Pain aux Graines
Elevate your bread-baking game with this rustic, seed-studded Pain aux Graines—a French-inspired bread bursting with wholesome flavor and texture. Made from scratch with bread flour and a medley of mixed seeds like sesame, sunflower, poppy, and flax, this artisan loaf boasts a crunchy crust and a soft, airy interior. The dough is enriched with a splash of olive oil and crafted with a straightforward kneading and rising process, making it approachable for novice and seasoned bakers alike. With a golden crust adorned with toasted seeds and just the right hint of natural sweetness, this versatile loaf is perfect for everything from hearty sandwiches to an elegant charcuterie board. Whether you're hosting a dinner party or elevating your everyday meals, Pain aux Graines is guaranteed to impress both in flavor and presentation.
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Ingredients
- 500 grams Bread flour
- 7 grams Active dry yeast
- 350 milliliters Warm water
- 10 grams Salt
- 10 grams Sugar
- 30 milliliters Olive oil
- 80 grams Mixed seeds (sesame, sunflower, poppy, flax)
Directions
Step 1
In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
Step 2
Add the flour and salt into the yeast mixture. Use a wooden spoon to incorporate the mixture until it forms a rough dough.
Step 3
Add olive oil to the dough and continue mixing until well combined. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.
Step 4
Lightly grease a bowl with olive oil and place the dough inside. Cover it with a damp cloth and let it rise in a warm area for about 1 to 1.5 hours, or until it has doubled in size.
Step 5
Gently deflate the dough and turn it out onto a clean surface. Flatten it into a rectangle and sprinkle half of the mixed seeds onto it. Fold the dough over and knead gently to incorporate the seeds evenly.
Step 6
Shape the dough into a loaf and place it on a parchment-lined baking sheet. Cover it lightly with a cloth and allow to rise again for 30 minutes.
Step 7
Preheat the oven to 220°C (428°F) while the bread is rising. Remove the cloth and sprinkle the remaining seeds on top of the loaf, pressing them gently to adhere.
Step 8
Using a sharp knife, make a few shallow slashes on the top of the loaf to allow for expansion during baking.
Step 9
Place the bread in the oven and bake for 25-30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Step 10
Let the pain aux graines cool on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (990.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2603.9 |
| Total Fat 76.0g | 0% |
| Saturated Fat 11.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3955.2mg | 0% |
| Total Carbohydrate 407.6g | 0% |
| Dietary Fiber 24.3g | 0% |
| Total Sugars 13.6g | |
| Protein 77.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 613.4mg | 0% |
| Iron 30.3mg | 0% |
| Potassium 1115.9mg | 0% |
Source of Calories