Jura bread - Cooking-ez.com

Preparation	Resting	Cooking	Start to finish
34 min.	4 hours 50 min.	45 min.	6 hours 9 min.

Step by step recipe

Stage 1 - 3 min.

Put 450 g plain white flour (French Type 65) and 50 g rye flour into a food-processor bowl.

In this recipe, wine is used instead of the usual water, which will give the bread a very special flavour.

Weigh 300 ml dry white wine. Do try to use a Jura white wine made with Savignin grapes if possible.

Stage 2 - 5 min.

In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 56-60°C.

You can calculate the temperature of the water for this recipe in one click, using this small calculator.

Stage 3 - 1 hour

Once the wine is at the right temperature, pour it onto the flour and mix for 5 minutes, just enough to mix the wine into the flour.

Cover the dough with a plastic sheet and leave to rest for 1 hour.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 4 - 10 min.

Meanwhile, toast 175 g walnuts by putting them on a baking sheet in the oven at 360°F (180°C) for 10 minutes. Set aside.

Stage 5 - 5 min.

Dice 175 g Comté cheese.

Set aside.

Stage 6 - 5 min.

After resting for 1 hour, remove the plastic sheet from the bowl of dough and add 250 g leaven, 5 g yeast and 9 g salt.

Stage 7 - 10 min.

Knead for 10 minutes.

Stage 8 - 3 min.

After 10 minutes of kneading, add the walnuts and Comté. Continue kneading just until these are well mixed in.

Stage 9 - 1 hour 30 min.

Gather the dough into a ball and transfer to a clean bowl. Cover with a plastic sheet.

Leave to rest for 1 hour 30 minutes.

Stage 10 - 20 min.

After resting, cut the dough into pieces of the required size and roll into balls.

Cover the balls with a plastic sheet and leave to rest for 20 minutes.

Stage 11 - 2 hours

After this resting, shape the balls into loaves and lay in proving baskets (bannetons) or tins (or your choice of mould) lined with a cloth.

Leave for 2 hours.

Stage 12 - 3 min.

Preheat the oven to 460°F (240°C).

Turn the loaves out and slash the tops.

Stage 13 - 35 min.

Bake for about 35 minutes, not forgetting the steam.

Stage 14

Take out of the oven when nicely browned and leave to cool on a wire rack.

Remarks

To be sure the wine is at the right temperature, it is best to microwave it in its container by 10 second bursts, checking with an electronic thermometer each time. If you do not have a microwave, heat the wine in a small pan on low heat until it reaches the right temperature.

If you are baking your bread in a proper bread oven, sit each loaf on a sheet of cooking parchment, otherwise the cheese will stick them to the oven floor. Of course, if you do not have the authentic ingredients from the Jura (such a pity!), you can use any dry white wine and an easily available cheese like Emmental. These will work just fine.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,768 Kcal or 15,776 Kj	140 gr	504 gr	167 gr
188 %	54 %	48 %	25 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
266 Kcal or 1,114 Kj	10 gr	36 gr	12 gr
13 %	4 %	3 %	2 %

Per loaves
Energetic value	Proteins	Carbohydrates	Fats
1,884 Kcal or 7,888 Kj	70 gr	252 gr	84 gr
94 %	27 %	24 %	13 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

This recipe uses (among others)

	Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Poitevin twist, Cretan Bread, Mixed seed grissini, Loaf for "les filles'", "Psychedelic" sandwich bread, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Seafood sauerkraut, Fillets of sole Dieppoise, Melting Epoisses on toast , Pork chops with a duo of brassicas, Rabbit terrine, ... All
	Leaven: You can get more informations, or check-out other recipes which use it, for example: Pizza dough, Saucipain, Special small breads, Sandwich bread, Benoîton, ... All
	Comté cheese: You can get more informations, or check-out other recipes which use it, for example: Deep leek and potato quiche, Involtinis, Grandma's salad, Chicken Brussels pie, Mozzarella pasta bake, ... All

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