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The Best of Winter Breads: Swiss Whole Grain Bread

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I admit it, I love fresh homemade breads. I would even go so far as to admit that I am addicted to them. There is just something about slicing into a fresh loaf of bread which is pure wonderment and then when that first slice enters my mouth, unadulterated bliss!

This particular bread is one of my favoirite and one of the most nutritious. It is a pure whole grain bread and consists of three different flours: white, whole wheat and rye. As you will note from the picture, the texture of this bread is unreal. The crust has a both a subtle natural nuttines and sweetness.

If you are an avid bread baker, you will notice the dough of this bread is very strange and if you make this recipe you might think you are erring in your ways. This dough is actually a cross between a dough and a batter. It is very wet. As a matter-of-fact, this is one of the few bread dough's I do not recommend kneading (it is almost impossible to do) but instead stirring.

Ingredients needed to make Swiss Whole Grain Bread (makes 2 loaves):

  • 2 2/3 cup flour
  • 1 ¼ cup whole wheat flour
  • 1 ½ cup rye flour
  • 1 Tbs. salt
  • 2 ½ tsp. yeast
  • 2 cups warm water
  • 2 cups buttermilk

Steps:

  1. In a large bowl whisk together the flours, salt and yeast to remove any lumps.
  2. Stir in the warm water and buttermilk to form a dough. Cover the dough and let rise 2 hours.
  3. Stir the dough down (since it is a moist dough you can’t really punch it down).
  4. Line the bottoms of 2 loaf pans with parchment paper.
  5. Spoon the dough into the loaf pans and set aside 1 hour to rise.
  6. Preheat oven to 425.
  7. Place in oven and bake 45 minutes or until done.
  8. Remove from oven and let cool in pans 15 minutes. Remove to a wire rack to cool completely.

The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.

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