Pain de seigle multi-grains
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recette

Multigrain Rye Bread

  • Preparation 20 min
  • Cooking time 35 min
  • For 6 servings

Ingredients

    • 250g / 1/2 lb / 1 cup type 55 or 65 wheat flour 
    • 350g / 12oz / 1.5 cups rye flour 
    • 12g / 3 tsp fine salt 
    • 15g / 4 tsp dry yeast 
    • 360ml / 12.5 fl oz warm water (approx. 40°C / 100°F) 
    • 20g / 1.5 tbsp flaxseed 
    • 20g / 1.5 tbsp shelled sunflower seeds 
    • 20g / 1.5 tbsp oat flakes 
    • 1 egg (for glazing) 

  • Decorating dough

    • 120g / 4oz / 1/2 cup rye flour 
    • 5g / 1.5 tsp cocoa powder 
    • 15g / 1/2 oz melted butter 
    • 70ml / 2.5 fl oz / 5 tbsp water 

1/ Warm the water (to approx. 40°C / 100°F). Mix the 2 types of flour, salt, seeds and dry yeast in a mixing bowl. Pour in the warm water, mix together and knead well into a smooth dough. Cover the bowl with a cloth and leave to rise for 30 minutes at room temperature, away from draughts. 

2/ Grease and flour the inside of the bread loaf baker. Knead the dough again to remove the air. 

3/ Shape into a cylinder and place in the bread loaf baker. Put the lid on top and leave to rise for 40 minutes at room temperature. 

4/ To make the decorating dough: 

In a mixing bowl, mix the flour, cocoa, melted butter and water, working together to obtain a hard, even dough. Shape your decorations (ears of corn, stars etc.). 

5/ Pre-heat the oven to 220°C / 425°F / Gas Mark 7. Brush the top of the bread with the beaten egg. Stick the decoration on top. Place in the oven with the lid on top and cook for 35 minutes at 220° C / 425°F / Gas Mark 7. Remove the lid 3-4 minutes before the cooking time is up to brown the top of the loaf and dry out the decoration. Leave to cool for 5-10 minutes, then turn out of the bread loaf baker.