Buckwheat bread

Buckwheat bread

by Benoît Castel


6-8 persons

for a mould  L.35cm

  • 570 g organic buckwheat flour
  • 750 g water at 35°C (95°F)
  • 10 g salt
  • 15 g baker's yeast


Mix all ingredients together using a whisk.
Pour into a buttered rectangular dish.

Leave to stadn for 1hour.

Cook at 180°C // 356°F for 45 min and then remove from the dish and put the bread directly in the oven for 25 min to dry out the inside.



Benoît Castel is an artisan pastry maker and baker, an enthusiast for whom responsibility and durability are cardinal values and who makes no shortcuts when it comes to products or taste. Born in Britanny, Benoît Castel arrived in Paris at the age of 17 to work at the Pâtisserie de l’Eglise in the 20th arrondissement of Paris with the Demoncy family. Always looking for new experiences, he then
took up a position as pastry maker alongside Hélène Darroze in 1999 and joined the Grand Epicerie de Paris in 2004, where he let his imagination run wild. In 2012, Benoît Castel took off on his own and opened his very first bakery in his beloved 20th arrondissement. Since then, he has continued to reinvent tradition with seasonal creations sourced from the best ingredients.

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