17 February 2013

Pain aux céréales

This is a multi-grain bread called pain aux céréales.

It's made with two-thirds wheat flour plus some rye flour, groats (oatmeal)
sunflower seeds, and flax seeds. It's cooked on a stone.

Other grains like millet, quinoa, or coarse cornmeal would be good in it too.

I hope you have good bread with your Sunday dinner.

14 comments:

  1. Gorgeous bread! A bit of butter and a drizzle of honey for me please!

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  2. I love homemade bread! Long to make, but worth it ;)
    And multi-grain are my favorite, mix a little here and a little there, magic!!
    This looks perfect, but I'd be also nice with some nuts, I think!!

    I just have to have a stone, someday!

    Happy Sunday!!

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  3. That's a good looking loaf!

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  4. A real healthy looking bread...enjoy!

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  5. Wow that looks good! Pauline

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  6. "I hope you have good bread with your Sunday dinner."

    I can assure you it won't be as good as yours!

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  7. My very favorite bread! Yours looks wonderful. Luckily breads like this are becoming popular in the states.

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  8. So, you made it? On a stone? Does this mean that you've solved the pizza stone problem, too?

    Gorgeous bread,Ken!

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  9. It looks perfectly done and perfectly delicious!

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  10. Here I am just taking a bite out of my La Brea Bakery bread from Costco (whole-wheat, multigrain) when I open up your blog, Ken! My slice is excellent, but homemade is unquestionably more superior! Yours and mine do look identical, however!

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  11. I cooked this bread in our oven on our new bread-and-pizza stone. It's a tile left over from the work we had done on our terrace in 2008. It seems to stand up to the heat of the oven just fine. We've also made pizzas on it. Hope it doesn't kill us.

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  12. As usual, it looks very good!

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