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New Caledonian bread (local country loaf): recipe illustration
Snacks & baking

New Caledonian bread (local country loaf)

A country loaf with a dense crumb and a thick crust, baked in a home oven or at the bakeries of Nouméa. It goes with meals every day and is the base for breakfast toast.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

293 kcal per serving

Protein
11.5 g
Carbohydrates
57.3 g
of which sugars
2 g
Fat
0.9 g
Fiber
3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a large bowl, dissolve the yeast in the lukewarm water with the sugar, then let it sit for 5 minutes until it foams slightly.
  2. Add the flour, then the salt, and mix until you have a smooth dough. Knead for 8 to 10 minutes by hand or with a mixer until it is smooth and elastic.
  3. Cover and let it rise for 1 hour 30 minutes at room temperature, until the dough has doubled in size.
  4. Knock back the dough, shape it into a round loaf, place it on a floured tray and let it rise for another 30 minutes. Preheat the oven to 240 °C.
  5. Make a few cuts on top, bake for 10 minutes at 240 °C, then lower to 200 °C and bake for another 25 minutes until the bread sounds hollow when you tap the bottom. Let it cool on a rack.

Variations and tips

Wholemeal bread. Replace half the flour with wholemeal flour for a more rustic crumb.

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Original Ecomely recipe.