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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 4 |
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From A Taste of Switzerland by Sue Style. I've adapted this to work for me; mostly by adding a bit more yeast, a bit less salt, and using bread flour instead of plain white flour. This is a dense, wheaty loaf, great for toasting and topping with some good rustic cheese. Having such a dense structure, it would also be a great dipper for a pot of cheese fondue! Ingredients:
2 2/3 cups bread flour |
1 1/4 cups whole wheat flour |
1 1/2 cups rye flour |
3/4 teaspoon salt |
2 1/2 teaspoons dry yeast |
8 ounces warm water |
7 ounces buttermilk |
Directions:
1. Mix together the flours and salt. Add in the yeast.
2. Add the water and buttermilk, and mix in an electric mixer fitted with a dough hook until the dough is fairly firm and does not stick to the side of the bowl.
3. Rise at room temp until doubled in size.
4. Heat oven to 425°F.
5. Shape the dough into a long oval on a baking sheet. Cover with a towel, and allow to rise again for about 30 minutes.
6. Cut a lattice pattern into the dough with a sharp knife. Place into the oven, and bake for 40 to 45 minutes, until crusty.
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