Home made full bread

pain complet maison

Ça n’est pas la première fois que je fais du pain maison, far from there, mais pour une fois, je me suis dit que ça serait bien de prendre le temps de le photographier et de vous transmettre la recette. Je trouve que l’important lorsqu’on fait du pain, c’est de le comprendre et de prendre son temps. Vous allez me dire, mais qu’est ce qu’elle nous raconte là, il n’y a rien à comprendre dans du pain ! Mais si, détrompez vous, c’est en le connaissant mieux qu’il sera parfait et pour ça pas de secret, plus vous en ferez plus il sera bon !

I always choose good flours, stone-ground and organic (like many things in my recipes but I don't necessarily tell you, even if for me it is obvious), what really makes the difference I think. I am lucky to be able to buy my flour from a small producer in the market (who also makes excellent goat cheeses by the way) because I like what I eat to have a story, it's not just flour…

Homemade wholemeal bread recipe

Homemade wholemeal bread recipe

Home made full bread
Pour 1 pain
To print
Ingredients
  1. 250 g whole wheat flour
  2. 250 g whole rye flour
  3. 20 g dehydrated wheat sourdough
  4. 7 g de sel
  5. 320 ml of water
Preparation
  1. Put the flours in a bowl, make a well and add the leaven and water in the center. Put the salt on the side.
  2. Start kneading with your fingertips and then with your whole hand, to obtain a slightly sticky elastic dough.
  3. Cover the salad bowl and let rise in a warm place for 90 minutes.
  4. Degas the dough with your fist, form your bread and let rise again 30 minutes in a warm place.
  5. Preheat the oven to 240°.
  6. Bake 12 minutes then lower the oven to 200° and top up with 20 minutes of cooking.
  7. Your bread is well done if it sounds hollow when tapped underneath.
  8. Let cool before slicing.
aime & mange https://aime-mange.com/
  Pain complet

Home made full bread

Emilie

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20 Comments
  • BoopCook
    30.8.14

    hmm your bread looks sooo good, I love =P

  • simone creten
    30.8.14

    Thank you for sharing your delicious recipes with us. ….and congratulations for your simple and beautiful blog

  • Helena
    31.8.14

    And what is this interesting strong producer ? It's been a long time since I wanted to make my bread, I'm taking the leap soon 😉

    • Emilie
      1.9.14

      This producer is Delphine Lamberti. She is on the side of small producers on the Estacade market, on the left, after the poultry, you should find it easily !

  • lise
    31.8.14

    Can you offer us a gluten free version? I've been making gluten-free breads in an electric baker for over a year and I don't know what's going on, for a few months it does not lift as before. I misplaced the instruction book.
    I renewed my yeast, of and xanthan….Help me,Merci

  • Elodie
    8.9.14

    Oh that's THE recipe thank you

  • Alison
    5.10.14

    That bread looks great 🙂

  • Orianne
    8.5.16

    I just tasted it I made it last night a delight thank you very much for this recipe !!! 🙂

  • Grass
    27.1.19

    How to adapt the recipe with dry yeast ??

    • Emilie
      30.1.19

      With 1 sachet of dry yeast 😉