baguettes

Easy and simple recipe to make rustic baguettes at home.

Course Side Dish
Tags bake, bread
Prep time 15 minutes
Cook time 30 minutes
Resting time 1 hour 30 minutes
Total time 2 hours 15 minutes
Servings 4 baguettes
Author Silvia Cooks


  • 25 gr fresh bread yeast (or 10gr dried bread yeast)
  • 600 ml lukewarm water
  • 2 pinches salt
  • 1 tbsp honey
  • 1050 ml all purpose wheat flour plus more, to sprinkle
  • 250 ml oats and fibre


  1. Crumble the yeast and add the lukewarm water, salt and honey, stir well until yeast has dissolved.

  2. Add the oats and stir. Then add flour and stir well with a wooden spoon.

  3. Sprinkle flour over the dough, cover with a kitchen towel, leave to rise for at least 1h30.

  4. Preheat oven 1h after leaving to rise (30 mins before baking), at 260ºC.

  5. After rising, split in 4 equal portions, shape into swirled baguettes and place on a baking tray.

  6. Bake at 260ºC for 12-15 mins, then lower to 150ºC and bake for another 12-15 mins. Use bread crust colour as a guide, not just time.

  7. Remove from oven and cover with a towel, let the baguettes cool down and enjoy :)


The measurements are in litres because in Sweden they use volume to bake. They actually use dl (decilitres), which was so new and strange to me at first! I mean, it still is, but we get used to almost anything ;)