Autumn — Chapter Two.
A need for comfort, bread, and iron.
Rye flour: I will bring an earthy, cozy flavour.
Pumpkin seeds: I will bring iron, minerals, and a crusty feel.
Wheat flour: I am a good riser and a sweet softener.
Un pain automnal pour faire le plein d’énergie, après une saison estivale festive.
Scene
For: a small loaf for a small family.
Baking time: 25–30 minutes.
You can double the ingredients for a larger family.
The Actors
- 200 g wheat flour
- 100 g rye flour (You can play with the rye/wheat flour proportions as much as you want.) More rye = savoury taste, denser texture. More wheat = lighter, less dense texture.
- A handful of pumpkin seeds (≈60 g)
- 1 tsp salt
- 1 sachet of dry yeast (7 g)
- 240–246 ml warm water
The Story
- First, let the dry yeast wake in the warm water. It only needs 5 minutes.
- Combine the main actors – rye and wheat flour – with the salt and the awakened yeast in a large saladier. You don’t need a fancy mixer; touching the dough will help you understand its needs (add a bit more water if it’s dry, or flour if it’s too sticky).
- Work it until all the actors are well in tune. If the dough feels dry, add water until it softens and becomes easier to handle.
- Let it rise for about an hour, then check it.
- Place it in a heated oven (200 °C) for about 30 minutes.
The Curtain Call (Storage)
Store in a dry place – a bread bag or wrapped in a cute tea towel.
Don’t forget to warm it before eating.
Epilogue
Ce pain est le meilleur compagnon pour chaque festin. Sucré ou salé, soupe ou casse-croûte, il est là pour réchauffer nos papilles contre le froid qui crie.
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