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{{#seo:
|title=Swiss dark flour and rye loaf a British recipe
|titlemode=replace
|keywords=#swissdarkflourandryeloaf #ryeflour #dough #yeast #flour #swiss #fridge #honey #knead #bake #rest
|hashtagrev=032020
|description=This is made with an unusual flour from Switzerland and in the UK it can be bought online from Shipton Mill
}}

{{Template:AdvancePreparation}}

This is made with an unusual [[Flour|flour]] from [[Switzerland]] and in the UK it can be bought online from [[Shipton Mill]].
{{recipesummary
|TotalCalories = 1827
|PortionCalories = 182
|DatePublished=23rd February 2013
|Author = JuliaBalbilla
|ImageComment =
|Servings = Servings: 10 - 1 large loaf
|Difficulty = 2
|TotalTime = 1 hour 10 minutes + resting time
|PrepTime = 30 minutes + resting time
|CookTime = 40 minutes
|Image = [[Image:Swiss dark flour and rye loaf recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''pretty nice''

4/5 

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

 [[User:Klapaucius|Klapaucius]])
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</table>

{{RecipeIngredients

| 170g [[Rye flour|rye flour]]
| 330g [[Swiss]] dark [[Flour|flour]]
| 10g fresh [[Yeast|yeast]]
| 335ml sparkling mineral water
| ½ teaspoons [[Sugar|sugar]]
| 1 teaspoon [[Salt|salt]]
| 2 teaspoons [[Olive oil|olive oil]]
}}
===Method===

{{RecipeMethod

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

===Recipe source===
* Adapted from a recipe by '''[http://www.shipton-mill.com/the-bakery/recipes/article-237/ Leslie Wilson]'''

{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Swiss recipes]]
[[Category:Bread and baking]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/swissdarkflourandryeloaf|#swissdarkflourandryeloaf]] [[Special:Search/ryeflour|#ryeflour]] [[Special:Search/dough|#dough]] [[Special:Search/yeast|#yeast]] [[Special:Search/flour|#flour]] [[Special:Search/swiss|#swiss]] [[Special:Search/fridge|#fridge]] [[Special:Search/honey|#honey]] [[Special:Search/knead|#knead]] [[Special:Search/bake|#bake]] [[Special:Search/rest|#rest]]
</code>

Swiss dark flour and rye loaf - Revision history

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