Swiss Ruchmehl Type 1200 – hearty baked goods with depth
With this Ruchmehl, you can bake authentic Swiss pastries with a distinctive, robust flavor and a rustic crumb. The genuine Swiss Ruchmehl is further enhanced by rye sourdough, wheat protein, and barley malt – for more character and longer freshness.
✓ Type 1200 – darker flour with a distinct flavor and robust crumb
✓ Sourdough, wheat protein, and barley malt – natural flavor enhancement and improved dough stability
✓ High dough yield TA 180–190 – ideal for long dough fermentation and even better flavor development
✓ Versatile – for loaves, rolls, and even preferments (poolish)
✓ Creative processing – enables a variety of rustic baked goods with optimal dough consistency
Tip: Utilize the high dough yield for long, cold fermentations in the refrigerator – this develops even more aroma and makes the crumb even more open. This flour particularly shines in preferments (poolish).
Swiss Farmer's Bread – Rye mixed bread with milk
Ingredients:
- 375 g Ruchmehl
- 120 g Rye flour Type 997
- 5 g dried wheat sourdough
- 10 g Megastabil
- 15 g baker's yeast
- 12 g salt
- 200 g milk (3.5% fat)
- 190 g water
Preparation:
Knead slowly for 6 minutes, then knead quickly for 3–4 minutes (dough temperature approx. 25 degrees C). Let the dough rest for almost 60 minutes, then round it, let the dough piece rise for up to 60 minutes depending on the temperature. Lightly dust the surface with rye flour, cut diamond-shaped incisions. Bake at approx. 250 degrees C (with steam), after 5 minutes reduce the baking temperature to approx. 210 degrees C, baking time approx. 50 minutes for 500g loaves.
Swiss Baguette Rustico – Rustic Baguette with Preferment (Poolish)
Poolish:
- 100 g Swiss Ruchmehl
- A scant gram of yeast
- 120 g water
Simply mix ingredients until homogenous, do not knead. Let the poolish stand at room temperature for approx. 1 hour, then refrigerate for 16 hours (5 degrees C).
Main dough:
- 120 g Poolish
- 400 g Swiss Ruchmehl
- 13 g salt
- 30 g Baguette mix France 10%
- 10 g baker's yeast
- 270 g water
Preparation:
Knead everything slowly for 7 minutes, then quickly for 3–4 minutes, until the dough detaches from the side of the bowl. Let the dough rest for 45 minutes. Weigh out baguette pieces of approx. 300–350 g, loosely fold them, cover and let them rest for a short intermediate proof, then shape into baguettes, lightly roll in rye flour, and let rise for an hour (or longer if desired). Bake with the seam facing up at approx. 250 degrees C (with steam), after approx. 8 minutes reduce the temperature to approx. 210 degrees C. Baking time approx. 35 minutes, bake until nicely crispy.
St. Galler Bürli – Mildly leavened Swiss small bread
Basic recipe:
- 500 g Ruchmehl
- 13 g salt
- 10–15 g (to taste) dried wheat sourdough
- 10 g yeast
- 450 g water
Preparation:
Knead all ingredients slowly for 3 minutes, then quickly for 6–8 minutes until the dough detaches from the side of the bowl. Let the dough rest for 30 minutes, then fold it once (improves dough stability), allow the dough a short intermediate proof. Pinch off dough pieces of approx. 150 g and lightly round them, keeping the dough pieces floured. Place the dough pieces next to each other and let them rise for 40 minutes. Bake at a very high temperature (270 degrees C), after 5 minutes reduce the temperature by 40 degrees. Baking time approx. 45 minutes. Do not steam the small breads during baking – the individual small breads should lightly stick together during baking (like stick rolls).
Ingredients list:
Ruchmehl (wheat flour), rye sourdough – dried, barley malt, wheat protein, acerola
Nutritional information (per 100 g):
Energy (KJ): 1,376
Fat: 1.7 g
of which saturated fatty acids: 0.3 g
Carbohydrates: 64.4 g
of which sugar: 0.6 g
Fiber: 4.8 g
Protein: 13.5 g
Salt: 0.01 g
Allergens: Cereals containing gluten