Rye loaf from the Auvergne



Flour (type 55)200 g
Rye flour (type 170)500 g
Salt12 g
Cold water600 ml
Fresh cubed yeast9 g



Instant dried yeast equivalent: 3 g

A traditional recipe containing the powerful aromas and distinctive acidity of rye.


  1. Mix the flour and salt in a bowl.
  2. Stir the water into the yeast and add to the bowl.
  3. Blend with a spatula until you have a smooth dough and finish by kneading with a rolling pin.
  4. Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest for 30 minutes in a warm place.
  5. Take the ball of dough, divide it into 3 equal pieces and leave to rest, covered, for 10 minutes. Shape into balls, then place them on 2 baking sheets and leave to rest, covered, for 40 minutes.
  6. Put the loaves in an oven pre-heated to 230°C and bake for 30 minutes.

Tablespoons conversion