Name: Swiss Rye Bread
Yield: Two 6-inch round loaves
Cuisine: American
Ingredients: 2 teaspoons active dry or instant yeast; 2 teaspoons salt; 2 cups unbleached bread or all-purpose flour; 1½ cups dark rye flour, plus extra for outside of loaves; 1¼ cups warm water; ½ cup whole wheat flour; ¾ cup warm water (110 degrees); 1 teaspoon active dry or instant yeast; 1 cup unbleached bread or all-purpose flour

Preparation info

Two
6 inch round loaves

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

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