Cereal bread
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68 ratings
Preparation : 10 min
Cooking : 35 min
Total time : 2 h 45 Rest : 2 h
1 people
400 g of multigrain flour
0.5 sachet of dry yeast (3 g)
1 tsp of fine salt
1 tbsp of multigrain mix
240 ml of water
Associated products
Chef's tip
You can replace cereal flour with spelt flour.
RECIPE STEPS
1
Put the yeast and the water into the metal bowl and run the program.
- 240 ml of water
- 0.5 sachet of dry yeast (3 g)
Bread/Brioche |
02:00 / 5 /
2
When the program stops, add the flour and the salt. Press Auto to rerun the program.
- 1 tsp of fine salt
- 400 g of multigrain flour
3
Form the dough into a bowl and transfer to a floured bowl. Cover with cling film.
Leave the dough to rest for 1 hour.
4
Place the dough on a floured work surface then flatten it slightly and fold the four corners towards the middle.
5
Turn the dough over and place it on a baking tray covered with baking paper.
6
Cover the dough with a large bowl or cling film and leave to rest for another 1 hour.
7
Heat the oven to 220°C.
Fill the dripping pan in the oven with water.
8
Shape the dough and sprinkle it with the multigrain mixture.
- 1 tbsp of multigrain mix
9
Using a sharp knife, make shallow cuts on top of the dough and bake for 35 minutes.
10
To check that the bread is done, turn it over and give it a sharp knock. It should sound hollow.
Cool on a wire tray.
© photos Sandra Mahut © 2016 Hachette Livre (Marabout) - version NL
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