Swiss Farmer's Bread - Rye-Wheat Bread with Milk

Swiss Farmer's Bread – Rye and Wheat Mixed Bread with Milk

This bread thrives on its crust: diamond-shaped incisions, baked until firm, with a crumb that remains slightly softer than classic rye breads due to the milk content. Ruchmehl (dark wheat flour) contributes the typical rustic character of a Swiss farmer's bread.

The recipe is designed for loaves weighing 500g ingredients each and works for free-standing loaves.

Swiss Farmer's Bread

For a dough made from 375 g Ruchmehl and 120 g rye flour

• 375 g Ruchmehl (dark wheat flour)
• 120 g rye flour type 997
• 5 g dried wheat sourdough
• 10 g Megastabil (baking improver)
• 15 g baker's yeast
• 12 g salt
• 200 g milk (3.5% fat content)
• 190 g water

Knead all ingredients slowly for 6 minutes, then quickly knead for 3 to 4 minutes. The dough temperature should be around 25 °C.

Let the dough rest for almost 60 minutes, then round it and let the dough rise for up to 60 minutes, depending on the room temperature.

Before baking, lightly dust the surface with rye flour and cut in a diamond pattern. Bake at approximately 250 °C with steam. After 5 minutes, reduce the baking temperature to about 210 °C and bake the bread for a total of approximately 50 minutes.

Tip: The diamond-shaped incisions should be made quickly with a sharp knife or razor blade – this ensures the surface tears open cleanly and the bread develops its typical ear.