OUR RECIPES

 total time: 20 minutes

Ingredients for 12 waffles: 

• 100g de myrtilles
• 450 ml de lait
• 120g de beurre
• 2 œufs
• 2 c. à soupe de miel
• 300g de farine de sarrasin Graines de Curieux
• 1 c. à soupe de poudre à lever
• 2 c. à soupe de sucre

Preparation:

• Mélangez les œufs avec le lait, le sucre et le beurre jusqu’à obtention d’une pâte homogène.
• Add the buckwheat flour to a bowl and mix in the baking powder.
• Mélangez la pâte avec la farine.
• Intégrez délicatement les myrtilles à la préparation.
• Faites cuire les gaufres une par une dans un gaufrier jusqu’à ce qu’elles soient bien dorées.

Dessert
Buckwheat flour
Veggie

 total time: 20 minutes

Ingredients for 4 people: 

• 250 g de farine de sarrasin Graines de Curieux
• 50 g de beurre
• 40 cl de lait
• 2 œufs
• 1 sachet de levure
• 1 cuillerée à café de sel
  

Preparation:

• Faites fondre le beurre. Pendant ce temps, dans un plat, mélangez la farine de sarrasin, la levure et le sel.
• Ajoutez les œufs, le beurre fondu et le lait. Mélangez au batteur électrique, jusqu'à obtention d'une pâte bien lisse.
• Faites chauffer votre gaufrier. Une fois qu'il est prêt, versez une louche de pâte par gaufre et laissez cuire environ 5 minutes.
• You can then serve them with fresh smoked salmon or fresh cheese.

Discover our buckwheat flour

 total time: 20 minutes

Ingredients for 18 crepes: 

• 500g of flour - 2 choices: either 100% buckwheat flour or 50% buckwheat flour + 50% ancient white wheat flour from Graines de Curieux
• • 3 eggs
• • 25cl of milk
• • 1L of cold water 
• • 1 teaspoon of salt
• • 3 tablespoons of rapeseed oil from Graines de Curieux

 For the garnish: 

• 500g of brown mushrooms 
• 1 shallot
• 100g of bacon 
• Whipped cream
• Grated cheese
  

Preparation:

• Pour the flour into a dish and make a well for the eggs. Add the eggs and whisk the mixture, gradually adding the water. Pour in the milk and salt. Leave the dough to rest for an hour.
• Before baking, add the oil and mix the dough one last time.
• Tip: if the first pancake is very thick, add a ladleful of lukewarm water to the batter to make it more flexible.
• For the garnish, fry the shallot in a frying pan. Add the bacon and mushrooms. Once cooked, add the whipped cream. Season with salt and pepper.
• Prepare the salted crepe:
• Spread the crepe on a plate, add the filling in the center with a little grated cheese and close the crepe.

Discover our buckwheat flour

 total time: 20 minutes

Ingredients for 4 people: 

•  5 Buckwheat flour patties from Graines de Curieux
• 250g Mascarpone
• 600g Bolognese sauce 
• 120g Spinach shoots 
• 400g Grated goat cheese 

Preparation:

• Cut the buckwheat patties to the size of your lasagne dish..
• Place a rectangle of the patty at the bottom of the dish, then a layer of mascarpone, a layer of bolognese, a layer of spinach shoots and top generously with grated goat's cheese.
• Repeat until all ingredients are used up, finishing with a layer of mascarpone and a layer of grated goat's cheese.
• Bake in a preheated oven at 180°C for 20-25 minutes.

Discover our buckwheat flour

 total time: 25 minutes

Ingredients for 4 people: 

• 125g of brown sugar 
• 175g of rolled oats from Graines de Curieux
• 1 egg 
• 50g of ancient wheat flour from Graines de Curieux
• 50g of butter 
• 1 pinch of salt 
• 1 sachet de levure
• 75g of dark chocolate

Preparation:

•  Preheat the oven at 180°C.
• Mix the butter and brown sugar well.
• Add and mix, in order:
  • beaten egg
  • the flour and yeast
  • a pinch of salt
  • the rolled oats
  • the dark chocolate broken into big pieces.
• Make small heaps on the baking sheet and flatten slightly.
• Bake at 180°C for 8 to 10 min.

Dessert
Flocons d'avoine
Veggie

 total time: 25 minutes (leave to rest overnight)

Ingredients for 4 people: 

• 3 eggs 
• 1 banana 
• 200 g of rolled oats from Graines de curieux 
• 1 teaspoon of cinnamon
• 400ml of milk

Optional for those with a sweet tooth: add chocolate chips to the dough before baking!

