Make your own tasty multigrain bread, either with a bread maker or by hand. All you need is this flour, Francine instant dry yeast, water, and salt. You need 500 grams of flour to make one bread. Directions are provided on box (see translation below).
Many French cooks are partial to Francine flours and preparations. These are essential staples for fine French cooking and baking.
1.5 kg / 3.3 lbs (enough for 3 breads)
Ingredient: wheat flour, sunflower seeds, rye flour, brown flax seeds, wheat gluten, dehydrated and inactivated wheat leaven, toasted barley malt, ascorbic acid (flour treatment), enzyme. May contain traces of egg, soy, milk, nuts, sesame seeds.
Directions for bread machine
Pour ingredients in the following order:
300ml cold water
1.5 tsp (10g) salt
500g Francine flour for multigrain bread (use a scale, not a measuring glass)
1 pouch Francine dry yeast
Set machine to white bread or French bread, 750g, dark crust.
Directions if you make your bread by hand
Ingredients
500g Francine flour for multigrain bread (use a scale, not a measuring glass)
300ml water at room temperature
1.5 tsp (10g) salt
2 pouches Francine dry yeast
In a large bowl mix flour and salt and make a hole in the middle. Add in yeast and water,. Mix with a wooden spoon or a food processor until the dough is smooth. Cover and set aside in a warm place for 30 minutes.
On a surface dusted with flour knead the dough and shape it as a nice ball.
Put the dough ball on a lightly oiled baking tray. Cover with a bowl and let rise for 40 minutes in a warm place.
15 minutes before the end of rising, preheat oven to 240°C (465°F).
Using a sharp knife, make criss-cross patterns on the dough and sprinkle flour. Put a ramekin full of hot water on the oven rack. Bake the dough at 210°C (410°F) for 35 minutes until the crust has a nice golden color.
