«The Larousse book of bread», famous book written by Eric Kayser, is a reference for homemade breads’ recipe.

Today, Larousse Cuisine (the very famous French publisher) has asked Eric Kayser to write the sequel “Le grand livre du pain”. A new breads cookbook made from unusual and traditional flours, water, sourdough starter and his great experience. Find out his universe and his view on high-end artisanal bakery by realising a lot of breads made from old flours brought up to date. Flours that have nutritional values and strong flavours. And as always, the sourdough starter, Eric Kayser’s trademark.

On the occasion of the publication of his new book, he’s showing you the step-by-step recipe of his exclusive three cereals bread shown in this cookbook.

The ingredients for two breads:

600g of T130 rye flour.
200g of organic buckwheat flour.
200g of organic einkorn wheat flour.
650g of water.
18g of coarse sea salt.
750g sourdough started.
50g of T65 wheat flour (for the finishing touch - optional)

The utensils:

Banneton proofing baskets (two for two breads).
An oven rack and its greaseproof paper.
A thermometer.
A dough scraper.
An electric stand mixer (if you prefer)

The timings:

Kneading with the electric stand mixer: around 10 minutes
Kneading with the hands: around 15 minutes
1st rising: 45 minutes
2nd rising: 45 minutes
Baking: 1h at 250°C

The recipe:

Kneading with the electric stand mixer:
Pour all the ingredients in the mixer’s bowl with the dough hook. (The water should be warm)
Knead for 8 minutes at slow speed to get a soft dough consistency. At the end, the dough should be at 33°C.


Kneading with the hand:
Pour the water (hot, around 35°C) in your mixing bowl.
Add the sourdough starter and the coarse salt and start to dilute these last ingredients with your hand.
Add the rye flour and crush it with your hand.
Add the einkorn wheat and buckwheat flours.
Crush all the flour fragments with your hand. There should not be any lumps. Be careful to take the whole flour, even the ones on the edge of your bowl.
Cut, crush, mix. Do everything in the same time to add air in.
Scrap your bowl and bring back the dough on itself. Then, hit the bottom of your bowl against your table to back your dough at the bottom of your bowl.


Place a cloth on your mixing or mixer bowl.
And let the dough to rest for 45 minutes.


Slightly flour the bottom of your banneton proofing baskets, your dough and your table.
Dip your dough scraper in flour and divide your dough in two loaves.


Gently form two balls with your loaves.
And place them in the centre of your banneton proofing baskets. Seams underneath.


Let them rest for 30/45 minutes.


Turn your dough over on an oven rack covered with a greaseproof paper (seams underneath).


Sieve your doughs with a little bit of flour.


End by, either moisturize the sides of your doughs with water.
Or place an ovenproof bowl of water beside your doughs. Or turn the steam of your oven on (if you have any of this). To create humidity in your oven.


A recipe to be enjoy all along the day.