Breads/ Breakfast

Rye Bread

Hello my friends!!

So, a few days ago I asked you on Facebook if you were interested in bread recipes. The answer was unanimous: yes please!!

I follow the instructions!! Here is the rye bread.

It’s actually chef Eric Kayser ‘s recipe that I’m sharing here, taken from his cook book “Le Larousse du pain” (literally the bread dictionnary). I already introduced his brioche bread, if you like making your own bread, get this book. It’s great!!

I make recipes out of it very often, I was never disappointed.

So why start with rye bread? Just because I love the flavor of this bread. Since I was a little girl, I always loved rye bread, cut in slices with Alsatian sausage (I can’t help it !!), a nice piece of cheese or just butter. It’s as you like it!

It’s also a very good combination with oysters or any kind of seafood. With a chilled glass of white wine of course…

This recipe is very simple to make, especially if you have a food processor with a kneading accessory or a Thermomix. You can knead by hand too, just be ready to make your arm muscles work! 😉

In his book, Eric Kayser gives the ingredient quantities for 3 breads. That’s what I did here too. You will get 20-22 cm length breads. Do not expect your dough to grow like a brioche dough would. Nevertheless, you will get a smooth bread.

Of course, you can freeze the bread(s) you won’t eat immediately. In this case, just wait for your bread(s) to have completely cooled down.

For defrosting, leave your bread(s) on a grid at room temperature. It will be like a fresh one.

Last advice before sharing the recipe, the second rise (once you have shaped your breads) lasts one hour. It’s highly recommended to not exceed this time if you do not want your dough to deflate.

You are ready to proceed now!

The recipe, Chef!

Rye Bread

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Serves: 3 pces Difficulty: Easy Price: $
Cooking Time: 3 hours


  • 350 g rye flour
  • 150 g allpurpose flour, plus extra for dusting
  • 360 g water at room temperature
  • 25 g dehydrated sourdough
  • 1 g dehydrated yeast (1/4 teaspoon) or 2 g fresh one
  • 10 g salt (2,5 teaspoons)



Place all the ingredients in your food processor bowl, except the water.


Start kneading at low speed (2 on a scale of 1 to 6) and add the water little by litlle.


Knead for 7 minutes at low speed then 1 minute at high speed (5 on a scale of 1 to 6).


Your dough should not stick to the bowl.


Make a ball and cover with a humid linen. Let rise for 1 hour, it should double the volume.


Then, cut the dough in 3 pieces, place them on a flour dusted workplan.


Shape 3 balls. Cover with your linen and let rise for 15 minutes.


Take each ball and flatten it. Fold on third, then the other third. Add a bit of water at the edge in order to "glue".


Place your breads on a baking sheet, edge side down.


Make cuts with a sharp knife.


Let grow for one hour. Your cuts should spread and you should see little bubbles (see pic).


10 minutes before the end of the second rise, preheat your oven at 225 degrees.


Place your breads in your oven just after placing an oven plate with 5 cl of water in the lower position of the oven.


Bake 30 minutes. Let cool down on a grid.


You can use regular sourdough too. In this case you will need 100 g of it.

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  • Reply
    Friday April 26th, 2019 at 02:38 PM

    hi emma! im your no.1 followers may i know the recipe of craquelin dough !because it looks like yummy?…by the way i love baking …thanks for reply ill appreciate that

  • Reply
    Wednesday March 18th, 2020 at 08:23 AM

    Ce pain au seigle à vraiment l’air très sympa.
    Je l’aurais bien réalisé mais je ne me lancerais pas dans une recette pour rien …
    il manque une chose importante à votre recette … la photo montrant la mie la mie .
    Est ce que ça peut s’arranger ?

    • Reply
      Wednesday March 18th, 2020 at 08:30 AM

      Alors non je n’ai pas pris de photo de la mie … en revanche, ce que je peux dire, c’est que c’est une mie plutôt compacte mais pas trop non plus. Les alvéoles sont petites (2-3 mm). 😉

      • Reply
        Friday December 4th, 2020 at 10:23 AM

        super pain pourriez vous me donner le déroulé avec le thermomix.
        merci bonne jnee

        • Reply
          Friday December 4th, 2020 at 10:45 AM

          bonjour, la recette s’applique au Thermomix avec la fonction pétrin. Vous suivez donc la recette de la même manière 😉

  • Reply
    Friday March 20th, 2020 at 12:58 PM


    quel est T (type) se votre farine de seigle merci

    • Reply
      Friday March 20th, 2020 at 03:50 PM

      Alors je ne sais pas, je l’achète au moulin … Désolée. 🙂

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