Preparation:

• Put the eggs, banana, oats, cinnamon and 300ml of milk in a blender and blend. [For those who don't have a blender, a dish and a mixer will also work].
• Leave to rest in the fridge overnight
• In the morning, add 100ml of milk to the mixture and stir until smooth.
• To cook: Pour about a tablespoon (or more or less, depending on your taste) into a pancake pan (make several pancakes in the pan) and cook over medium heat about 45 seconds on each side.

Dessert
Flocons d'avoine
Veggie

  total time: 45 minutes

Ingredients for 4 people: 

• 500 g of rolled oats from Graines de Curieux
• Puffed quinoa
• Dehydrated strawberries (or any other dried fruit)
• 3 tablespoons of rapeseed oil from Graines de Curieux
• 3 tablespoons of acacia honey 
• Buckwheat or flax seeds
• Toasted or grated coconut

Preparation:

• Mix the rolled oats with 4 tablespoons of water, rapeseed oil and acacia honey.
• Spread the mixture on 2 baking trays lined with baking parchment.
• Bake for 35 minutes at 140 degrees, stirring regularly.
• Once the mixture has cooled, add all the other ingredients: buckwheat or flax seeds, coconut, puffed quinoa and dehydrated strawberries.
• Enjoy with milk or yogurt!

Découvrez nos flocons d'avoines

 total time: 45 minutes

Ingredients for 4 people: 

• 50g almond flour 
• 50g small rolled oats from Graines de Curieux
• 2 œufs
• 1 tablespoon of flat-leaf parsley 
• A little lime zest
• 300g of chicken breast 

Preparation:

• Preheat oven to 200°C. Line an oven tray with baking paper.
• Divide the almond flour, rolled oats and beaten eggs between 3 different plates.
• Mix parsley, lime zest and almond flour. Season with salt and pepper.
• Cut the chicken into strips. Dip them first in the almond flour, then in the eggs and finally in the oat flakes.
• Place them on the baking sheet and bake for 25 minutes, until golden brown. Turn regularly.

Découvrez nos flocons d'avoines

 total time: 20 minutes

Ingredients for 2 people: 

• 100g of quinoa from Graines de Curieux
• 50g de lentilles vertes Graines de Curieux
• 175g of broccoli
• 7 ml of rapeseed oil from Graines de Curieux
• 125g of carrots 
• 25g of dried raisins 
• 1 tablespoon of sesame seeds

Preparation :

• Wash quinoa thoroughly and drain. Rinse quinoa. Cook quinoa (10 minutes in boiling water + 5 minutes on low heat) and leave to swell. Rinse quinoa. Cut up broccoli florets, wash and steam.
• Wash and drain lentils. Heat rapeseed oil in a frying pan.
• Add sesame seeds. Fry over medium heat for a minute or two.
• Add lentils and mix well with seeds. Add 350ml water and bring to boil. Cook, covered, for about 15 minutes.
• Wash and peel carrots, then grate. Leave to stand for 5 minutes.
• Soak the dried raisins for 5 minutes.
• Drain carrots. Add raisins and sesame seeds.
• Arrange the quinoa, lentils, broccoli and the mixture on top (carottes/raisins/graines de sésame).

  total time: 40 minutes

Ingredients for 4 people: 

• 250 g of lentils from Graines de Curieux
• 1 onion 
• 50g of ancient white wheat flour from Graines de Curieux
• 2 œufs
• Breadcrumbs
• Olive oil​
• Salt, pepper​

Preparation:

• Peel and chop the onion.
• Cook the lentils and onion in a pot of boiling water for 20 minutes.
• Drain at the end of cooking and crush the mixture to a purée.
• Add the eggs and flour and mix until smooth.
• Form croquettes with floured hands.
• Roll each croquette in the breadcrumbs.
• Heat 2 tablespoons of olive oil in a large frying pan.
• Bake the croquettes for 5 minutes on each side, until golden brown.
• Drain the croquettes on kitchen paper and enjoy!

*This recipe is perfect for getting children to love lentils*

Discover our lentils

 total time: 40 minutes

Ingredients for 4 people: 

• 200g of green or brown lentils from Graines de Curieux
• 1 onion 
• 1 carott
• 1 leek 
• Smoked bacon
• 1 bouquet garni (aromatic herbs)
• Butter​
• Pepper
• Salt

Preparation :

1. Place lentils in a pan of cold water and bring to boil. Boil for 1 minute (no longer).
2. Drain lentils. Mince onion and chop vegetables in small pieces.
3. In a saucepan, sauté the onion and bacon in butter. Add the vegetables, then the drained lentils. Allow to brown slightly.
4. Cover with boiling water, add the bouquet garni and simmer for 30 minutes.

