Bread

Description

Bread - Authentic recipe from Switzerland. Ready in 60 min. Try it now!

1. 1

   Dissolve 20 g yeast in 200 ml lukewarm milk with 25 g sugar. Mix 400 g white flour and 200 g rye flour with 12 g salt. Add the yeast mixture and 300 ml water. Add 30 g butter in pieces. Knead into a smooth dough (at least 8–10 minutes).

   ⏱️ approx. 20 min

   💡 Tip: Chleb (from Swiss German/Romansh for 'bread') is a simple mixed-flour loaf. The word 'Chleb' is related to the Slavic 'chleb' — evidence of ancient connections in Swiss linguistic history. An everyday mixed loaf.

2. 2

   Cover and let rise for about 1 hour until the dough has clearly doubled in size. Shape into a loaf or round. Let rise again for 30 minutes.

   ⏱️ approx. 90 min

   💡 Tip: The ratio of white to rye flour (here 2:1) produces a medium-weight bread — not as dense as pure rye, not as airy as pure white. A great everyday combination.

3. 3

   Bake in the oven at 200–220 °C (with steam) for about 30–40 minutes until golden brown. Cool on a wire rack. Serve with butter, cheese, or use as sandwich bread.

   ⏱️ approx. 38 min

   💡 Tip: The water/steam in the oven gives a lovely crust. The bread is done when it sounds hollow when tapped. Let it cool completely for the best crumb.