Name: Bordeaux Rustic Bread (Pain Rustique Bordelais)
Yield: Three rectangular 5 X 12-inch loaves
Cuisine: French
Ingredients: 1 teaspoon active dry yeast; 3 cups unbleached all-purpose flour; 1 cup medium or whole grain rye flour; 2 teaspoons salt; 1½ cups warm water, about 110 degrees; ½ cup unbleached all-purpose flour (spoon flour into dry-measure cup and level off); ¼ cup warm water, about 110 degrees; ½ teaspoon active dry yeast

Preparation info

Three
rectangular 5 X 12 inch loaves

Difficulty
Easy

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

This mixed-grain bread is easy to make and also easy to form—it is just cut into several rectangles to be shaped before baking. The mixture of white and rye flour duplicates the nuttier flavor of some European flours. It is an invention of the famous bread expert Raymond Calvel, and this version is adapted from Pains Spéciaux et Décorés by Couet and Kayser (Éditions St. Honoré, 1989).