Step by step recipe:

1. 6 hours 26 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.
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.
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).
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.
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.
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.
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
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.
9.