Old-style loaf



Flour (type 55)650 g
Rye flour (type 170)50 g
Salt12 g
Cold water450 ml
Fresh cubed yeast9 g



Instant dry yeast equivalent: 3 g

A slightly greyish crumb with a hint of rye gives this bread its distinctive character and improves its storage life.


  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 80 minutes in a warm place.
  5. Take the ball of dough and shape it into a long loaf. Place it on a baking sheet and leave to rest, covered, for 60 minutes.
  6. With the aid of a knife, make a few slashes on top of the loaf to enable the dough to rise properly. Lightly sieve some flour over the surface.
  7. Put the loaf in an oven pre-heated to 230°C and bake for 60 minutes.

Tablespoons conversion