Whole-wheat baguette viennoise

Still running out of regular white flour, I prepared a whole-wheat baguette viennoise for breakfast (regular recipe from Kayser's book). Despite the granulous texture due to the whole-wheat it was perfectly soft and tender. I replaced the yolk egg batter with a whole egg batter and the color and crisp of the shell was much better too.

Fruits from the garden in various forms

Spelt baguette