Crusty Swiss Loaf

I had originally been trying to make bread rolls when an attempt using bacon and olives failed miserably. It tasted ok, but the shape – I mean, what is there to say? And so the bacon-olive dream mutated into a round loaf! 

This bread is easy to make and maintains its freshness for a long time thanks to the alpine rye and the Ruchmehl. It’s flavor fits with every meal, and it’s truly enjoyable with both sweet and sour toppings. 



  • 250g rye flour type 960
  • 250g water
  •   10g starter

DT: 26-28°C RT: 18-24 hours  TA: 200

Main dough:

  • 510g mature sourdough
  • 150g Alpine rye
  • 140g rye flour type 960
  • 200g Ruchmehl
  • 320g water 35-40°C
  •    17g salt
  •    10g yeast

MT: 5-6 minutes, mixing slowly DT: 30-32°C


  • Mix all ingredients together to make the dough.
  • Let the dough rise in the bowl for 20 minutes. 
  • After the dough has risen, form it into a round loaf and place it seamside-down in a proofing basket. 
  • One 3/4 proofed (45-60 minutes) place in an oven at 250°C with strong steam. 
  • As soon as enough cracks on the crust have formed, let the steam out of the oven (4-7minutes).
  • After initially baking the bread for 10 minutes at 250°C, lower the temperature to 210°C and bake until well-browned. 
  • Baking time: c. 60 minutes.