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Le Chaudron recipe
Pain complet aux graines
Whole wheat seeded bread
⏱ 40 minServes 1Medium1,620 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients1 bread
400 g (14 oz)whole wheat flour (T110)
100 g (3½ oz)bread flour (French T65)
330 ml (1⅓ cups)warm water
10 gfine salt
12 gfresh yeast
30 g (1 oz)flaxseed
30 g (1 oz)sunflower seeds
20 gsesame seeds
- 400 g (14 oz) whole wheat flour (T110)
- 100 g (3½ oz) bread flour (French T65)
- 330 ml (1⅓ cups) warm water
- 10 g fine salt
- 12 g fresh yeast
- 30 g (1 oz) flaxseed
- 30 g (1 oz) sunflower seeds
- 20 g sesame seeds
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.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 8 minutes until smooth and supple.
- Add the flax, sunflower and sesame seeds and knead 2 more minutes to distribute.
- Cover with a damp towel and let rise 1½ hours at room temperature, until doubled.
- Punch down, shape into a round or long loaf, place on the lined baking sheet and let rise 1 hour.
- Preheat the oven to 230 °C (450 °F), score the loaf with the lame and mist with a little water for a good crust.
- Bake for 35 minutes at 230 °C (450 °F), until the crust is golden and the loaf sounds hollow when tapped underneath.
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