Name: Walliser Roggenbrot (Swiss Sourdough Rye Bread from the Valais)
Yield: Makes one 15-18 cm round loaf
Cuisine: Swiss
Ingredients: 1½ teaspoons fine sea salt; 100 g room-temperature tap water, about 24°C; All of the sponge; 50 g strong white bread flour; 40 g sourdough starter, fed twice during the previous 24 hours; 50 g dark rye flour; 200 g room-temperature tap water, about 24°C; 350 g dark rye flour, plus more for dusting

Preparation info

Makes
one
15-18 cm round loaf

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

The mountainous areas of the Valais canton in the middle west of Switzerland are home to commercial vineyards located at the highest altitude in Europe outside the village of Visperterminen. The mountains aren’t suitable for growing wheat, so rye is the grain of choice for bread baking in the Valais. Walliser roggenbrot is protected by an AOC designation, which means that it may only be sold as such if it meets the standards set out by the Swiss Federal Office of Agriculture. The rec