Swiss Style Loaf
Ready In: 1 hr 40 mins
Serves: 6
Ingredients
- 350 g whole wheat flour
- 150 g bread flour
- 12 g salt
- 25 g fresh yeast
- 40 g butter, melted
- 310 ml water
- 150 g emmenthaler cheese, cut into cubes
- handful basil, roughly torn
- plain flour, for dusting
Directions
- Mix the flours, salt, yeast, butter and water in a large bowl and work until the mixture forms a dough. Knead for five minutes, until smooth.
- Put the mix back in to the bowl, and leave to rest for 1 hour. Work half the Emmenthal and chopped basil into the dough and knead again until smooth.
- Set the oven to 210°C/gas 7. Roll the dough mix into a sausage and place on to a lightly greased baking sheet. Leave to rise for 1 hour.
- Make an incision along the top of the dough and scatter the rest of the Emmenthal into the incision.
- Dust with some plain white flour and cook for 25 minutes. Remove from the oven and leave to cool on a wire rack.
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