Pain de Seigle

• 150 g plain white flour
• 1 tbl brown sugar
• 15

Make a paste with the white flour, sugar, yeast and water. When the yeast has begun to work, add the other dry ingredients and knead with the heel of your hand on a floured surface until the mixture has a silky quality. Place the dough in an oiled bowl and leave to rise in a warm place. It will not double its bulk like normal breads, but will increase in size by two-thirds.

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