It is not the first time that I make homemade bread, far from it, but for once, I told myself that it would be nice to take the time to photograph it and send you the recipe. I find that the most important thing when making bread, it is to understand it and to take his time. You’re going to tell me, but that is what she tells us here, there is nothing to understand in the bread ! But if, on the contrary, it is in knowing better that it will be perfect and for it’s no secret that the more you do the more it will be good !

I always pick the good flours, ground on a grinding stone and organic (like a lot of things in my recipes but I won’t tell you not necessarily, even if for me it is a no-brainer), what really makes the difference I think. I am fortunate to be able to buy my flour from a small producer in the market (which is also excellent with goat’s cheese by the way) because I love that what I eat has a story, it’s not just the flour…

Bread house

For 1 bread Save Print Ingredients

  • 250 g of wheat flour full
  • 250 g of wholemeal rye flour
  • 20 g sourdough, wheat dehydrated
  • 7 g of salt
  • 320 ml of water



  • Put the flours in a bowl, make a well and add the yeast and the water in the center. Put the salt on the side.
  • Start to knead with fingertips, then with the whole hand, in order to obtain a dough elastic a bit sticky.
  • Shoot the bowl and let rise in a warm place for 90 minutes.
  • Dégazez the dough with your fist, shape your bread and let it again rise for 30 minutes in a warm place.
  • Preheat the oven to 240°.
  • Bake for 12 minutes, then turn down the oven to 200° and finish with 20 minutes of cooking.
  • Your bread is cooked if it sounds hollow when you tap below.
  • Leave to cool before slicing.


Written by Doc

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