Swiss Rye Bread

This is one of my favorite rye breads. It has a rich, nutty flavor, emphasized by the little bit of whole wheat flour in the sponge.

Loosely adapted from La Boulangerie Suisse, a publication of the Richemont Baking School in Lucerne, this bread is typical of peasant breads made in the western, French-speaking part of Switzerland.

Please note that the sponge has a long rising time. Try to arrange to mix, form, and bake the bread soon af