Dutch-style bread



Flour (type 55)500 g
Rye flour (type 170)150 g
Wholemeal flour50 g
Salt12 g
Water500 ml
Fresh cubed yeast9 g
Mimolette200 g
Poppy seeds40 g



Instant dry yeast equivalent: 3 g

This colourful loaf will delight cheese lovers: the slightly peppery taste of the poppy seeds underline the fruity, salty flavour of mimolette.


  1. Mix the flour and salt in a bowl.
  2. Stir the water into the yeast and add to in the bowl.
  3. Blend with a spatula for 2 minutes, then add the poppy seeds and the diced Mimolette. Mix again 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 60 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 the dough into 3 long loaves, place them on a baking sheet and leave to rest, covered, for 2 hours.
  6. Put the loaves in an oven pre-heated to 220°C and bake for 30 minutes.

Tablespoons conversion