Bordeaux Rustic Bread

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).