Application Guide

PAIN AU SEIGLE Makes 2 round loaves
French rye bread, like all other French breads, has a specific definition. By law it
must contain at least 65 percent rye flour. Some of the loaves are over a foot in diame-
ter. This loaf, pain au seigle, literally country bread with rye, contains only a portion
of rye flour. Note that this rye has no caraway seeds, which are so often paired with
rye that some people mistake the flavor of caraway for the flavor of rye. This is a bread
that was first popular in the mountainous regions of France, the Pyrenees and Brit-
tany. It has a starter, since rye breads rise better with some type of acid ingredient
(that is why beer and vinegar are regularly added to Scandinavian ryes). Serve this
bread with butter and marmalade; with cheese, cold cuts, charcuterie, pâté; toasted
topped with melted cheese and floating in onion soup; or as the French do, with oys-
ters. I prefer a simple treatment—toasted with honey and butter.
1
1
/
2
-POUND LOAF
For the pâte fermentée rye starter:
1
/
2
cup water
1 cup bread flour
1
/
4
cup medium rye flour Pinch of sea salt
1
/
2
teaspoon SAF or 1 teaspoon bread machine yeast
For the dough:
1
1
/
4
cups water
2 cups bread flour
1 cup medium rye flour
2 teaspoons dark brown sugar or malt powder
1
1
/
2
teaspoons SAF yeast or 2 teaspoons bread machine
yeast
1
/
2
cup rye pâte fermentée 1
1
/
2
teaspoons sea salt
2-POUND LOAF
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