Imagine the aroma of freshly baked bread wafting through your kitchen, a warm, crusty loaf waiting to be sliced and savored. The "Pain Cocotte aux Graines Céréales" is not just any bread; it's a delightful French creation that combines the wholesome goodness of mixed seeds with the satisfying crunch of a perfectly baked crust. This recipe is your ticket to impressing family and friends with minimal effort and maximum flavor! Ready to elevate your baking game? Let’s dive into the world of artisan bread-making that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: French
Serves: 1 loaf
Ingredients
- 500g bread flour
- 10g salt
- 10g sugar
- 7g dry yeast
- 350ml water
- 100g mixed seeds (sunflower, sesame, etc.)
Instructions
- In a large mixing bowl, combine bread flour, salt, sugar, and dry yeast. Mix the dry ingredients thoroughly to ensure even distribution.
- Create a well in the center of the dry ingredients and gradually pour in lukewarm water. Use a wooden spoon or your hands to mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for approximately 10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
- Incorporate the mixed seeds into the dough, gently folding and kneading to distribute them evenly throughout the mixture.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Preheat the oven to 220°C (430°F) and place a heavy cast-iron cocotte or Dutch oven inside to heat simultaneously.
- Once the dough has risen, punch it down gently and shape it into a round loaf. Dust the surface with flour for a rustic appearance.
- Carefully remove the hot cocotte from the oven, place the dough inside, and cover with the lid. This creates steam and helps develop a crispy crust.
- Bake covered for 30 minutes, then remove the lid and bake for an additional 15 minutes until the bread is golden brown and sounds hollow when tapped.
- Remove from the oven and let the bread cool on a wire rack for at least 1 hour before slicing to allow the interior to set properly.
Tips
- Measure Ingredients Accurately: For the best results, use a kitchen scale to weigh your flour and seeds. Precision is key in bread-making!
- Kneading Technique: When kneading, make sure to stretch and fold the dough rather than just pushing down. This helps develop gluten, giving your bread a wonderful texture.
- Temperature Matters: Ensure your water is lukewarm (about 37°C or 98°F) to activate the yeast without killing it. Too hot or too cold can hinder the rising process.
- Seed Variations: Feel free to experiment with different seeds based on your preference. Flaxseeds, pumpkin seeds, or even poppy seeds can add unique flavors and textures.
- Creating Steam: The cocotte (or Dutch oven) is essential for creating steam in the oven, which results in a crispy crust. Don’t skip this step!
- Cooling Time: Resist the temptation to slice the bread immediately after baking. Allowing it to cool for at least an hour helps the crumb set and improves the flavor.
- Storing Your Bread: To keep your loaf fresh longer, store it in a paper bag at room temperature. Avoid plastic bags as they can make the crust soggy.With these tips, you’ll be well on your way to mastering the art of baking this delicious French bread. Happy baking!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
