Name: Special small breads
Prep time: 6 h 26 min
Total time: 6 h 26 min
Yield: 1 kg
Cuisine: French
Ingredients: 550 g flour; 170 g leaven; 9 g salt; 240 ml water; 2 g yeast

Step by step recipe

Stage 1 - ⌛ 6 hours 30 min.

The method is very similar to the recipe of the leavened bread.

Mix water, salt, and leaven, add the special ingredients, then add the flour and yeast. Knead in the same way.

When shaping you can :

Make a 1 kg loaf
Cut the dough into lumps of 100 g to make small rolls or baps. If they are for a meal where you will serve several kinds, cut into lumps of 60/70 gr.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 2

Michotte Comtoise

Mix together:

90 g of Comté, diced small
90 g Morteau sausage cooked and diced small.
3 tablespoons walnut oil

And incorporate this mixture in the appropriate stage (see above). Make into small round baps rather than in long rolls.

Stage 3

Bread with bacon and sesame

Cook in a frying pan, with a tablespoon of olive oil

125 g small pieces smoked bacon

When cooked add

30 g sesame seeds

Incorporate this mix, including cooking fat, at the appropriate stage (see above).

Stage 4

Seed bread

Mix together:

10g linseeds
10g black linseeds
10g sunflower seed
10g white sesame seeds
10g brown sesame seeds
10g millet
10g pumpkin seeds
3 tablespoons sesame oil

And incorporate this mix at the appropriate stage (see above). Then add the 50g flour and a mix of 5 toasted grains (corn, rolled oats, rye, barley and rice) available in organic stores.

Stage 5

Chestnut bread

Proceed as for a normal bread, but use this flour mix:

150g sieved chestnut flour
400g white flour

You can also add at the appropriate stage 100g chopped chestnuts.

Stage 6

Nothing else bread

This bread got this funny name because it's so filling it can be eaten on its own. It's Nicolas's original idea and name.

To make it, dice small and mix together:

120g Comté
120g Morteau sausage
120g onion, chopped the day before and soaked overnight in:
200g water which will be used to make the bread (note: it's not the usual quantity of water).
120g potatoes, parboiled in salted water
100g coarsely chopped walnuts or 50g sesame seeds
4 tablespoons walnut oil

And incorporate this mixture at the appropriate stage (see above). Texture is a little strange to knead and work, and the bread does not rise much, but it's delicious to eat just on its own.

Stage 7

Rajah's bread

Incorporate at the appropriate stage (see above)

1 tablespoon curry powder
3 tablespoons groundnut oil
Raw, plain (unsalted if possible) and coarsely chopped:
- 50 cashew nut gr
- 50 pecan nuts gr
- 50g Brazil nuts

This bread, with its yellow color and aroma is surprising, it goes very well with spicy food. You can also toast it to eat with guacamole

Stage 8

Bread from Brest (Brittany)

When water is mixed with salt and leaven, add

30g rye flour
30g spelt flour
30g buckwheat flour
20g sieved chestnut flour

Supplement with 440g of plain white flour, then add:

20g sesame seeds
20g brown linseeds

This bread, with its greyish-brown color, has a very good taste with the crunch of seeds.

Stage 9

Parmesan_chives bread from Dunbrody

Prepare a dough with baguettes, and incorporate into it:

200 g coarsely grated parmesan cheese
A handful of chives flowers

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	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	70 RDI=30 %	630 RDI=60 %	8 RDI=1 %	2,170 RDI=110 %	9,080 RDI: 110 %
Per 100 g	7 RDI=3 %	70 RDI=6 %	0	220 RDI=10 %	940 RDI: 10 %

Special small breads