| Prep: 2 hours 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 236 | 3.4g | 1.7g | 43.6g |
| sugars | fibre | protein | salt |
| 7.6g | 6.3g | 8.4g | 0.2g |
About Pain Complet
A warm welcome to the world of Pain Complet, an exceptionally satiating whole wheat French bread that bakes up beautifully and tastes divine. Imagine the aromatic allure of freshly baked bread wafting through your home, a tender crust yielding to a soft, hearty interior – that’s the beauty of Pain Complet. This exquisite bread is similar to traditional whole wheat bread, yet with a distinctive French twist and a deeper, earthier palette of flavors. Specifically, its composition makes it an ideal complement to strong, mature cheese and robustly flavored meats, increasing the gustatory delight of your meal.
The Miraculous Composition of Pain Complet
Pain Complet isn’t just about taste, it’s about experience, craftsmanship, and a sprinkling of love for baking. Its democratized ingredients fly in from different parts of your kitchen – warm water, dry yeast, honey, salt, whole wheat flour, unsalted butter, and some milk. Each ingredient plays its part, coming together to ensure every bite is pure bliss. Baking this bread involves a journey of sensations: the silky flow of melted butter, the sweet cling of honey, and the earthy embrace of whole wheat flour. These ingredients share a symbiotic relationship, working together to create a loaf that’s tender and crispy, sweet and salty.
Treat Your Taste Buds with Pain Complet
Now let’s imagine tearing off a piece of warm Pain Complet, the aroma of the crust and the sight of the soft, fluffy interior inviting you to indulge. This bread is not just food, it’s an experience, whether you’re enjoying a quiet morning breakfast or hosting an intimate dinner. Pair this hearty bread with French onion soup for a quintessentially Gallic gourmet experience. Alternatively, serve it alongside a vibrant, fresh Nicoise salad, or use it as the foundation for a flavorful French dip sandwich. The beauty of Pain Complet lies not only in its robust taste and textured crumb but in its extraordinary versatility in pairings.
What You’ll Need
- 1.5 cups of warm water (about 110 degrees Fahrenheit)
- 2 teaspoons of dry yeast
- 2 tablespoons of honey
- 0.5 tablespoon of salt
- 3 cups of whole wheat flour
- 2 tablespoons of unsalted butter, melted
- 1 tablespoon of milk for brushing on top
Method
Step One
First, combine the warm water and yeast in a large bowl. Stir until the yeast is fully dissolved. Allow it to rest for 5 minutes until it becomes frothy. This step is to activate the yeast.
Step Two
Next, add the honey and salt to the yeast mixture. Stir the ingredients until the honey and salt are fully dissolved.
Step Three
Gradually add the whole wheat flour to the yeast mixture, stirring consistently. Continue to stir until the ingredients are well combined and a dough begins to form.
Step Four
Pour the melted butter into the dough, and knead it thoroughly with your hands until a firm and elastic dough forms. You might need to add a bit more flour, continue adding until the dough is not sticky anymore.
Step Five
Place the kneaded dough in a greased bowl. Cover it with a kitchen towel and let it rise in a warm spot for 1.5-2 hours or until the dough doubles in size.
Step Six
After the dough has risen, punch it down to remove the air bubbles. Shape it into a loaf and place it into a greased loaf pan. Let it rise again for about 45 minutes until it expands to the top of the loaf pan.
Step Seven
Preheat the oven to 375 degrees Fahrenheit. Brush the top of the dough with the tablespoon of milk to give the bread a golden, shiny glaze after baking.
Step Eight
Finally, bake the bread in the preheated oven for 30-35 minutes until the top is golden brown and the bread sounds hollow when tapped on the bottom. Let it cool before removing from the loaf pan and slicing.
