Pain aux Céréales

Prep time: 20 minutes

Cook time: 35 minutes

Total time: ~5 hours

Servings: 1 loaf

Country of Origin

France

Description

A wholesome, multi-grain bread packed with seeds and grains like millet, sesame, flax, poppy, and sunflower seeds. The seeds are mixed directly into the dough and also used as a crunchy crust on the exterior.

Presentation & How It's Eaten

Delicious toasted and served with honey, or as the foundation for a hearty lunch sandwich.

Ingredients

• 400g bread flour

• 100g whole wheat flour

• 350ml water

• 10g salt

• 7g yeast

• 100g mixed seeds (sesame, flax, poppy, sunflower)

Step-by-Step Directions

1. Mix: Combine flours, yeast, salt, and water. Mix in 80g of the seeds.

2. Rise: Let rise for 3 hours.

3. Shape: Shape into a boule, dampen the outside with water, and roll the loaf in the remaining 20g of seeds.

4. Bake: Bake at 220°C (425°F) for 35 minutes.

Optional

• Malt Extract: Add a teaspoon of malt extract for a deeper color and toasted flavor.

Cooking Tips

• Soak the Seeds: If you have time, soak the seeds in water for 10 minutes before adding them to the dough; it keeps them soft and prevents them from stealing moisture from the bread.

Nutrition Facts

(Estimated per serving)

• Calories: ~280 kcal

• Total Fat: 8g

• Saturated Fat: 1g

• Cholesterol: 0mg

• Sodium: ~450mg

• Total Carbohydrates: 42g

• Dietary Fiber: 5g

• Sugars: 0g

• Protein: 10g