Recipe for an artisan bread with 2 cereals

The generously shaped "artisan" bread embellished with seeds is a pure delight. Rich in flavors, it will accompany you from breakfast to dinner. Nourishing, it is perfect for children's snacks! Homemade, it will only be better.  

Its texture and its particular taste make it a gourmet bread. Its soft crumb, sprinkled with slightly crunchy seeds, gives it a touch of gustatory originality that cannot be resisted for very long!  

What you need for a one kilo loaf

Made in the Artisan Emile Henry bread pan .  

500 g of T65 wheat flour
400 g semi-wholemeal wheat flour
100 g rye flour
100 g of honey
150 g of natural sourdough 20 g of coarse Guérande salt
680 g lukewarm water (35 ° C)
Seeds:
100 g of sunflower seeds
100 g sesame seeds
- Remember to keep a little to sprinkle the shaped dough before baking.
- So that they are well digestible, it is advisable to let them soak beforehand in boiling water.   

Making artisan bread with 2 cereals

In a container, dissolve the salt in lukewarm water, then add the honey, the seeds and mix. Finally, stir in the sourdough.
Then add the flours by kneading everything by hand for about 5 minutes.
Cover with a clean cloth and let stand for 2 hours at room temperature.
Butter and flour the inside of the mold.
Work the dough again to degas it then shape your dough to give it an oblong shape and place it in the mold.
Cover with the lid and let the dough rise for 3 hours at room temperature.
Preheat your oven to 240 ° C.
Moisten the top of your bread with a brush and sprinkle the reserved seeds on it.
Bake with the lid and cook for 45 minutes.
For a golden crust, remove the cover 5 minutes before the end of cooking.  

When you take it out of the oven, let your bread cool for about ten minutes before unmolding it and placing it on a rack or pan to let it cool completely.
You can replace the sourdough with baker's yeast, but you will lose the characteristic and subtly tart taste that it gives to the bread.  

Instead of 150 g of sourdough, you can choose between:
20 g of fresh yeast,
1 or 1.5 sachet of instant yeast,
10 g of dry yeast.   


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