Discover our lentils

 total time: 15 minutes

Ingredients for 4 people: 

• 2 tablespoons of oil
• 4 garlic cloves, finely minced
• 4 cups cooked lentils, drained from Graines de Curieux
• ¼ cup tahini
• 3 tablespoons of extra virgin olive oil 
• 4 tablespoons of toasted sunflower oil
• 1 lemon juice
• 1 teaspoon of smoked chili powder (or Espelette pepper)
• 2 tablespoons of chopped flat-leaf parsley
• 1 to 2 tablespoons of sunflower seeds

Preparation:

• In a small frying pan, sweat the minced garlic in the vegetable oil without browning.
• Place ¾ of the lentils, tahini, garlic, oils and lemon juice in a blender. Check the texture and flavor, and adjust with a little oil if necessary.
• Add the remaining lentils and blend again until creamy.
• Arrange on a plate and sprinkle with chili powder, parsley and sunflower seeds.

 Discover our blond lentils 

 total time: 1 hour

Ingredients for 4 people: 

• 200g of coral lentils from Graines de Curieux
• 1 pinch of turmeric powder 
• 2 dried chili peppers
• 1 teaspoon of mustard seeds
• 1 tablespoon of vegetable oil 
• 1 tablespoon of brown sugar 
• 2 yogurts
• Salt

Preparation:

• Place the lentils in a colander and rinse under clear water, then plunge them into a saucepan with 2 liters of water. Season with salt and turmeric and bring to boil.
• Leave to simmer for around 45 minutes, until there is no more water in the pan.
• Meanwhile, chop the chillies into small pieces.
• In a saucepan, pop the mustard seeds like popcorn. Add the diced chilli, stir with a wooden spatula and cook for a few moments.
• Pour this mixture into the saucepan containing the lentils, sprinkle with brown sugar and stir in the yoghurts. Mix gently, taking care not to crush the lentils.
• Serve your vegetarian Indian lentil dahl piping hot with basmati rice.

Discover our lentils

 preparation​:  40 minutes rest time: 8 hours

Ingredients for 1 bread: 

• 500g of flour (mix of ancient white wheat flour and spelt flour from Graines de Curieux)

• 350ml lukewarm water (70% hydration: the more hydrated the bread, the more cells it will have and the softer it will be, but the more liquid the dough will be!)

• 11g of salt 

• 100g of sourdough: base 60g sourdough, 90g water, 120g flour

Preparation:

Part 1 : Hydrolysis 

•  This stage involves mixing the ingredients that make up the dough. This action, carried out at the slow speed of a mixer for three to five minutes, mainly enables the flour to absorb the water (the gluten and the starch, in particular.) The insoluble flour proteins (gluten), under the action of water, will form a mesh-like structure, a glutinous network that will coat the starch grains. 

Pour 1kg of flour into a bowl, make a well in the middle with a spatula and add warm water. Cover the bowl with a cloth and leave to rest for 1 hour.

 

Part 2 : Kneading 

• Le Kneading, by the application of mechanical force, causes the development, unwinding and orientation of gluten proteins, as well as the incorporation of air into the dough. The structure of the gluten will depend on the honeycomb structure of the crumb. Excessive kneading (difficult to achieve by hand) can cause the gluten network to break down, preventing the bread from developing properly). Please note that flours with low gluten content (spelt, ancient wheat population, starch, etc.) should not be kneaded in the same way as normal flour.

Kneading must be gentle, so as not to break the gluten network formed during hydrolysis. Knead the dough by hand, in the starting bowl, moving from left to right as you knead. Do not 'tear' the dough.

 

Part 3 : Fermentation 

• This is the first fermentation or "pousse" or "piquage". It must be carried out "en masse", before any division of the dough. Its duration can vary from a quarter of an hour to twelve hours. Fermentation raises the core temperature by 1 to 3°C. The longer the fermentation period, the stronger the dough will be, and the more aromas will develop.) Cover the bowl with a cloth and leave to rest for around 2 hours at 25°C.

 

Part 4 : Bolting 

• To obtain regular dough pieces for shaping, the dough is "bolted", i.e. folded over several times. This step enables the carbon dioxide produced during fermentation to be expelled, and the dough's strength to be checked and corrected, if necessary, by bolting more or less tightly).

