Multigrain bread
A bread recipe from the book “L’Atelier Pain” by Cécile Decaux. … Her again ^^.
Seasons & months
Preparation
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Step 1
Make the dough by putting the water, half the flour, the salt, the other half of the flour and the yeast into the bowl of a dough mixer. Knead for 15 minutes, finishing with two minutes’ kneading by hand to give the dough some bounce. Add the seeds near the end of kneading.
Leave the dough to rise for 2 hrs.
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Step 2
Shape an elongated 30 cm loaf and leave it to rise again for an hour.
Preheat the oven to 230°C.
Score the bread and bake it for 30 minutes. As the experts say, out of the oven it should sound hollow (not easy to tell whether it sounds hollow the first few times).
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
1 750
kcal
Protein
50
grams
Carbohydrates
365
grams
Fat
5
grams
Fibre
15
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
