Maison Kayser Academy

The recipe of the rustic loaf made with buckwheat flour by Maison Kayser

Éric Kayser teaches you the ancestral recipe of the Rustic loaf made with buckwheat flour.

A souvenir of homemade ancient breads’ taste. A flavoured and coloured bread, but, always light and delicious.

The ingredients:

400g of wheat floor.
100g of buckwheat flour.
3g of roasted malt.
10g of coarse sea salt.
2g to 3g of fresh baker’s yeast.
100g of sourdough starter.
300g of water.

The utensils:

A dough cutter.
A dough scrapper.
A baker’s lame.
A brush and its glass of water.
A small cloth.

The timings:

Kneading: more or less 10 minutes.
1st rising: 1h30 to 2h.
Rest: 45 minutes.
Proofing: 1h30.
Baking: more or less 30 minutes at 240°C.

The recipe:

First, pour the white flour in your electric stand mixer.
Add the buckwheat flour and the roasted malt.
Be careful to add the yeast on one side and the salt on the other.
Pour the sourdough starter.
And finally, 80% of the water.
Start the mixer at first speed for 3 or 4 minutes.


Then pour the rest of the water.
Don’t hesitate to stop the mixer and scrape the bowl to collect the ingredients that could be glued on the mixing bowl.


Restart the mixer (if needed) at a faster speed for 3 or 4 more minutes.


Once your dough is unstuck from the mixer, stop it and put the dough down your floured table.


Preform a ball and place it down your covered mixing bowl.

And leave it to rest for 1h30 to 2h.
If you want, you can put it in the fridge for the night. And in the morning, let it rest outside the fridge for an hour before pre-shaping it.


Check the rising by pressing the dough with your finger.


Dust the excess of flour on the loaves.
Divide the dough in three equal pieces.


Gently remove the gas and fold them.
And leave them to rest for 45 minutes.


Finally, degas the loaves gently.
And shape them bringing the top on the middle and the bottom on the middle.
(If the dough sticks to your floured table, gently use your dough scrapper to unstick it.)


Place them down your oven rack covered with greaseproof paper.
Leave them to proof for 1h30.


Score them in Polka (diamond shape).


Put them into the oven for more or less 30 minutes at 240°C.


To be served in the morning with salted butter or in the evening with a plate of seafood.