Baking
79
Swiss farmhouse bread
Preparation time: 180 minutes
Makes 1 loaf (approx. 750 g)
Ingredients
500 g farmhouse bread mix
(or 350 g strong white flour and150 g
rye flour)
1–1¹/₂ tsp salt
25 g fresh yeast
300 ml lukewarm milk
A little flour
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm milk.
Then add to the wheat flour, rye flour
and salt and knead until you get a soft,
smooth dough. Cover the dough and
leave to prove at room temperature for
60 minutes.
Lightly knead the dough and shape into
a round loaf. Place on a baking tray or a
Gourmet perforated baking tray and
dust with flour. Score along the top of
the loaf and across it approx. 1 cm
deep and then prove again at room
temperature for 30 minutes. Pre-heat
the oven 10 minutes before the end of
this proving phase.
Recommended settings
Oven function: Automatic programmes
Programme: Bread \ Swiss farmhouse
bread
Shelf level: see display
Duration: approx. 50 minutes
Alternative settings
Oven function: Moisture plus
Temperature: 200 °C
Pre-heat: yes
Heating-up phase: rapid
Shelf level: 2 [1] (1)
Number/type of bursts of steam:
3 bursts of steam/Manual
Amount of water: see display
1st burst of steam: 6 minutes after the
start of the programme
2nd burst of steam: after another
6 minutes
3rd burst of steam: after another
6 minutes
Duration: 40–50 minutes
Tip
This bread can be varied by adding
diced ham, nuts etc. to the dough.
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