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Le Chaudron recipe
Pain de seigle maison
Homemade rye bread
⏱ 40 minServes 1Medium1,450 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients1 bread
350 g (12 oz)whole rye flour (French T130)
150 g (5 oz)bread flour (French T65)
350 ml (1½ cups)warm water
10 gfine salt
15 gfresh yeast
- 350 g (12 oz) whole rye flour (French T130)
- 150 g (5 oz) bread flour (French T65)
- 350 ml (1½ cups) warm water
- 10 g fine salt
- 15 g fresh yeast
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 1. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put both flours in the mixer bowl, with the salt on one side and the crumbled yeast on the other so they don't touch.Making it from scratch? See bread & sourdough — rises 2 to 12 h
- Gradually add the lukewarm water and knead with the dough hook on low for 10 minutes; rye dough stays a little sticky.
- Cover with a towel and let rise 1½ hours at room temperature until well risen.
- Punch down, shape into a log and press into the buttered loaf pan to avoid air pockets.
- Let rise a second time for 1 hour in the pan, then preheat the oven to 220 °C (425 °F), conventional heat.
- Bake for 40 minutes at 220 °C (425 °F), until the crust is dark and the loaf pulls away from the sides.
- Unmold right away and cool completely on a rack before slicing — rye needs to rest to set.
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