With its vibrant colours, enticing fragrance, and whimsical charm of floral flavours, this bread is a feast for the senses. Get ready to embark on a culinary adventure as you roll up your sleeves, gather your ingredients, and infuse your kitchen with the irresistible aroma of this delightful creation.

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Eric Kayser’s flower bread

With its vibrant colours, enticing fragrance, and whimsical charm of floral flavours, this bread is a feast for the senses.
Prep Time20 minutes
Cook Time30 minutes
Resting time2 hours 15 minutes
Course: Bread
Cuisine: French
Keyword: Bread recipes, Artisan Bread, Eric Kayser Bread
Servings: 2 Boules
Author: Eric Kayser


  • 200 g 7 oz edible flowers
  • 100 g scant ½ cup/3½ oz Liquid Levain
  • 400 g 3 cups/14 oz white bread flour (T65)
  • 100 g ¾ cup/3½ oz rye flour (T130)
  • 325 g 11/3 cups or 11½ oz water at 20°C (68°F)
  • 9 g 1¾ tsp Guérande sea salt
  • 3 g 1 tsp fresh yeast, crumbled


  • The previous day, combine 50 g (1¾ oz) of the flowers with the levain and rest overnight in the refrigerator to infuse the levain with a floral taste.
  • On the day, combine all the ingredients, except the remaining flowers, in a stand mixer fitted with a dough hook. Mix and knead for 4 minutes on low speed and then for 6 minutes on high speed. The dough should be smooth and come away from the sides of the bowl. Add the flowers and mix on low speed for 1 minute to incorporate without damaging them. Cover the mixer bowl with a cloth and leave the dough to rise for 2 hours at room temperature, folding after 1 hour.
  • On a floured work counter, divide the dough into two pieces of equal weight (about 560 g/1 lb 4 oz each) and loosely shape into balls. Cover with a cloth and rest for 15 minutes at room temperature.
  • Shape the dough pieces into boules without tightening at the seam. Place the boules on a floured cloth with the seam underneath. Cover with a cloth and prove (proof) for 2 hours at room temperature.
  • Place a baking pan on the lowest oven rack and preheat the oven to 250°C (480°F). Transfer the loaves to a baking sheet lined with baking (parchment) paper, with the seams facing upwards. Once the oven is hot, pour 50 ml (31/2 tbsp/13/4 oz) water into the hot baking pan. Put the loaves and pan of water into the oven and bake for 20 minutes. Lower the temperature to 200°C (400°F) and bake for another 10 minutes.
  • Remove the loaves from the oven, then cool on a wire rack.

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