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Le Chaudron recipe
Pain complet au levain et graines de lin
Whole wheat sourdough with flaxseeds
⏱ 90 minServes 8Medium270 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
500 g (18 oz)whole wheat flour (T150)
150 g (5 oz)active sourdough starter
350 ml (1½ cups)warm water
10 gfine salt
60 g (2 oz)flaxseed
10 gbutterfor the pan
- 500 g (18 oz) whole wheat flour (T150)
- 150 g (5 oz) active sourdough starter
- 350 ml (1½ cups) warm water
- 10 g fine salt
- 60 g (2 oz) flaxseed
- 10 g butter for the pan
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dissolve the starter in the lukewarm water in the bowl, add the whole wheat flour and half the flaxseeds and mix until all the flour is absorbed.Making it from scratch? See bread & sourdough — rises 2 to 12 h
- Rest 40 min, add the salt, then knead about 10 minutes; whole wheat flour absorbs a lot, so the dough stays dense and slightly sticky.
- Cover with a towel and let rise 4 to 5 hours at room temperature, until clearly risen with small bubbles on the surface.
- Shape into a log, place in the buttered loaf pan, sprinkle the rest of the flaxseeds on top and let rise 2 more hours.
- Preheat the oven to 220 °C (425 °F) and bake 45 min until the crust is well browned and sounds hollow.
- Unmold straight out of the oven and cool on a rack at least 1 hour before slicing.
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