Pain de Seigle

Name: Pain de Seigle
Yield: Makes 1 Loaf
Ingredients: 2.5 ml/½ tsp easy bake dried yeast; 5 ml/1 tsp clear honey; 10 ml/2 tsp salt; 225 g/8 oz/2 cups unbleached white bread flour; 15 ml/1 tbsp water; 50 g/2 oz/½ cup plain (all-purpose) flour; 70 ml/2½ fl oz/¼ cup + 1 tbsp water; 1.5 ml/¼ tsp easy bake (rapid-rise) dried yeast; unbleached white bread flour, for dusting; 175 g/6 oz/1½ cups rye flour; 200 ml/7 fl oz/⅞ cup water

Preparation info

Makes
1
Loaf

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

Based on a rye starter, this is typical of the breads eaten in the Pyrenees. Serve it thickly buttered — it makes the perfect accompaniment for shellfish.

Ingredients

For the Chef

200 ml/7 fl oz/⅞ cup water
175

Starter
Vegetarian
Bread

Method

Pour the water for the chef into the machine pan. If the instructions for your machine specify that the yeast is to be added first, reverse the order in which you add the liquid and dry ingredients.
Sprinkle over the rye flour, en