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Le Chaudron recipe

Pain aux graines et céréales au levain

Multigrain seeded sourdough

⏱ 90 minServes 8Medium290 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

  • 400 g (14 oz)high-extraction wheat flour (T80)
  • 100 g (3½ oz)rolled oats
  • 150 g (5 oz)active sourdough starter
  • 340 ml (1½ cups)warm water
  • 10 gfine salt
  • 40 g (1½ oz)sunflower seeds
  • 30 g (1 oz)sesame seeds
  • 20 gpoppy seeds
  • 10 gbutterfor the pan
  • 400 g (14 oz) high-extraction wheat flour (T80)
  • 100 g (3½ oz) rolled oats
  • 150 g (5 oz) active sourdough starter
  • 340 ml (1½ cups) warm water
  • 10 g fine salt
  • 40 g (1½ oz) sunflower seeds
  • 30 g (1 oz) sesame seeds
  • 20 g poppy seeds
  • 10 g butter for the pan
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

  1. Soak the rolled oats in a little of the lukewarm water, dissolve the starter in the rest of the water and combine everything in the large bowl.Making it from scratch? See bread & sourdough — rises 2 to 12 h
  2. Add the wheat flour and most of the seeds, keeping a handful for the top, mix until even and rest 30 minutes.
  3. Add the salt and knead about 10 minutes with stretch-and-folds until supple and the seeds are evenly distributed.
  4. Cover with a towel and let rise 4 hours at room temperature until clearly risen and airy.
  5. Place the dough in the buttered loaf pan, brush the top with water, sprinkle with the reserved seeds and let rise 2 more hours somewhere warm.
  6. Preheat the oven to 220 °C (425 °F) and bake 45 min until golden, then unmold and cool on a rack.

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CategoryPastryThe doughBread