Walliser Rye Bread

Ingredients

• 500g (4 cups) rye flour 500g (4 cups) rye flour
• 250g (2 cups) bread flour 250g (2 cups) bread flour
• 10g (2 tsp) salt 10g (2 tsp) salt
• 15g (1 tbsp) honey 15g (1 tbsp) honey
• 15g (1 tbsp) active dry yeast 15g (1 tbsp) active dry yeast
• 400ml (1 ¾ cups) warm water 400ml (1 ¾ cups) warm water

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 1g / 0.2g saturated
• Carbohydrates: 38g / 1g sugars
• Protein: 5g
• Fiber: 6g
• Salt: 390mg

Preparation

1. 1.
   In a large mixing bowl, combine the rye flour, bread flour, and salt.
2. 2.
   In a separate bowl, dissolve the honey in warm water. Sprinkle the yeast over the water and let it sit for 5 minutes until foamy.
3. 3.
   Pour the yeast mixture into the flour mixture and mix until a sticky dough forms.
4. 4.
   Transfer the dough 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 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 220°C (425°F). Place a baking stone or baking sheet in the oven to preheat as well.
7. 7.
   Punch down the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet.
8. 8.
   Cover the loaf with a kitchen towel and let it rise for another 30 minutes.
9. 9.
   Using a sharp knife, make diagonal slashes on the top of the loaf.
10. 10.
    Place the baking sheet with the loaf on the preheated baking stone or baking sheet in the oven.
11. 11.
    Bake for 35-40 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
12. 12.
    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 is important to knead the dough thoroughly to develop the gluten that is present. If the dough feels too sticky, you can add a little more bread flour during kneading.
• Active dry yeast — Make sure the yeast is fresh and active. If your yeast doesn't foam after being dissolved in water, it may be expired, and the bread won't rise properly. In that case, you'll need to get fresh yeast before proceeding with the recipe.

Tips & Tricks

• For a more pronounced rye flavor, you can replace a portion of the bread flour with additional rye flour.
• To achieve a crispier crust, you can place a pan of water in the oven while baking the bread. The steam created will help develop a crusty exterior.
• If you prefer a softer crust, you can brush the loaf with melted butter immediately after removing it from the oven.

Serving advice

Walliser Rye Bread is best enjoyed fresh and warm. Serve it alongside Swiss cheeses, cured meats, or as a side to hearty soups and stews. It also makes a delicious base for open-faced sandwiches.

Presentation advice

To showcase the rustic charm of Walliser Rye Bread, present it on a wooden cutting board or a traditional Swiss bread basket. You can sprinkle some rye flour on top of the loaf for an extra touch of authenticity.