Buurebrot / Swiss Half-Rye Bread Recipe

RatingDifficultyBeginner

Buurebrot, or Swiss half-rye bread, is a dense, slightly sweet bread made with a mix of rye and wheat flour. It is typically baked in a round loaf and has a chewy, crusty texture. This bread is often served with cheese or ham, and is a popular choice for sandwiches.

Yields1 Serving
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
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 150 g Rye flour
 1 ts Salt
 850 g Strong white flour
 1 ts Dry yeast
 3 c Water


1

(Strong white flour is the UK term for all-purpose flour.

2

) Mix the yeastin 1/2 C of the water at blood heat, and leave 15 minutes to proof.

3

Siftthe mixed wheat and rye flours into a mixing bowl to warm.

4

When the yeasthas proofed, make a well in the flour, pour the yeast mixture in, and coverit over with a little flour.

5

Leave for 20 minutes to set the sponge.

6

Whenthis time has elapsed, begin mixing (or kneading with the dough hook ifusing a mixer).

7

Add 2 cups of the water, check for texture, and add therest if necessary.

8

Knead vigorously.

9

If using a dough hook, somewhere about10 minutes into the process the dough will suddenly change texture andrequire more flour.

10

Add it (probably about another 150 g).

11

Turn the doughinto an oiled bowl to rise.

12

The texture will be somewhat sticky.

13

Afterallowing to rise for 1-1

14

Turn into nonstick pans (or greased ones) and allowto rise for another hour.

15

Bake at 220C for 35 minutes.

16

Turn out of the pansand allow to sit in the still-hot oven upside down for 5 minutes to hardenthe crusts.

17

Let sit overnight before cutting.

CategoryCuisineTags

Ingredients

 150 g Rye flour
 1 ts Salt
 850 g Strong white flour
 1 ts Dry yeast
 3 c Water

Directions

1

(Strong white flour is the UK term for all-purpose flour.

2

) Mix the yeastin 1/2 C of the water at blood heat, and leave 15 minutes to proof.

3

Siftthe mixed wheat and rye flours into a mixing bowl to warm.

4

When the yeasthas proofed, make a well in the flour, pour the yeast mixture in, and coverit over with a little flour.

5

Leave for 20 minutes to set the sponge.

6

Whenthis time has elapsed, begin mixing (or kneading with the dough hook ifusing a mixer).

7

Add 2 cups of the water, check for texture, and add therest if necessary.

8

Knead vigorously.

9

If using a dough hook, somewhere about10 minutes into the process the dough will suddenly change texture andrequire more flour.

10

Add it (probably about another 150 g).

11

Turn the doughinto an oiled bowl to rise.

12

The texture will be somewhat sticky.

13

Afterallowing to rise for 1-1

14

Turn into nonstick pans (or greased ones) and allowto rise for another hour.

15

Bake at 220C for 35 minutes.

16

Turn out of the pansand allow to sit in the still-hot oven upside down for 5 minutes to hardenthe crusts.

17

Let sit overnight before cutting.

Buurebrot / Swiss Half-Rye Bread Recipe

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