Éric Kayser presents the recipe for his cereal bread

This bread, with its white crumb speckled with cereal seeds, will no longer hold any secrets for you.
Choose the cereal seeds you prefer and let yourself be guided by the advice of our master baker.

The Recipe:
Lightly toast the cereal seeds in a pan just until they are slightly browned and have a subtle nutty flavor.

Set them aside to cool completely.

Using a Stand Mixer:
In the bowl, pour the flour, water, liquid sourdough starter, yeast on one side, and salt on the other.
Mix for four minutes on low speed, then six minutes on high speed.
Once the mixture is homogeneous, reduce to the first speed and add more than half of your cooled cereal seeds. Be careful not to mix too long to avoid breaking the seeds into dust, ensuring they remain visible in the dough.

Hand Kneading:
Pour the water, sourdough starter, and yeast into a large mixing bowl.
Mix with your hands, ensuring to crush any solids between your fingers.
Then add the flour, salt, and more than half of the cooled cereal seeds.
Once the mixture is well combined, take the dough out of the bowl and place it on your work surface.

“Cut” the dough with your hands: “grab, stretch the dough, cut, and squeeze.”
Incorporate air by “blowing” the dough: “grab, stretch the dough, incorporate air, give it a quarter turn, and push it forward” until the dough detaches cleanly from the table and is smooth on top.

Lightly flour your mixing bowl.
Shape the dough into a ball and place it inside.

Let the dough proof for 1.5 to 2 hours, covered with a clean cloth.

Divide the dough into three pieces (350g to 400g each).

Pre-shape these pieces into balls.
Let them rest on your lightly floured work surface for about 15 minutes.

Shape the loaves, being careful not to use too much flour.
Flatten each dough piece into a rectangle with your hands.
Fold the top toward the center and press with your fingers.
Fold the center toward the bottom and seal the seam with your fingers.
Finally, slightly elongate the loaf, ensuring the seam is tightly closed.
Repeat this process for the other two pieces.

Generously dip the top of each loaf into a bowl of water.
Then dip it into a bowl filled with the remaining cereal seeds.
Repeat for the other two loaves.

Place the loaves on a baking tray lined with parchment paper, leaving enough space between each loaf.

Let the loaves proof for 1.5 hours at room temperature.

Score the loaves along their length with a baker’s blade.
Lightly brush them with water using a pastry brush.

Bake for 35 minutes at 240–250°C.

Enjoy a beautiful, light bread that’s perfect from breakfast to dinner without guilt.

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