Swiss Whole Wheat Bread with sourdough (Ruchbrot)
Ruchbrot is a common Swiss bread made from Ruchmehl and yeast which is backed at high temperature. The main problem in any bread baking is the availability of the correct flour. Flours are not regulated by international standards. Even the flour form wheat are often very different and can give different results. The milling process resulting in a different composition of endosperm, bran and germ particles. Ruchmehl: Flour that still contains part of the outer shell layers and has a high protein content. Ruchmehl cannot be found in the USA .
A good alternative is a mixture of flours that contain be chakki atta flour. This flour is used to make flatbreads such as chapati, roti, naan, paratha, and puri. It is a whole wheat bread made out of hard wheat and has, therefore, a high protein content.
- To make the dough:
- 1 cup whole wheat flour
- 2 cups chakki atta flour
- 3/4 cup white flour
- 1/4 cup oats
- 1/2 cup semolina
- 1 tsp gluten
- 2 cups water
- 1/3 cup sourdough
- After 3h add:
- 1/8 cup water for 2 tsp of salt
- 1 tbsp molasses
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Take sourdough out from the refrigerator and activate for a few hours until you see bubbles
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Add all the ingredient to make the dough except the salt and molasses.
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Start mixing for 10 min at low speed; if it is too dry add more water if you have added too much water then add a little white flour
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Mix now for 10 minutes at a fast speed to get a smooth consistency. If you are using a bread machine, then you can turn the dough cycle off and remove the hooks and let it proof for 3 hours.
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After 3 hours the dough should be raised. The poke holes in the dough and add 1 tbsp of molasses
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add the salt water too and let it sit for a few minutes before working it in.
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Now fold the right side over the left (long side).
Press down and repeat 2 times
Turn the dough 90 degrees and press down and repeat the process above
Now work to the folding over the short side and do the same as above.
Let it rest and repeat the process every 30 minutes for the next 4 times.
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Finally, let it rise for another hour and then cover with plastic and put overnight in the refrigerator
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Use a backing or pizza stone and heat the oven to 500 F.
And a water pan on the floor of the oven. Add 1 cup of water
Remove the dough from the refrigerator that is raised very well.
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Remove the dough carefully without squeezing it and put it on a well-floured aluminum sheet. Form slightly and make cross cuts on the top.
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Cover the dough with an aluminum foil and put into the oven
Add 1 cup of water and spray water into the hot oven. Now bake:
15 min 500F
15 min 450F
remove aluminum foil
10 min 450F
10 min 400F
5 min 350F
10 min without heating
remove from the oven and put on a cooling rack
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