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.

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.