How to Make Pain aux Céréales: French Multigrain Bread Recipe

 

--- published by foodie Parmod.

Introduction: What Is Pain aux Céréales?

Pain aux céréales, or French multigrain bread, is a hearty, flavourful loaf made from a mix of flours and seeds. Popular in artisan bakeries across France, this bread is known for its crisp crust, chewy crumb, and nutritious grains. It's perfect for those who enjoy texture and flavour in their daily loaf.

In this guide, you’ll learn how to make pain aux céréales at home using British ingredients. Whether you're serving it for breakfast, lunch, or with soup, this rustic multigrain bread is both nourishing and delicious.

---

Ingredients for 1 Large Loaf

For the Dough:

400g strong white bread flour

100g wholemeal bread flour

7g sachet fast-action dried yeast

10g salt

325ml lukewarm water

1 tbsp honey or brown sugar (optional, for subtle sweetness)

1 tbsp olive oil (optional, for softer texture)

For the Seed Mix (Adjust to taste):

1 tbsp sunflower seeds

1 tbsp pumpkin seeds

1 tbsp flaxseeds (linseed)

1 tbsp sesame seeds

1 tbsp rolled oats

Plus extra seeds for topping

---

Optional Equipment

Loaf tin or baking tray

Dough scraper

Lame or sharp knife for scoring

Baking stone or Dutch oven (for a crusty finish)

---

Step-by-Step Instructions: How to Make Pain aux Céréales

---

Step 1: Prepare the Seeds (Optional)

To enhance flavour and texture, toast the seeds in a dry pan over medium heat for 2–3 minutes, stirring often. Allow them to cool before adding to the dough.

---

Step 2: Mix the Dough

In a large bowl, combine the flours, salt, and yeast (keeping the salt and yeast separate at first). Add the lukewarm water, honey, and olive oil. Mix until a rough dough forms.

Add the cooled seeds and knead the dough for 8–10 minutes on a lightly floured surface, or use a stand mixer with a dough hook for 6–7 minutes, until the dough becomes smooth and elastic.

---

Step 3: First Rise

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean tea towel or cling film and leave in a warm place for 1–1.5 hours, or until doubled in size.

---

Step 4: Shape the Loaf

Gently knock back the dough and shape it into a loaf. You can use a tin or form a round or oval shape for a more rustic look. If desired, roll the top of the dough in extra seeds for decoration and added crunch.

---

Step 5: Second Rise

Place the shaped dough into your tin or onto a lined tray. Cover again and leave to prove for 45 minutes to 1 hour, or until it has puffed up nicely.

---

Step 6: Preheat the Oven

Preheat your oven to 220°C (200°C fan)/Gas Mark 7. If using a baking stone or Dutch oven, place it in the oven while it heats for better crust results.

---

Step 7: Score and Bake

Use a sharp knife or bread lame to score the top of the loaf with a few slashes—this helps control how it expands while baking.

Bake for 30–35 minutes until golden brown and crusty. The bread should sound hollow when tapped underneath. If needed, cover loosely with foil in the last 10 minutes to prevent over-browning.

---

Step 8: Cool Before Slicing

Place the baked bread on a wire rack and allow it to cool completely before slicing. This ensures the crumb sets properly and avoids a gummy texture.

---

Serving Suggestions

Breakfast: Toasted with butter, jam, or nut butter.

Lunch: Perfect for sandwiches filled with cheese, hummus, or smoked meats.

Dinner: Serve as a side with soups, stews, or salads.

Snack: Great with avocado or soft cheese and herbs.

---

Tips for the Best Pain aux Céréales

Use fresh seeds to ensure a nutty, aromatic taste.

Adjust the grain mix to your preference – try millet, chia, or poppy seeds.

For extra flavour, ferment the dough in the fridge overnight for a slower rise.

Use steam in the oven by adding a tray of water or spraying the loaf – this helps form a crisp crust.

---

Storage Tips

Keep the loaf in an airtight container at room temperature for up to 3 days.

Slice and freeze for up to 1 month – reheat in a toaster or oven.

---

Conclusion: Artisan Bread at Home

Now that you know how to make pain aux céréales, you can enjoy the wholesome flavour and texture of French multigrain bread right from your kitchen. It’s healthy, satisfying, and incredibly versatile – a fantastic loaf for everyday meals or to impress your guests.

Whether you bake it once a week or for a special brunch, this nourishing bread is sure to become a favourite.

---

How to make pain aux céréales

French multigrain bread recipe UK

Artisan seeded bread recipe

Easy homemade pain aux céréales

Multigrain wholemeal bread with seeds

Pain aux céréales bread step-by-step

---

Learn how to make pain aux céréales – a French multigrain bread – with this easy recipe using British ingredients. Full of seeds, flavour, and perfect for everyday meals.

--- write ✍️ by foodie Parmod.