Summer baguette

Preparation with the Dutch Oven Bread grill mix

1. Open the freshness seal, remove the sachets containing the dry yeast and the rub, and set them aside. Place the rub in a small bowl. Add 3 tbsp of apple juice, beer, or water, stir, and set aside.
2. Pour the bread mix and the dry yeast into a bowl, add 420 ml of lukewarm water (see the water line on the can), and knead the dough by hand, with a food processor, or in a Thermomix for approx. 3 minutes.
3. Cover the dough in the bowl and let it rest at room temperature (approx. 24 °C) for about 30 minutes.
4. Knead the dough briefly on a floured surface and shape it into a baguette.
5. Let it rest covered for another 30–60 minutes at room temperature.
6. Preheat the oven (top and bottom heat).
7. Stir the rub until it reaches a creamy (spreadable) consistency. Brush the baguette with the rub (or alternatively with lukewarm water).
8. Place the baguette on a baking sheet lined with parchment paper. Bake at 230 °C for 10 minutes, then reduce to 190 °C and bake for another 15–20 minutes.

9. Slice the radishes into thin rounds. Shave the red cabbage and carrot into fine strips. Wash the lettuce or arugula and dry well.

10. For the sauce, mix the yogurt, mayonnaise, mustard, and lemon juice together. Season to taste with salt and pepper. If you like it a bit sweeter, add a small dollop of honey.
    

11. Slice the bread open and generously spread the creamy sauce on both sides. Then, top with lettuce, carrots, radishes, red cabbage, and the vegetarian patties. Add fresh herbs to taste and close the sandwich.