France · Western Europe
Pain de Seigle Feuilleté
Also known as Laminated rye bread
A rarer French pastry-bread hybrid that laminates butter into a rye-wheat dough, giving a rye loaf the flaky layered structure normally reserved for croissants.
Method
Laminated Rye Dough
Hydration
68%
water to flour
Glycemic index
58
Medium GI
Energy
310 kcal
per 100 g
Sensory profile
- sourness
- 4
- sweetness
- 1
- crispiness
- 5
- chewiness
- 5
- aroma
- 7
- moistness
- 5
Scale 0–10
Nutrition
per 100 g| Energy | 310 kcal |
|---|---|
| Protein | 7.5 g |
| Carbohydrates | 42 g |
| of which sugars | 1 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sodium | 430 mg |
Typical values; recipes vary.
Texture
- Flaky laminated layers
- Dense rye base
Typical ingredients
- Rye Flour
- Wheat Flour
- Water
- Sourdough Starter
- Salt
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.