Ruchbrot (Swiss Rustic Rye-Wheat Bread)

Name: Ruchbrot (Swiss Rustic Rye-Wheat Bread)
Yield: 10
Cuisine: Switzerland
Ingredients: Ruchmehl (or a mix of whole wheat and bread flour) — 375 g (3 cups); Bread flour — 125 g (1 cup); Instant yeast — 2 tsp; Salt — 2 tsp; Warm water — 1 1/2 cups (360 ml); Honey or malt syrup — 1 tsp

The Quirky Foodster Team

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Servings

Ingredients

Ruchmehl (or a mix of whole wheat and bread flour) — 375 g (3 cups)
Bread flour — 125 g (1 cup)
Instant yeast — 2 tsp
Salt — 2 tsp
Warm water — 1 1/2 cups (360 ml)
Honey or malt syrup — 1 tsp

Method

Dissolve the yeast and honey in warm water and let stand for 5 minutes until foamy.
Mix the flours and salt in a large bowl, then add the yeast mixture and combine into a shaggy dough.
Knead for 10 minutes until smooth but still slightly tacky, then cover and prove for 1 hour until doubled.
Shape into a round or oval loaf, place on a floured baking sheet or into a preheated Dutch oven, and let rest for 20 minutes.
Score the top with a sharp knife, then bake at 230°C (450°F) for 40-45 minutes until deeply golden and hollow-sounding when tapped.
Cool completely on a wire rack before slicing.

Introduction: Made from ‘Ruchmehl’, a coarser, more nutrient-rich flour milled closer to the wheat’s bran, Ruchbrot has a distinctive earthy flavour and dense, chewy crumb, and is one of the most widely eaten everyday breads across Switzerland.

Cultural Background: Made from ‘Ruchmehl’, a coarser, more nutrient-rich flour milled closer to the wheat’s bran, Ruchbrot has a distinctive earthy flavour and dense, chewy crumb, and is one of the most widely eaten everyday breads across Switzerland.

Tips: Baking in a preheated Dutch oven with the lid on for the first 20 minutes creates extra steam for a crisp crust. Don’t overwork the dough — a slightly sticky texture gives the best open crumb.

Variations: Add a handful of sunflower or pumpkin seeds to the dough for extra texture. Use a mix of rye and wheat flour if Ruchmehl isn’t available.

Storage: Store wrapped in a cloth at room temperature for up to 4 days.

Reheating: Refresh slices by toasting, or warm the whole loaf briefly in the oven.

FAQs:

Q: What is Ruchmehl?

A: It’s a traditional Swiss flour milled closer to the wheat bran, giving bread a heartier flavour and darker colour than white flour.

Q: Can I substitute Ruchmehl?

A: A mix of whole wheat and white bread flour gives a similar, though slightly milder, result.