Take the dough out of the bowl using a horn, place it on a well-floured work surface, and gently shape the dough with your fingertips (flouring them if necessary) to give the dough an elongated shape the size of the mold or baneton.

You can also gently fold the dough over onto itself. The dough will be sticky, and the flour on the board will help with shaping.

Place in the mould or baneton and leave to stand for an hour at room temperature.

 

Part 5 : The cold 

• Place the dough pieces at a temperature of 5°C for 5 to 8 hours. The dough will continue to evolve.

 

Part 6 : Nibbling 

•  Before putting the loaves in the oven, the baker powders them with flour, then scarifies them with a blade to facilitate their development and prevent them from tearing on the sides. The gringes also play a role in the aesthetics of the bread. Use a razor blade.

 

Part 7 : Cooking 

• Breads are baked with a bread board, in the presence of steam (coup de vapeur). If you wish to bake bread without a mold: Remove the dough from the baneton on a wooden board; Quickly place the dough on a fireproof stone to keep it in shape. If you wish to bake the bread in a mold, place the whole loaf in the oven at 230°C for 30 min.

 

Part 8 : Penetrant testing 

• After defournement, the bread loses water through evaporation. It should therefore be placed on a rack to prevent the lower part of the loaf from softening. The bread loses 1 to 2% of its weight through evaporation, and the aromatic compounds in the crumb migrate to the crust. After 30 minutes, cover the bread with a cloth to prevent it from drying out.

Discover our spelt flour

 total time: 45 minutes

Ingredients for 2 people: 

• 200g of spelt flour from Graines de Curieux
• 1 onion 
• 1 zucchini of medium size 
• 1 small eggplant 
• 1 bell pepper 
• 1 tomato 
• A few basil leaves
• 1 glass of white wine 
• 800ml of vegetable stock  
• 30g of parmesan 
• Olive oil​

• Salt and pepper

Preparation:

1. Peel and finely chop onion. Cut vegetables into small pieces. 

2. Heat a little oil in a large sauté pan and sauté the onion for a few minutes. 

3. Add the spelt (well drained), mix well, then add the white wine and leave to evaporate for 2-3 minutes. Finally, add all the vegetables and a few basil leaves. 

4. Then cook like a risotto, adding the hot stock ladle by ladle until the previous one has been absorbed. Cook for around 30 minutes. Remove from heat, season with salt and pepper, then add freshly grated parmesan if desired. 

Discover our spelt

 preparation​: 15 minutes rest time: 2 heures

Ingredients for 10 crepes: 

• 2 big eggs 
• 2 tablespoons of brown sugar 
• 2 tablespoons de of melted butter, cooled 
• 1 teaspoon of vanilla extract (optional)
• 125g of spelt flour from Graines de Curieux
• 1 pinch of salt 
• 25cl of milk 

Preparation:

• In a bowl, whisk together the eggs and sugar, then add the slightly cooled melted butter and vanilla.
• Stir in the spelt flour and salt, then slowly pour in the milk a little at a time, whisking constantly to prevent lumps from forming. The dough should be smooth and homogenous.
• Cover and leave to stand for two hours at room temperature.
• Lightly oil and heat a crepe pan, then pour in a ladleful of crepe batter, tilting the pan to spread it over the entire surface. Brown for one minute, or until the edges come away from the pan, then turn the pancake over with a spatula (or sauté!) and cook for a further 30 seconds on the other side.

Discover our spelt flour

 total time: 40 minutes

Ingredients for 4 people: 

• 250g of spelt from Graines de Curieux
•  Vegetable stock powder
• 300g of fresh peas in season or frozen  
• 250g of cherry tomatoes 
• 4 tablespoons of Genovese basilic pesto (optional)
  

Preparation:

1. Cook the spelt for 20 min in boiling water (3 times its volume) with 1 tablespoon stock powder. 

2. Cook the peas in boiling water (+-10 min), then drain. 

3. Mix the pesto with the spelt and leave to cool. 

4. Cut the cherry tomatoes in 2 and add to the mixture. Add a few basil leaves. 

Discover our spelt

 total time​​: 20 minutes

Ingredients for 4 people: 

• 180g of quinoa from Graines de Curieux
• 2 apples 
• 2 lemons 
• 1 red onion 
• 150g of wheat salad 
• 1 celeriac 
• 2 tablespoons of mustard 
• Balsamic vinegar
• Olive oil​
• Honey
• Salt and pepper

Preparation:

1. Rinse the quinoa. In a pot of boiling water, cook the quinoa in 2 times its volume of water for 10 to 12 minutes. Turn off the heat and leave to swell for 5 min.

