Step by step recipe:

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.
2. 5 min.
   The temperature of the wine is very important here, calculated from the basic temperature of this recipe (). This depends on:
   
    1. The temperature of your flour: °C or °F
    2. The room temperature in your kitchen: °C or °F
   
   To calculate the wine temperature, enter the values, then click on: or
   Result: your wine should be between ? and ?

   
   More information on those temperatures.
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.
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.
5. 5 min.
   Dice 175 g Comté cheese.
   
   Set aside.
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 10 g fine (or table) salt.
7. 10 min.
   Knead for 10 minutes.
8. 3 min.
   After 10 minutes of kneading, add the walnuts and Comté. Continue kneading just until these are well mixed in.
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.
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.
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.
12. 3 min.
    Preheat the oven to 460°F (240°C).
    
    Turn the loaves out and slash the tops.
13. 35 min.
    Bake for about 35 minutes, not forgetting the steam.
14. 
    Take out of the oven when nicely browned and leave to cool on a wire rack.