Francine pain rustique aux céréales
EXCLUSIVE FRANCINE RECIPE. AUTHENTIC RUSTIC FRENCH BREAD MILK. PERFECT FOR USE in bread machines OR hand baking. READY TO USE*. Just add water to make a 750g loaf. *(includes yeast). Francine is a French miller with over 50 years experience and a favourite with French cooks and home bakers. Their Pain Rustique mix makes a classic country French loaf found in boulangeries throughout France. It has everything you need for easy to prepare, great tasting, authentic French bread.
Wheat Flour, Seeds (Sunflower, Linseed, Millet, Squash), Wheat Gluten, Salt, Dried Yeast (Emulsifier: Sorbitan Monostearate), Malted Barley, Dextrose, Emulsifier: Mono and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids, Flour Treatment Agent: Ascorbic Acid, Enzymes, Cereals 75% (Wheat, Millet, Barley)
Preparation & Storage
- BREAD MACHINE.Put 300ml of cold water along with the contents of this bag into the machine. Switch on using the White Bread program.HANDMADE.Pour the contents of this bag into a large bowl. Mix in 300ml of warm water. Knead well or use a mixer for 5 minutes until you have a good elastic dough. Cover the bowl and leave in a warm place for 30 minutes.Shape the dough into a ball, put on a greased baking tray. Cover with the bowl and leave in a warm place to rise for 50 minutes. Set the oven to 240°C / gas mark 8.Uncover and cut a shallow cross into the top with a knife. Dust with flour. Put a small bowl of water onto the tray next to the loaf and put it in the oven. Lower the oven to 210°C / gas mark 7.Bake the bread for around 35 minutes until the crust is golden. Allow to cool on a rack.
Store in a cool, dry place.