📝 About This Recipe
A cornerstone of the French boulangerie, Pain de Seigle is a deeply aromatic rye bread prized for its dense crumb and dark, caramelized crust. Traditionally served alongside fresh seafood in Brittany or with pungent cheeses in the Auvergne, this bread offers a complex tang and earthy sweetness that only improves with age. This recipe balances dark rye flour with a touch of wheat to achieve the perfect rustic texture and a hauntingly beautiful aroma.
🥗 Ingredients
The Levain (Preferment)
- 150 grams Dark Rye Flour (stone-ground preferred)
- 150 grams Water (lukewarm, about 80°F/26°C)
- 1/4 teaspoon Active Dry Yeast (or 15g of active sourdough starter)
Final Dough
- 350 grams Dark Rye Flour (total rye content will be 65%)
- 250 grams Bread Flour (high protein for structure)
- 400 grams Water (filtered and lukewarm)
- 15 grams Fine Sea Salt (do not use iodized salt)
- 20 grams Honey (adds a hint of sweetness and helps browning)
- 1 tablespoon Cocoa Powder (unsweetened, for a deeper color)
- 1 teaspoon Caraway Seeds (optional, for traditional aromatics)
- 2 tablespoons Extra Rye Flour (for dusting the bannetons)
👨🍳 Instructions
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1
Prepare the levain by mixing 150g rye flour, 150g water, and a pinch of yeast in a glass jar. Cover loosely and let it sit at room temperature for 12 to 16 hours until bubbly and smelling pleasantly sour.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the remaining 350g rye flour, bread flour, and cocoa powder until well combined.
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3
Add the lukewarm water, honey, and your prepared levain to the dry ingredients. If using a stand mixer, use the dough hook on low speed for 2-3 minutes until a shaggy mass forms.
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4
Sprinkle the sea salt and caraway seeds (if using) over the dough. Increase the mixer speed to medium-low and knead for 6-8 minutes. Note: Rye dough is much stickier than wheat dough; do not be tempted to add excess flour.
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5
Transfer the dough to a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for about 2 hours, or until it has increased in volume by about 50%.
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6
Gently turn the dough out onto a well-floured surface. Divide it into two equal portions using a bench scraper.
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7
Shape each portion into a tight boule (round) or batard (oval). Tension is key, but handle gently to keep the air inside.
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8
Place the shaped loaves into well-floured proofing baskets (bannetons) with the seam side facing up. If you don't have baskets, use bowls lined with floured linen towels.
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9
Allow the loaves to proof for another 60-90 minutes. They should feel light and slightly puffy to the touch.
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10
Preheat your oven to 450°F (230°C) with a Dutch oven or a heavy baking stone inside. If using a stone, place an empty broiler pan on the bottom rack.
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11
Carefully invert the loaves onto parchment paper. Use a sharp lame or razor blade to score the top of the bread with a cross or a decorative wheat pattern.
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12
Transfer the loaves to the oven. If using a Dutch oven, bake covered for 20 minutes. If using a stone, pour a cup of hot water into the broiler pan to create steam and close the door quickly.
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13
Reduce the oven temperature to 400°F (200°C). Remove the Dutch oven lid or continue baking on the stone for another 25-30 minutes until the crust is a deep mahogany and the internal temperature reaches 200°F (93°C).
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14
Transfer the bread to a wire rack. It is crucial to let rye bread cool completely—ideally for 12-24 hours—before slicing, as the interior structure needs time to set.
💡 Chef's Tips
Rye flour lacks the gluten-forming proteins of wheat, so expect the dough to be 'clay-like' rather than elastic. Wet your hands with cold water when handling the dough to prevent sticking without adding too much flour. For a more authentic 'Pain de Seigle' (which by law in France must be 65% rye), stick strictly to the flour ratios provided. If the crust is browning too quickly, loosely tent the loaves with aluminum foil for the last 10 minutes. Store the finished bread in a paper bag or wrapped in a linen cloth; avoid plastic, which will make the crust soft.
🍽️ Serving Suggestions
Serve thick slices with salted Breton butter and fresh oysters for a classic French pairing. Top with smoked salmon, crème fraîche, and fresh dill for an elegant appetizer. Pair with a strong, aged Comté cheese and a glass of dry white wine from the Loire Valley. Use day-old slices for 'Tartines' topped with melted goat cheese and honey. Toast lightly and serve alongside a hearty beef bourguignon to soak up the rich sauce.