---
title: Nutritional Bread Recipe | Pastry1 Magazine
description: Learn how to make this wholesome nutritional bread. Recipe by Edouard Dorange.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Nutritional Bread Recipe | Pastry1 Magazine](https://www.parisgourmet.com/magazine/nutritional-bread)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | Mar 13, 2024 9:21:21 PM

BY EDOUARD DORANGE, GRAINS OF SUGAR

CHEF'S TIP: It’s important not to over-knead because the chestnut flour breaks the strength of the dough.

For 7 portions of 600 g

 

INGREDIENTS:  
1600 g plain flour T65  
400 g chestnut flour  
10 g fresh yeast  
36 g salt  
800 g stiff starter on T80 flour  
1300 g water  
100 g eau de bassinage (drenching water)  
200 g wheat flakes, soaked overnight  
200 g roasted pumpkin seeds, lightly crushed

METHOD:  
Pour all the ingredients into the bowl, except the drenching water and seeds.  
Knead for 6 min on the 1st speed, then 4 min on 2nd speed until you obtain a nice bind.  
Spray water on the 1st speed, then finish kneading for 1 min on 2nd speed. Add the seeds.  
Leave the dough to rise in a tray for 90 mins, with a fold.  
Divide into 600 g dough pieces, roll loosely, and place into lightly floured bread baskets.  
Leave to stand for 1 hour, then decorate with a stencil.  
Bake in a deck oven at 250°C for 20 min, then finish baking in an oven with decreasing temperature at 220°C.  
Dry for 5 min with the door open, then leave to cool on a wire rack.

 

[View full post](https://www.parisgourmet.com/magazine/nutritional-bread)

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