2. Meanwhile, cut the apples into small cubes. Zest half the lemon. Chop the red onion and wheat salad. Peel and grate the celeriac. Add a little lemon juice on top.

3. Prepare the homemade vinaigrette: in a bowl, dilute the mustard with balsamic vinegar and olive oil. Add a pinch of salt, a little honey and mix well!

4. Drain quinoa and place in a salad bowl. Mix with diced apples, juice of remaining lemons, chopped onion, wheat salad and grated celeriac. Season with salt and pepper. Serve in a bowl with vinaigrette.

Discover our quinoa

Recipe inspired by Little Green Box.

 durée totale: 40 minutes

Ingrédients pour 2 personnes:

• 1 kg d’encornets lavés
• Quinoa de Graines de Curieux
• Ail
• Oignon
• 3 Tomates entières
• 1/2 Concombres
• 1 boite de tomates concassées
• Piment d'Espelette
• Persil plat
• Basilic
• Coriandre
• Salt
• Pepper
• Butter​
• Huile d’olive

Preparation:

1. Commencer par laver et couper les tomates. Éplucher et couper le concombre. Mixer les 2 ensemble avec un peu d’huile d’olive. Eplucher l’oignon et l’ail et les hacher.

2. Couper les encornets préalablement séchés en lamelles. Dans une sauteuse, faire chauffer le beurre et l’huile d’olive. Mettre les lamelles d’encornets et y ajouter l’ail et l’oignon.

4. Hacher le persil, basilic et coriandre. Ajouter les herbes à la préparation et le piment d’espelette. Saler et poivrer . Laisser mijoter 20 minutes

5. Pendant ce temps, cuire le quinoa (10 minutes dans l’eau bouillante + 5 minutes à feu éteints) et laisser gonfler le quinoa.

6. Dresser à votre convenance et dégustez le tout.

Discover our quinoa

Recette inspirée de Rémy se met à table.

 total time: 25 minutes

Ingredients for 4 people: 

• 1 big broccoli
• 3 garlic cloves
• 1 kale 
• 2 teaspoons of cumin
• 1 lemon 
• 180g of quinoa of Graines de Curieux
  

Preparation:

• Bring two saucepans of salted water to the boil. In the meantime, cut the broccoli into florets and the stalk into thin 0.5 cm slices.
• Thinly slice the garlic, cut the midrib from the kale leaves (do not keep the midrib) and use your hands to cut the leaves into large pieces.
• Place the quinoa in the saucepan and cook for 8-10 min until the seeds are al dente. Drain the quinoa.
• Blanch broccoli in water for 1 min 30, drain and run under cold water for a few seconds. In the same boiling water, cook the kale leaves for 30 seconds, then dry them in a clean cloth.
• In a large sauté pan, turn heat to high and sauté garlic and cumin seeds in olive oil for about 2 min. When the garlic begins to brown, remove it from the pan with a wooden spatula and set aside.
• Carefully pour the kale leaves into the sauté pan and sauté for 2-3 min until crisp. Add the broccoli, season with salt and cook for a further 1 min with stirring.

Discover our quinoa

Recipe inspired from Little Green Box.

 total time​​: 20 minutes

Ingredients for 4 people: 

• 200g of quinoa from Graines de Curieux
• 1/2 of a cucumber
• 1 pomegranate
• 1 bunch chopped flat-leaf parsley
• 1 bunch mint, chopped
• 1 teaspoon of dried mint
• 4 tablespoons of lemon juice
• 4 tablespoons of rapeseed oil from Graines de Curieux
• Salt and pepper

Preparation:

• 1. Rinse quinoa 2 times before cooking. Cook for 10 minutes in 2 times its volume of boiling water, then leave to swell for 5 minutes in the boiling water (over a low heat). Rinse again, drain and leave to cool.
• Remove the seeds from the pomegranate. Tip: cut in half and tap hard with a wooden spoon. Cut the cucumber into small cubes.
• Chop the flat-leaf parsley and mint. Add to quinoa with pomegranate, cucumber and dried mint.
• Drizzle with olive oil and lemon. Add salt and pepper to taste. Serve chilled.

