964 easy and fully explained recipes, with 20,814 photos and 77 videos

Special small breads

Special small breads

When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.


Grade this recipe :

Last modified on: October 13th 2010

For 1 kg, you will need:

Change for: 500 g 1 kg 2 kg 3 kg

How long does it take?

PreparationStart to finish
6 hours 26 min.6 hours 26 min.
Preservation: Several days in a towel bag.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
6 hours 26 min.
Special small breads : Photo of step #1 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
Special small breads : Photo of step #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
Special small breads : Photo of step #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
Special small breads : Photo of step #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
Special small breads : Photo of step #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
Special small breads : Photo of step #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
Special small breads : Photo of step #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
Special small breads : Photo of step #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
Special small breads : Photo of step #9


These special breads are delicious (your guests can change bread during the meal as they wish). For example try the seed bread with foie gras, it is a pure delight...

If you'd like more information making bread, you can consult this special page.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
217377 gr634 gr9 gr
109 %30 %60 %1 %
Per 100 g
CaloriesProteins CarbohydratesFats
2248 gr65 gr1 gr
11 %3 %6 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 kg : 0.75 €

Note : These prices are only approximate.

Change currency:

Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Two-olive ciabatta, Spring veal sauté , Kouign-amann brioche, Cannelés, Sweetcrust pastry (pâte sablée), ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Nonettes, Potimarron (Japanese chestnut pumpkin) purée, Confit of carrots with bacon, Blackcurrant liqueur, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Sandwich bread, Franche-Comté sticks, French baguettes, Saucipain, Ocean bread, ... All
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Salade Niçoise, Escalope of veal in a cream sauce, Pork Chops with Rosemary, Pan-fried chicken breast on mozzarella, Dipping bread with cheese, ... All

visitors have also looked at

Shortcrust pastry (pâte brisée)
Shortcrust pastry (pâte brisée)
Tomato tatin
Tomato tatin
White asparagus salad
White asparagus salad
Chestnut cake
Chestnut cake
Fruit crumble
Fruit crumble

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2018-12-23)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page