Dairy-Free Pain aux Graines
Discover the wholesome delight of Dairy-Free Pain aux Graines, a rustic French seed bread crafted without a trace of dairy. Bursting with the natural goodness of sunflower, pumpkin, sesame, and flax seeds, each slice offers a satisfying crunch and nutty depth of flavor. This recipe employs simple pantry staples like bread flour, olive oil, and sea salt, combined with active dry yeast for a perfectly airy and elastic texture. Ideal for those seeking a dairy-free alternative, this artisan-style loaf pairs beautifully with soups, salads, or as a hearty base for sandwiches. With a hands-on kneading technique and two leisurely rising periods, the recipe balances effort and results, delivering a soft, seeded bread that’s as gratifying to make as it is to eat. Perfect for home bakers diving into dairy-free recipes or experimenting with flavorful, nutrient-rich breads.
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Recipe Information
Ingredients
- 500 g Bread flour
- 10 g Active dry yeast
- 300 ml Warm water
- 30 ml Olive oil
- 10 g Sea salt
- 50 g Sunflower seeds
- 50 g Pumpkin seeds
- 30 g Sesame seeds
- 30 g Flax seeds
Instructions
In a large bowl, mix the bread flour and sea salt together. Set aside.
In a separate smaller bowl, dissolve the active dry yeast in the warm water. Let it sit for about 5 minutes until it becomes frothy.
Make a well in the center of the flour mixture and pour in the yeast mixture followed by the olive oil.
Mix the dough using a wooden spoon or your hands until it comes together. It will be sticky at first but should eventually form a soft dough.
Transfer the dough to a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.
Gradually incorporate the sunflower, pumpkin, sesame, and flax seeds into the dough by kneading them in.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat the oven to 220°C (428°F) and line a baking sheet with parchment paper.
Punch the dough down to remove excess air and reshape it into a loaf or desired shape.
Place the shaped dough onto the prepared baking sheet, cover it with a cloth, and let it rise for another 30 minutes.
Sprinkle additional seeds on top if you like before placing it in the oven.
Bake in the preheated oven for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom.
Remove from the oven and allow it to cool on a wire rack before slicing.
Nutrition Facts
Calories |
3033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 45.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4700 mg | 204% | |
| Total Carbohydrate | 415.4 g | 151% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 4.1 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 1876 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
