Pain aux drêches

Bent with rêches

This flour bread from the drêches is delicious and concocted with only a few ingredients. You will fall in love with the grain and unique taste of this bread.

Portions 1 miche

30 min preparation

3 hours rest time

Cooking 50 min


  • 2 tsp (10 ml) quick-rising instant yeast
  • 1 3/4 cups (430 ml) warm water
  • 1 C. (15 ml) olive oil
  • 1 C. (15 ml) honey
  • 2 3/4 cups (330g) unblanched all-use flour
  • 1/2 tsp. (7.5 ml) salt
  • 1/2 cup (50g) of Flour from ground crêches


1. In a bowl, combine the yeast, water, oil and 15 ml of honey. Let stand 5 minutes.

2. In another bowl, combine flour and salt. Gradually incorporate the preparation into the yeast, until a homogeneous paste is obtained.

3. On a flour worktop (or using a mixer with a hook), knead the dough for 5 minutes. Fold in the flour of ground rêches and knead 5 minutes. Add a little flour if the dough is too sticky.

4. Oil a large bowl and lay out the dough. Cover with a damp cloth and let stand for 2 hours at room temperature or until the dough has doubled in size.

5. Push the point into the dough to make it deinflate. On a flour surface, form a ball of dough. Remove to a Dutch Dutch resort with the bottom covered with parchempting paper. Cover with a damp cloth and let stand for 1 hour.

6. Preheat oven to 450 °F (230 °C).

7. Put the pan in the oven with the lid and cook for 30 minutes. Reduce the oven temperature to 375 ° F (190 ° C), remove the lid and continue cooking for 20 minutes.

8. Remove and let the bread cool on a grid.

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