Veracruz-Style Rye Bread

Ingredients

In this Veracruz adaptation, we infuse the traditional Swiss Walliser Roggenbrot with the vibrant flavors of Veracruz cuisine. We incorporate Veracruz-specific ingredients such as chili peppers, lime, and cilantro to give the bread a distinct Mexican twist. The original recipe's simplicity is enhanced by the addition of these ingredients, resulting in a unique fusion of flavors. We alse have the original recipe for Walliser Roggenbrot, so you can check it out.

• 500g (4 cups) rye flour 500g (4 cups) rye flour
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 2 teaspoons salt 2 teaspoons salt
• 1 tablespoon sugar 1 tablespoon sugar
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons chopped cilantro 2 tablespoons chopped cilantro
• 2 jalapeño peppers, seeded and finely chopped 2 jalapeño peppers, seeded and finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 300ml (1 1/4 cups) warm water 300ml (1 1/4 cups) warm water

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 43g, 1g
• Protein: 6g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the rye flour, all-purpose flour, yeast, salt, and sugar.
2. 2.
   Add the olive oil, lime juice, chopped cilantro, jalapeño peppers, ground cumin, and paprika to the bowl.
3. 3.
   Gradually pour in the warm water while stirring the mixture with a wooden spoon.
4. 4.
   Once the dough starts to come together, transfer it to a floured surface and knead for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
7. 7.
   Punch down the risen dough and shape it into a round loaf. Place it on the prepared baking sheet.
8. 8.
   Cover the loaf with the kitchen towel and let it rise for another 30 minutes.
9. 9.
   Bake the bread in the preheated oven for 35-40 minutes or until it sounds hollow when tapped on the bottom.
10. 10.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Rye flour — Rye flour has less gluten than wheat flour, resulting in a denser texture. It's important to knead the dough thoroughly to develop the gluten and achieve a good rise.
• Jalapeño peppers — Adjust the amount of jalapeño peppers according to your desired level of spiciness. You can also substitute them with milder or hotter chili peppers based on your preference.

Tips & Tricks

• For a more pronounced lime flavor, you can add some lime zest to the dough.
• Serve the bread warm with a spread of avocado or cream cheese for an extra layer of creaminess.
• Experiment with different types of chili peppers to customize the level of heat in the bread.
• Toast slices of this bread and use them as a base for delicious open-faced sandwiches.
• Store the bread in an airtight container to maintain its freshness.

Serving advice

Serve Veracruz-Style Rye Bread as a side dish to complement hearty soups, stews, or grilled meats. It also pairs well with Mexican-inspired dips and spreads.

Presentation advice

Present the Veracruz-Style Rye Bread on a wooden cutting board or a rustic bread basket. Slice it thickly to showcase the speckled interior and serve with a sprinkle of chopped cilantro on top for an added touch of freshness.