Pain de Seigle

Prep time: 20 minutes

Cook time: 45 minutes

Total time: ~6 hours

Servings: 1 loaf

Country of Origin

France

Description

A traditional French loaf made with at least 65% rye flour. It is dark, heavy, and slightly acidic. Its bold, robust profile makes it the classic partner for fresh oysters, seafood, and rich butter in French bistros.

Presentation & How It's Eaten

Served thinly sliced alongside seafood platters, or as a base for rich, creamy cheeses like Roquefort.

Ingredients

• 350g rye flour

• 150g bread flour

• 350ml water

• 10g salt

• 7g yeast

• 1 tsp caraway seeds (optional)

Step-by-Step Directions

1. Mix: Combine flours, yeast, salt, and water. Mix until a sticky dough forms (rye dough is notoriously sticky).

2. Rise: Let rise for 3 hours.

3. Shape: Place into a floured loaf pan. Smooth the top with a wet spatula.

4. Bake: Bake at 210°C (410°F) for 45 minutes.

Optional

• Caraway Seeds: Adding these enhances the traditional rustic flavor profile.

Cooking Tips

• Wet Hands: Always handle rye dough with wet hands to prevent it from sticking to your skin.

Nutrition Facts

(Estimated per serving)

• Calories: ~220 kcal

• Total Fat: 1g

• Saturated Fat: 0g

• Cholesterol: 0mg

• Sodium: ~470mg

• Total Carbohydrates: 45g

• Dietary Fiber: 7g

• Sugars: 0g

• Protein: 6g