Swiss-style mixed-grain loaves have a texture halfway between that of lighter French or Italian loaves and heavier German loaves. The loaf requires two separate overnight risings, but its rich flavour is worth the time.
HANDS-ON TIME 45 minutes
TOTAL TIME 33 hours
MAKES 1 large loaf, 20 slices
INGREDIENT
LEVAIN:
1 cup warm water
+ 2 tbsp (100°F/38°C)
1 tsp milk
½ tsp active dry yeast
⅔ cup whole (dark) rye flour
⅔ cup white bread flour
⅓ cup whole wheat flour
LOAF:
⅔ cup warm water
(100°F/38°C)
1 tbsp malt syrup
½ tsp active dry yeast
½ cup whole spelt flour
2 tsp salt
2¼ cups white bread flour (approx)
DIRECTIONS
LEVAIN: In large bowl, combine warm water with milk. Sprinkle in yeast; let stand until frothy, about 10 minutes.
Stir in rye flour, white bread flour and whole wheat flour until smooth.
Using wooden spoon, beat 100 strokes in same direction until gluey.
Scrape down side of bowl. Cover with plastic wrap; let stand at cool room temperature in draft-free place for 12 hours. (Make-ahead: Let stand for up to 24 hours.)
LOAF: In large bowl, stir warm water with malt syrup. Sprinkle in yeast; let stand until frothy, about 10 minutes.
Stir in spelt flour and salt. Scrape in Levain; beat until combined. Stir in white bread flour to form wet, shaggy dough. Knead, adding up to ½ cup more white bread flour as necessary to prevent sticking, until smooth and elastic, 12 to 15 minutes in stand mixer with dough hook on medium-low speed or about 20 minutes by hand. Transfer to
greased bowl, turning to grease all over. Cover bowl with plastic wrap; refrigerate overnight.
Bring dough to room temperature, 2 to 3 hours. Punch down dough; on lightly floured surface, knead gently for 1 minute. Shape into smooth ball, pulling down edge and pinching together underneath. Cover with
tea towel; let rest for 15 minutes.
Flatten dough into 12- x 8-inch (30 x 20 cm) rectangle; fold long sides in to meet in centre. Pinch seam and ends to seal. Cut 20-inch (50 cm) piece of thin kitchen string; lay string crosswise across centre of parchment paper–lined or rye flour–dusted rimmed baking sheet.
Place loaf, seam side down, on baking sheet so that loaf is centred on and perpendicular to string, leaving both ends of string exposed.
Cover with tea towel; let rise in warm draft-free place until doubled in bulk, 1 hour.
Using razor blade or sharp serrated knife, score ½-inch (1 cm) deep slash lengthwise down centre of loaf; bring string up around centre of loaf, cutting loaf in half crosswise. Remove string. Bake loaf in 450°F (230°C) oven for 20 minutes, sprinkling bottom of oven with a couple of handfuls of water when putting loaf in oven and again after 3 minutes of baking.
Reduce heat to 400°F (200°C); bake until crust is firm and loaf sounds hollow when tapped on bottom, about 20 minutes. Let cool on rack.
NUTRITIONAL INFORMATION, PER EACH OF 20 SLICES: about 109 cal, 4 g pro, 1 g total fat (trace sat. fat), 22 g carb, 2 g fibre, 0 mgchol, 231 mg sodium, 67 mg potassium. % RDI: 1% calcium, 9% iron, 13% folate.
