Pain Complet aux Graines

Ingredients

• 500 gflour
• 350 mlwater
• 10 gsalt
• 7 gdry yeast

Method

1. In a large mixing bowl, combine 500 g of flour, 10 g of salt, and 7 g of dry yeast. Gradually add 350 ml of water, mixing with a wooden spoon until a shaggy dough forms. Transfer the dough to a lightly floured surface and begin kneading by hand, folding the dough over itself and pushing it away with the heel of your hand. Continue kneading for about 10 minutes until the dough becomes smooth and elastic, which indicates that the gluten has developed sufficiently.
2. Place the kneaded dough back into the mixing bowl and cover it with a clean, damp kitchen towel. Let it rise in a warm, draft-free area until it has visibly doubled in size. This may take about 1 to 2 hours, depending on the ambient temperature. The dough should feel light and airy when gently pressed.
3. Once the dough has risen, gently punch it down to release excess gas. Turn it out onto a lightly floured surface and shape it into a loaf. Use confident hands to form the dough, ensuring it is taut and smooth on the surface. If desired, create a few slashes on top with a sharp knife or make folds to help it expand evenly during baking.
4. Preheat your oven to 220°C (428°F) and place a baking stone or tray inside to heat up. Once preheated, carefully transfer the shaped loaf onto the hot stone or tray. Bake for about 25-30 minutes, or until the crust is deeply golden brown. The bread is done when it sounds hollow when tapped on the underside.
5. Remove the bread from the oven and place it on a wire rack to cool. This allows the interior to finish setting and prevents the crust from becoming soggy. Once cooled, slice the bread or serve it warm, accompanied by butter, cheese, or a hearty soup, as is traditional on French tables.