Swiss Whole Wheat and Rye Bread

Name: Swiss Whole Wheat and Rye Bread
Cuisine: Switzerland
Ingredients: 1 cup unsifted unbleached all-purpose flour; 2 teaspoons dried yeast; ½ teaspoon ground cumin; 1½ cups unsifted bread flour; 1 cup unsifted medium rye flour; 1 cup unsifted whole wheat flour; 2 cups ready-to-use levain; 4 teaspoons salt; 2 tablespoons walnut oil; 1½ cups coarsely cracked wheat (bulgur), barely moistened with a bit of water; 1½ cups coarsely cracked wheat (bulgur), barely moistened with a bit of water; 1½ cups coarsely cracked wheat (bulgur), barely moistened with a bit of water; White bolted cornmeal

Schweizer Korn und Roggen Brot

Preparation info

LFR—2 loaves, each to serve
6 to 8
people

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This was my most favorite bread when I lived in Switzerland. It is excellent spread with butter and sandwiched with air-dried mountain ham or prosciutto. Serve a bowl of small French cornichons on the side. The baking of these loaves is long and progressive to insure good even crumb in the baked dough.

Ingredients

1 cup unsifted unbleached all-purpose flour
2 teaspoons dried yeast
½

Method

Prepare a small starter with the all-purpose flour, yeast, and cumin powder. Add as much warm water as needed to make a soft dough. Let rise until doubled in bulk, 2½ to 3 hours.

Mix the bread flour, rye, and whole wheat flours together on a work surface and make a well in the mixture. Place the levain and starter in the well. Dissolve the salt in the water and pour into the well. Work