Swiss dark flour and rye loaf: Difference between revisions

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====Random recipe review====
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'''<span class="reviewTitle">pretty nice</span>'''
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span>
<span class="reviewDesc">Quite heavy though, don't need lots of this.</span>
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]])</span></span>
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|TotalCalories = 1827
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|CookTime = 40 minutes
|CookTime = 40 minutes
|Image = [[Image:Swiss dark flour and rye loaf recipe.jpg|alt=Electus]]
|Image = [[Image:Swiss dark flour and rye loaf recipe.jpg|alt=Electus]]
<span class="reviewHeader">
====Random recipe review====
</span>
''<span class="reviewTitle">pretty nice</span>''
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span>
<span class="reviewDesc">Quite heavy though, don't need lots of this.</span>
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]])</span></span>
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Revision as of 12:01, 31 December 2021


Swiss dark flour and rye loaf
Electus

Random recipe review

pretty nice 4/5

Quite heavy though, don't need lots of this.

Klapaucius)
Servings:Servings: 10 - 1 large loaf
Calories per serving:182
Ready in:1 hour 10 minutes + resting time
Prep. time:30 minutes + resting time
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:23rd February 2013

This recipe needs advance preparation!

This is made with an unusual flour from Switzerland and in the UK it can be bought online from Shipton Mill.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Mix the yeast in with 100g of the rye flour and 135ml water and the sugar or honey to form a batter.
  2. Leave to rise overnight in the fridge.
  3. The following morning, remove from the fridge and bring up to room temperature.
  4. Add the remaining 70g rye flour, all of the Swiss dark, the remaining 200ml water, salt and oil.
  5. Knead according to your chosen method.
  6. Shape into a ball and allow to rest, covered, until doubled in size.
  7. Gently deflate the dough and repeat the previous step.
  8. Shape the dough as desired or place in a loaf tin.
  9. Cover and prove until it has increased by about two thirds.
  10. Place the loaf in the oven and then turn on the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
  11. Bake until the loaf is golden brown (about 40 minutes, but check after 30) and allow to cool on a rack.


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