Monday, February 24, 2014

Weizenbrot (Swiss Rustic Bread)

Weizenbrot is a Swiss rustic yeast bread. It can be used for sandwiches but it is best dipped in fondue.


The bread is made using a fairly simple process but takes time to cook. The bread is first cooked briefly at 425 F and then for a longer time at 350 F. This ensures a beautiful crunchy crust and soft center.

You will need
2 cups bread flour (I used King Arthur bread flour)
3 1/4 oz. packets Fleischmann instant yeast
2 tsp. salt
2 tsp. oil
2 tbsp. honey
9 oz warm water

Mix all the ingredients except the water in a large mixing bowl. Using the water knead into dough. It will be very sticky. Do not use additional flour, oil or water.


Continue kneading and the dough will turn soft and will not be sticky anymore. It will stick to the bowl and will be springy and bounce back. Cover the dough and let it rise for about 20 minutes or to almost double in size.


Knead the dough again and shape it into a long rope. Start rolling the rope in on itself from one end. Tuck the outer edge under the roll. Never cut or break kneaded dough. Instead work with your hands to get it to the desired shape.


Place the shaped dough on a greased baking sheet and let it rest for about 20 minutes. Preheat oven to 425 F.


Bake for 10 minutes. Turn the bread around in the oven to get even browning. Bake for another 35 minutes or until a knife in the center comes out clean and the bread has a nice brown crust.


This is my entry for week four, day one of BM #37 for the theme Rolled and Baked. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#37.

7 comments:

  1. wow very delicious rustic bread :) I wud love to enjoy them with my bowl of hot soup :) lovely shape dear !!

    ReplyDelete
  2. beautiful...this looks so close to store bought version, very well done

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  3. Wow I want to make this. How many grams/ tsp is the yeast?

    ReplyDelete
    Replies
    1. 3 packets of 1/4 oz each would be 4.5 tsp of yeast

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