Prep 1 hr
Cook 40 mins
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!
- 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
- Mix together the flours and salt. Add in the yeast.
- 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.
- Rise at room temp until doubled in size.
- Heat oven to 425°F.
- Shape the dough into a long oval on a baking sheet. Cover with a towel, and allow to rise again for about 30 minutes.
- Cut a lattice pattern into the dough with a sharp knife. Place into the oven, and bake for 40 to 45 minutes, until crusty.
This had good flavor, and I love that it is multi-grain. Like Mikekey mentioned, I had some spreading of the loaf during the second rise but I was also serving with soup so it wasn't a problem. I would recommend watching this loaf very carefully as it bakes, what with the long bake time at a high temp. I asked my husband to keep an eye on it, and he let it go for the whole 40 minutes. The result was incredibly crunchy/chewy on the outside, and we all had a hard time with it. If that happens again I will tent with foil or a towel after baking to try and steam it softer, but a decrease in the baking time or temp ought to do it. Thanks, IngridH! Made for 123 Hits tag.
This made a very dense loaf, as stated, and had a nice texture and crust. Mine spread out a little during the second proofing, so didn't get very high, but still great with a bowl of soup and some cheeses. Made for ZWT 7.