Savoy loaf



Flour (type 55)500 g
Rye flour (type 170)200 g
Salt12 g
Cold water500 ml
Fresh cubed yeast9 g
Onions (+ few slices)30 g
Mushrooms40 g
Cubed Beaufort80 g



Instant dry yeast equivalent: 3 g

Mushroom, Beaufort, onion... A feast of energy and flavours! Serve warm with a lardon salad.


  1. Dice the Beaufort and slice the onions and mushrooms. Keep a few onion 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 the spatula for 2 minutes and add the onions, mushrooms and diced Beaufort. 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 2 equal pieces and leave to rest, covered, for 10 minutes. Shape into 2 balls, place them on a baking sheet and leave to rest, covered, for 45 minutes.
  7. With the aid of a knife, make a cross on the top of the loaves, brush them with water and arrange 4 onion slices on top.
  8. Put the loaves in an oven pre-heated to 230°C and bake for 35 minutes.

Tablespoons conversion