Francine Flour Multigrain Bread 1.5kg/3.3 LBS

Francine flour multigrain bread to make yourself good breads with a balanced taste of rye and sunflower, in a bread machine or by hand. Combined with Francine baking yeast, it is the secret to a well-raised and greedy bread!

You can make 3 breads with one bag of 1.5kg/3.3 LBS

Ingredients: BLE flour, brown flaxseed, SEIGLE flour, BLE GLUTEN, yellow flaxseed, sugar, millet seeds, poppy seeds, dehydrated and deactivated SEIGLE sourdough, ORGE malt, flour processing agent: ascorbisue acid, enzyme. Cereals: 86.5%, Seeds: 10.5%. POSSIBLE PRESENCE OF SOY, SESAME SEEDS, MILK, EGG

How to use:

In a bread machine

Pour the ingredients in the following order:
- 300 ml cold water
- 1 teaspoon and a half of salt (10g)
- 500g Of Francine Flour for Multi-Cereal Bread
- 1 packet of Francine Bread Yeast
Then program on White Bread or French Bread, 750g, medium or dark browning.
For optimal rendering, it is better to weigh the flour rather than make the measurements with the doser glass.

By hand

Ingredients:
- 500g Of Francine Flour for Multi-Cereal Bread
- 300 ml lukewarm water
- 1 teaspoon and a half of salt (10g)
- 2 sachets of Francine Bread Yeast

Preparation: 15 min - Rise: 1 hour and 30 minutes - Cooking: 35 min
- In a bowl, I mix the flour, the salt and make a well. I add the yeast and then the water. I knead with a wooden spoon or in a food processor to get a smooth dough. I cover and let it rest for 30 minutes warm.
- On a floured work surface, I shape the dough to get a nice ball. I place the pale on a lightly oiled baking sheet and cover it with a bowl. I let it get warm for 40 minutes.
15 minutes before the end of the lifting time, I preheat the oven to 240C (464F).
- With a sharp knife, I make several cross cuts and sprinkle with flour. I place a ramekin of hot water on the baking sheet, bake the pastry and cook at 210C (410F) for 35 minutes until the crust is golden brown.