Batard aux graines

The batard aux grain is a French wheat bread to which a blend of roasted seeds is added. The seed mix is made of sesame, poppy, and flax seeds and is roasted in a 230°C  oven. Before the seeds cool off they are covered in water to form a scald. .

It took me a bit to get used to this French specialty, mostly because I had never added roasted poppy seeds to a bread before. After chewing the bread for a bit a wave of flavors becomes present- from nutty to spicy.

The main dough is prepared with a Poolish, that first ripens for 3 hours at room temperature and then later in the refrigerator for 15 hours. 

The specified TA of 190 may shock some, but this is deceiving because of the seed scald



  • 240g T-65
  • 240g Water
  •      1g Yeast

TA: 200    RT: 3 Hours at room temp. and further 15 hours at 4°C    DT:23-25°C


  •   40g Poppy Seed
  •   40g Sesame Seed
  •   40g Flax Seed
  • 120g Hot Wasser (55°C)

Roast the poppy, sesame, and flax seeds in the oven at  220°C (approx. 8 Minutes), and while still hot cover with the hot water!

The seed scald should be prepared at least 2-3 hours before preparing the dough, otherwise the dough temperature will be too high!

Main Dough:

  •   481g mature Poolish
  •   360g T-65
  •   180g Water
  • 1,5-2g Yeast
  •     15g Sea Salt
  •   240g Scald

Mix together the poolish, flour and water briefly on slow, and let autolyse for 20 minutes!

After that add the sea salt and yeast and mix for 8 minutes on slow and 2 minutes on fast. At the end the scald is added to the kneaded dough, and only kneaded further until a smooth dough is achieved. 

The dough is rested for 90 minutes and during this time, folded 2x after 30 minute intervals.

Now the dough is divided into 4 equal sized pieces and formed into round loaves. After a short relaxation phase (15 minutes) form into batards.

Now the formed batards are coated with water on the upper side and rolled in a strewn mix of sesame seeds and finely sieved rye meal (1:1). Lay in a linen cloth and let proof for 25 minutes. 

Before baking use a razor blade to score each loaf two times at a slant. 

Bake with strong steam at 250°C reducing to 235°C for about 25 minutes. Let the steam out only after 15 minutes in order to get a nice crust.