Mediterranean Diet Pain Blanc
Elevate your bread-baking game with this Mediterranean Diet Pain Blanc recipe—a modern twist on the classic French white bread. Crafted with simple, wholesome ingredients like olive oil and a hint of sea salt, this loaf is soft, aromatic, and perfect for Mediterranean-inspired meals. The recipe emphasizes traditional techniques, from hand-kneading the dough to giving it ample time to rise, ensuring a light, airy texture and a golden crust. Ideal for pairing with olive tapenade, fresh salads, or hearty soups, this bread is a delicious nod to the health-focused Mediterranean diet. Whether you're a seasoned baker or a beginner, this recipe delivers a versatile, homemade loaf that's brimming with rustic charm.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 ml Water
- 7 grams Active dry yeast
- 10 grams Salt
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the flour and salt. Mix well to distribute the salt evenly.
In a separate small bowl, dissolve the yeast in lukewarm water and let it stand for about 5 minutes until it becomes frothy.
Create a well in the center of the flour mixture and add the yeast mixture and olive oil.
Mix the ingredients together using a wooden spoon or your hands until a rough dough forms.
Transfer the dough onto a lightly floured surface and knead it for about 10 minutes, until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 90 minutes, or until it has doubled in size.
Punch down the dough to remove excess air and transfer it to a clean work surface.
Shape the dough into a loaf by flattening it into a rectangle and then rolling it up tightly, pinching the seams to seal.
Place the loaf seam-side down on a baking sheet lined with parchment paper. Cover it and let it rise again for about 45 minutes until it has almost doubled in size.
Preheat your oven to 220°C (428°F).
Once the dough has risen, score the top with a sharp knife and bake it in the preheated oven for 25 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 384.3 g | 140% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 1.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 677 mg | 14% | |
*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.
