Recipe for multigrain loaf
Make a crispy, soft multigrain loaf at home. A simplified recipe thanks to Pebbly's cocotte and its clever lid for managing the steam.
Baking your own bread at home is a real treat that instantly transforms the atmosphere in the kitchen. At Pebbly, we’re committed to supporting you in these culinary moments by offering solutions designed to simplify your baking. Nothing beats the comforting aroma of warm bread fresh from the oven, especially when it’s made with love and the right equipment.
Why make your own multigrain bread?
Getting your hands dirty and kneading your own loaf is a particularly sociable and rewarding hands-on activity to do at home. By making your own bread at home, you have complete control over the quality of the ingredients you put on your plate. It’s the perfect opportunity to enjoy high-fibre bread and choose your favourite seeds, whilst filling the whole house with the irresistible aroma of an artisan bakery.
The perfect companion for homemade bread: Pebbly's Cocotte
To bake your bread like a professional, our Pebbly's cocotte is the perfect utensil for simulating a real baker’s oven.
It features a recycled cast aluminium pan that distributes heat perfectly evenly throughout the oven, up to 240°C, which is ideal for producing well-risen bread.
What’s more, despite its generous size, it remains ultra-lightweight, weighing in at a mere 1.6 kg for effortless handling.
Its real secret lies in its innovative cast-iron lid with an adjustable vent: by turning it, you can completely seal the cocotte to trap the steam – an essential step for helping the bread rise and develop a lovely honeycomb crumb. You can then open it to let the steam escape towards the end of cooking, resulting in an ultra-crispy crust.
Finally, its clever trivet: the cast-iron lid features a recess that holds a natural bamboo trivet, allowing the casserole dish to cool once it’s taken out of the oven. Be sure, however, to remove this trivet before placing the casserole dish in the oven!
Ingredients for a soft and crispy loaf
Prep time: 20 mins | Resting time: 2 hours | Baking time: 45 mins | Serves: 1 large loaf
What you’ll need
- 🍲 Pebbly's Cocotte
- 🌾 300 g T65 flour
- 🌾 200 g wholemeal flour
- 🌻 50 g mixed seeds (linseed, pumpkin, sunflower, sesame)
- 💧 320 ml lukewarm water
- 🧊 15 g fresh baker’s yeast
- 🧂 1 generous pinch of salt
Step-by-step preparation instructions
First, crumble the fresh yeast and rehydrate it in a little lukewarm water. Be careful: the water must not be too hot, as this will kill the yeast. In a large bowl, mix together the flours, salt and seeds. Make a well in the centre, pour in the diluted yeast, then add the rest of the lukewarm water. Knead vigorously for about ten minutes until you have a supple, elastic dough. Leave it to rise under a clean tea towel for about 1½ hours, until it has doubled in volume.
After this successful proving stage, gently place your ball of dough into the pot of the clay pot. It is essential to remove the bamboo trivet from the lid. Close the clay pot in the ‘closed’ position (without the vent) and place in the oven at 230°C for the first 20 minutes of baking to retain all the moisture inside. Then, simply turn the lid to open the vent and allow the crust to brown for a further 10 minutes. Finish baking for a further 10 to 15 minutes without the lid.
How should you store your multigrain bread?
There’s nothing quite like enjoying your homemade bread over several days! To keep it fresh without it going stale, we recommend cutting it in half and storing it in a bread bin once it has cooled down.
You can store your bread in our bread bin . Consisting of a steel box, a bamboo lid that doubles as a chopping board, a bread knife and a bread storage bag, the Pebbly bread bin offers perfect protection against moisture to keep your bread fresh.
