Swiss Cheese Rye Bread

"A yeast-raised sourdough that includes rye flour and Swiss cheese, a favorite combination of mine. Prep time includes resting times."
 
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photo by Red_Apple_Guy photo by Red_Apple_Guy
photo by Red_Apple_Guy
Ready In:
4hrs 55mins
Ingredients:
7
Yields:
1 1.5 lb loaf
Serves:
8
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ingredients

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directions

  • Mix the ingredients except cheese,.
  • knead for 2 or 3 min, stretch and fold (letter style, top to bottom, bottom to top and from side to side without tearing) and place in oiled straight-sided clear container.
  • Stretch and fold after 15 minutes, cover and rest for another 15 minutes. Stretch and fold once more and return to container.
  • Cover container and place in fridge.
  • When twice the volume (3 hours) lightly flatten, cover and allow to warrn about 1 hour.
  • spread cheese on top and roll into desired shape.
  • Preheat oven and an empty pan to 400F, adding water to the pan when oven is up to temperature.
  • 45 minutes or until doubled in volume.
  • bake for 12 min and rotate loaves, removing pan.
  • bake for 15 min more until 205 internally.
  • Cool on rack.

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RECIPE SUBMITTED BY

My wife and I live just outside of Atlanta, GA. Two daughters live in town, one with my two grandsons. My son is living in California. I'm a retired environmental manager at a manufacturing facility. My Mom and Dad would have loved this site. Dad was a huge collector of recipes and was in the food industry. Mom was a terrific cook as well. Another influence was a roommate at the Universtiy of Arkansas that was an excellent cook. Today I enjoy barbecuing and grilling year round and cooking in general. My latest adventure is in bread baking. I'm loving it and going to school on it right here on the bread forum. I'm active in a terrific church and also love fly fishing and fly tying.
 
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