Discover our quinoa

  total time: 25 minutes

Ingredients for 4 people: 

• 500g of tagliatelle
• 16 bog beans
• Parmesan shavings

For the rocket pesto:

• 100g of rocket
• 100ml of rapeseed oil from Graines de Curieux
• 50g pine nuts
• 3 to 4 tablespoons of grated grana padano
• 1 garlic clove

Preparation:

• Combine all the pesto ingredients in the bowl of a food mill. Mix regularly to obtain a homogeneous paste. The amount of oil used will determine whether the pesto is solid or creamy.
• Open the pods of the broad beans. Blanch the beans for 30 seconds, then cool in water and peel.
• Cook the tagliatelle according to the manufacturer's instructions. Reserve 5 cl of cooking water and drain. In a large frying pan, combine pasta, water and 4 to 6 tbsp. pesto. Mix well. Add the beans at the last minute.
• Arrange and garnish with Parmesan shavings.

Discover our rapeseed oil Huile de Colza

  total time: 20 minutes

Ingrédients :

For the mayonnaise : 

• 25cl of rapeseed oil from Graines de Curieux
• 1 entire egg
• 1 tablespoon of mustard 
• 1 dash of wine vinegar
• Salt, pepper​

For the sauce remoulade :

• 1 tablesoon of shaved strong mustard
• 2 tablespoons of capers, rinsed and chopped
• 8 small sweet and sour gherkins, cut into strips
• 1 handful of flat-leaf parsley
• 6 tablespoons of chervil
• 4 tablespoons of chopped tarragon

Preparation:

• In the tall, narrow bowl of your blender, crack the egg and add mustard, vinegar, salt and pepper. Add rapeseed oil until you reach the 300 ml mark.
• Dip blender to the bottom. Gently whirl until the mayonnaise becomes smooth.

One of the best evolutions of mayonnaise is remoulade sauce. To make it, add the ingredients for remoulade sauce to the bowl. Tarragon and chervil are optional. It can be served with raw celeriac, either grated or thinly sliced with a mandolin and cut into matchsticks.

 Discover our rapeseed oil 

  total time: 25 minutes

Ingredients for 10 crepes:

• 350ml of milk

• 80g of brown sugar

• 120ml of water

• Oil

• 2 eggs

• One pinch of salt

Preparation:

• Pour the milk, water, sugar, eggs and pinch of salt into a bowl and blend.
• Add the flour to the mixture and mix until smooth. Leave to rest for 10 to 15 minutes.
• Heat the crêpe pan, pour and spread the batter in the pan. Cook the first side of the crepe, flip the crepe when the top side has dried, then cook the second side of the crepe.

 Discover our ancient white wheat flour 

  total time: 20 minutes

Ingredients for 4 people: 

• 20cl of mil
• 200g of ancient white wheat flour from Graines de Curieux
• 2 big eggs 
• 2 tablespoons of melted butter
• 2 tablespoons of powdered sugar
• 1 bag of baking powder
• 1 knob butter
• 1 pinch of salt 

Preparation

• Separate the egg whites from the yolks. In a bowl, whisk the yolks with the caster sugar. Mix with the milk and melted butter. Gradually mix in the wheat flour sifted with the baking powder. Whisk vigorously to avoid lumps.
• Place the egg whites and a pinch of salt in a second bowl and beat until stiff with an electric mixer. Gently fold the egg whites into the pancake batter, taking care not to crush them.
• Melt a knob of butter in a frying pan. When hot, pour in a small ladleful of batter. When holes form on the surface of the pancake, turn it over with a spatula and continue cooking on the other side for 1-2 min.

 Discover our ancient white wheat flour 

 total time: 90 minutes

Ingredients for 3 pizzas: 

• 500g of ancient white wheat flour from Graines de Curieux
• 1 teaspoon of salt
• 1 tablespoon of rapeseed oil from Graines de Curieux
• 1 sachet de levure
• 250ml of water at ambient temperature

Preparation

• Make a bowl with the flour, then put the salt on one side and the yeast on the other (make sure the salt and yeast don't come into contact with each other when you start).
• Add the water to the center, mix to obtain a homogeneous dough, and knead for 10 minutes by hand on the work surface.
• Add the rapeseed oil and knead for a further 5 minutes.
• Cover the dough with a towel and leave to rise for 1 hour at room temperature. The dough should double in volume.
• Press the air out of the dough with your hand, then divide the dough into 2 or 3 balls, depending on the number of pizzas you wish to make.
• Cover the dough balls with a kitchen towel and let them rest for 30 minutes.
• Roll out each ball of dough on the work surface
• Place the circle of dough on a baking sheet and top with the desired pizza sauce.

Discover our rapeseed oil Huile de Colza

 Discover our ancient white wheat flour