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Rustic French Loaf (Pain Rustique aux Cereales)
495g French flour T85 de Meule* OR light wholemeal

5g dark malt flour* OR dark rye flour

OPTIONAL: Replace 50g of the main flour with buckwheat flour

7g salt

5g fast-acting dried yeast

10g Unsalted butter

10g dried milk powder OR 20ml fresh milk & reduce water accordingly

300ml water

seeds & cereal flakes to taste, I use Shipton Mill's 5-seed mix

*I buy these from


Load ingredients according to manufacturer's instructions, run on whole wheat dough cycle. When dough is ready, shape & prove for 1 hour (I make a simple round loaf on a baking sheet and cover it with a large bowl whilst it rises), bake at 230 degrees (or as hot as your oven will go) for about 25 mins or until the bottom of the loaf sounds hollow when tapped.

This loaf can be baked in the bread maker but will not rise as well. If using delay start, do not use fresh milk.

Can also be made by hand, of course.

NB: If using the dark malt flour, do not be tempted to add more or you will end up with something that looks like a chocolate cake instead of bread.

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