Maison Kayser Academy

The rye bread’s recipe by Eric Kayser, rustic bread worthy of your attention

To celebrate the beginning of the seafood season, Eric Kayser invites you to discover the rye bread. Perfect pairing partner of the shellfishes, this rustic bread is worthy of your attention.


So, follow Eric Kayser’s steps and welcome in his kitchen.

The ingredients:

350g of T130 rye flour.

150g of T65 wheat flour.

360g of water.

100g of sourdough starter.

2g of fresh baker yeast.

10g of salt.

The utensils:

An electric stand mixer.

A sieve.

A scale.

A dough scraper.

A greaseproof paper.

Bowls and mixing bowls.

The timing:

The kneading: between four to five minutes.
The first rising: 1 hour.
The rest: 30 minutes.
The second rising: 1 hour.
The baking: 30 minutes at 230°C.


Pour the water, the fresh baker yeast, the sourdough starter, both flours and the salt in your mixer bowl.

Start your mixer at a slow speed, the frasage, meaning, the kneading of all the ingredients. Then for two more minutes.


Dust your table with flour.

Stop your mixer and get your dough out with your dough scraper.

Preform a ball taking care of handling the dough carefully to avoid tearing it apart.

Cover your ball with a clean cloth. And leave you dough to rest for an hour.


Divide your dough in 300g loaves.

Form balls again, taking care of not shaping it for too long.

Cover your balls with a moist cloth and leave your dough to rest for a half an hour.


Take a first loaf and turn it upside-down.

Gently press with your palm on top of the loaf.

Shape in two movments, because you should not over shape a rye bread.

Fold the top to the middle, then, edge-on-edge.

Pince the bottom with your thumbs. And finalise the seam by pinching the edges with your fingers.

Roll the loaf out with your hands on a dusted table. Check that the seam is closed. Otherwise, pinch it with your fingers.

Place your loaf on a greaseproof paper, seams underneath.

Do the same with your two other loaves.


Pour a bit of flour in your sieve and dust the top of your loaves.

Then score your loaves in chevron. Some scores on a side, other on the other side.


Cover with a moist cloth.

And leave them to proof for an hour.


You can check the proofing by gently pressing your finger on the loaf.

If your dough goes back in a normal pace, it is time for the oven.

If your oven does not make steam, place a tin full of water inside to make some.

Then bake your loaves for 30 minutes at 230°C.