France Pain Complet
Pain complet, or whole wheat bread, is a staple of French cuisine, known for its dense texture and rich, nutty flavor. This rustic loaf is often enjoyed with cheese, butter, or jam, making it a versatile addition to any meal. Its origins lie in traditional French baking, where wholesome ingredients were valued for their nutritional benefits and hearty texture. Pain complet pairs well with soups, salads, and main courses or can be enjoyed on its own as a healthy snack. Naturally vegetarian, vegan, and dairy-free, this bread is suitable for a variety of dietary preferences and is a timeless symbol of simple, rustic French baking.
Recipe Servings: 1 loaf
Prep Time
15 minutes
+ 3 hours resting
+ 3 hours resting
Cook Time
35 minutes
Total Time
3 hours 50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Mix the honey or sugar with the warm water and yeast in a small bowl. Let it sit for 5–10 minutes, or until foamy.
- In a large mixing bowl, combine the whole wheat flour and salt. Add the yeast mixture and olive oil or butter. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 6–8 minutes.
- Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 60–90 minutes, or until doubled in size.
- Punch down the dough and shape it into a round or oval loaf. Place it on a baking sheet lined with parchment paper or in a greased loaf pan. Cover loosely with a cloth and let it rise again for 30–45 minutes.
- Preheat your oven to 375°F (190°C) while the dough undergoes its second rise.
- Bake the loaf in the preheated oven for 30–35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Transfer the bread to a wire rack to cool completely before slicing. Serve with butter, jam, or as a side to soups and salads.
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