Savoy loaf



Water500 ml
Salt12 g
Flour (type 55)500 g
Rye flour (type 170)200 g
Fresh yeast9 g
Onions (+ few slices)30 g
Mushrooms40 g
Cubed Beaufort80 g


3 h 39

Instant dry yeast equivalent: 3 g

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


  1. Add the ingredients to the pan in the following order: water, sliced mushrooms and onions, diced Beaufort, salt.
  2. Then add the two types of flour and the dried yeast.
  3. Place the pan in the machine. Select programme 2, the weight of the loaf and the colour of the crust desired. Press 'start - stop'. 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 sliced onion on top of the loaf for decoration.
  4. At the end of the cycle, switch off the machine, take out the pan and turn out the loaf.

Tablespoons conversion