French Revolution loaf



Water500 ml
Salt15 g
Flour (type 55)400 g
Rye flour (type 170)200 g
Wholemeal flour100 g
Fresh yeast9 g
Potatoes230 g


3 h 47

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 the oven, then leave to cool. Keep 2 or 3 slices to one side for decoration.
  2. Add the ingredients to the pan in the following order: water, salt and cold diced potato.
  3. Then add the three types of flour and the dried yeast.
  4. Place the pan in the machine. Select programme 3, the weight of the loaf and the colour of the crust desired. Press the 'start - stop' button.
  5. 30 to 45 minutes before the end of the cycle, open the machine and check to see how the dough is baking: if it is sufficiently firm to the touch arrange the potato slices on top for decoration.
  6. At the end of the cycle, switch off the machine, take out the pan and turn out the loaf.

Tablespoons conversion