Pain Bourgeoise 7 seeds at Pain d'Antan, cut showing crumb rich in seeds

Top view of the Bourgeoise 7 seeds made with Pain d'Antan flour, with a floury crust and rustic slas

Bourgeoise 7-seed bread from Pain d'Antan on a rustic board, authentic atmosphere

Zoom in on the generous crumb of the Bourgeoise 7 Grains from Pain d'Antan

Bourgeoise 7 seeds

seeds long fermentation

With its floury crust and heart filled with whole grains, Bourgeoise 7 Grains is reminiscent of the breads of yesteryear. Its slow 48-hour fermentation gives it a unique depth of flavour, enhanced by baking on stone, which brings out its rustic character.

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The richness of this bread comes from a clever blend of flours (wheat, rye) and seeds (flax, millet, sesame, sunflower). The mixture is cold fermented for 48 hours, then baked on stone to obtain a thick crust and a soft, airy and deeply flavourful crumb.

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