France · Western Europe
Pain de Seigle
Also known as French rye bread
A French rye loaf, usually a wheat-rye blend rather than pure rye, traditionally paired with oysters and other seafood for its mineral tang.
Method
Deck Oven
Hydration
80%
water to flour
Glycemic index
54
Low GI
Energy
240 kcal
per 100 g
Sensory profile
- sourness
- 5
- sweetness
- 1
- crispiness
- 3
- chewiness
- 6
- aroma
- 6
- moistness
- 7
Scale 0–10
Nutrition
per 100 g| Energy | 240 kcal |
|---|---|
| Protein | 7.5 g |
| Carbohydrates | 44 g |
| of which sugars | 1 g |
| Fat | 1.3 g |
| Fiber | 5.5 g |
| Sodium | 460 mg |
Typical values; recipes vary.
Texture
- Dense moist crumb
- Thin dark crust
Typical ingredients
- Rye Flour
- Wheat Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.