Pain aux Graines
Discover the rustic charm of homemade baking with this exquisite Pain aux Graines recipe, a French-inspired seeded bread that’s as nutritious as it is delicious. Featuring a golden crust adorned with a medley of toasted sesame, sunflower, poppy, and flax seeds, each slice bursts with earthy, nutty flavor. The dough comes together effortlessly with simple pantry staples like bread flour, olive oil, and a touch of sugar for balance, while the warm water and active dry yeast ensure a perfectly airy texture. With an easy-to-follow kneading process and two essential rises, this bread develops a beautifully elastic crumb that pairs wonderfully with soups, salads, or a generous spread of butter. Perfect for artisan bread enthusiasts, this Pain aux Graines delivers a homemade loaf that’s hearty, wholesome, and perfect for elevating everyday meals.
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Recipe Information
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)
Instructions
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.
Add the flour and salt into the yeast mixture. Use a wooden spoon to incorporate the mixture until it forms a rough dough.
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.
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.
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.
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.
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.
Using a sharp knife, make a few shallow slashes on the top of the loaf to allow for expansion during baking.
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.
Let the pain aux graines cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3955 mg | 172% | |
| Total Carbohydrate | 407.6 g | 148% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 13.6 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 1116 mg | 24% | |
*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.
