French Revolution loaf



Flour (type 55)400 g
Rye flour (type 170)200 g
Wholemeal flour100 g
Salt15 g
Cold water500 ml
Fresh cubed yeast9 g
Potatoes230 g



Instant dry yeast equivalent: 3 g

You'll be surprised by the original flavour of this loaf: a subtle blend of wheat, rye and potato.


  1. Cook the potatoes in advance and leave to cool. Keep 6 slices to one side for decoration.
  2. Mix the flour and salt in a bowl.
  3. Stir the water into the yeast and add to the bowl.
  4. Blend with a spatula for 2 minutes and add the diced potato. Mix again until you have a smooth dough and finish by kneading with a rolling pin.
  5. Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest for 45 minutes in a warm place.
  6. Take the ball of dough, divide it into 3 equal pieces and leave to rest, covered, for 10 minutes. Shape into 3 rolls and flatten them out with the aid of a rolling pin. Using a knife, slash the top of the loaves across a third of its length every 2 cms and slightly prise the gaps apart. Place the rolls on 2 baking sheets and leave to rest, covered, for 45 minutes.
  7. Decorate the tops of the rolls with 2 potato slices per roll. Put them in an oven pre-heated to 230°C and bake for 40 minutes.

Tablespoons conversion