Name: Buckwheat Brioche with Cultured Butter
Yield: 1 loaf, serves 6
Ingredients: Brioche (see sub-recipe); Cultured Butter (see sub-recipe)

Source: adapted from Noma (Copenhagen)
Inspiring Chef: René Redzepi

A nutty, deeply aromatic buckwheat brioche paired with tangy house-cultured butter.

1 loaf, serves 6

Ingredients:

Brioche (see sub-recipe)
Cultured Butter (see sub-recipe)

Speciality Items:

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Brioche Mold Need it? Click here to start cooking
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🍷Sommelier's Recommendation

Muscadet

Crisp minerality cuts through butter richness and complements nutty buckwheat.

Krug Grande Cuvée

Toasty brioche notes mirror the bread perfectly.

Steps:

Slice warm brioche and serve with quenelle of cultured butter.

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Buckwheat Brioche Dough

Ingredients:

300 g – Bread flour
80 g – Buckwheat flour
4 – Eggs
200 g – Butter (room temperature)
60 g – Milk (warm)
40 g – Sugar
8 g – Salt
7 g – Instant yeast

Steps:

Combine flours, sugar, salt, yeast in mixer.
Add eggs and milk; mix until dough forms.
Incorporate butter slowly; mix 8–10 minutes until glossy.
Shape and place in brioche mold; final proof 1 hour.
Proof at 37°C (100°F) 1.5 hours until doubled.
Bake at 180°C (355°F) for 25–30 minutes.

Cultured Butter

Ingredients:

500 mL – Heavy cream
30 mL – Buttermilk
pinch – Sea salt

Steps:

Mix cream and buttermilk; ferment 24 hours at room temperature.
Chill, then whip until fat separates.
Strain through cheesecloth; knead in salt.

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