1,356 easy and fully explained recipes, with 27,740 photos and 78 videos

Jura bread

This speciality bread is full of all the character of the Jura: dry white wine (made with Savagnin grapes, of course), diced Comté cheese and toasted walnuts.
"Jurassic bread" was is first name...

The loaves can be made long, as shown here, or as small rolls.

This is ideal as an aperitif snack, served sliced and maybe reheated briefly in the oven.

47K 16 4.4

Last modified on: October 24^th 2017

Keywords for this recipe:

For 2 loaves, you will need:

1 450 g plain white flour (French Type 65)
2 50 g rye flour
3 300 ml dry white wine
4 175 g walnuts
5 175 g Comté cheese
6 250 g leaven
7 5 g yeast
8 9 g salt
Total weight: 1,414 grams

Change these quantities to make: 1 loaves 2 loaves 4 loaves 6 loaves

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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.

Keeping

A few days, preferably in a cloth bag. Freezes very well.

Source

Home made.

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).

Possible allergens in this recipe: Gluten, Sulfites, Nuts, Milk

How much will it cost?

For 2 loaves : 7.96 €
Per loaves : 3.98 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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: New leavened bread, French baguettes, "Psychedelic" sandwich bread, Classic French white bread, Mustard baps, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Langoustine gratin, Rabbit terrine, Pea risotto "Mantecare", Creamy risotto with vegetables , Melting Epoisses on toast , ... All
	Leaven: You can get more informations, or check-out other recipes which use it, for example: Saucipain, French baguettes, Old style brioche, Ocean bread, New leavened bread, ... All
	Walnuts: You can check-out other recipes which use it, like for example: Caramelised walnuts, Bistro-style endive salad, Poitevin twist, ... All

Other recipes you may also like

Tomato tatin

A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
132K4.8 2 hours 35 min. December 5^th 2010

Crunchy salad

Crunchy vegetables, pine nuts and rice with a rémoulade dressing.
136K 14.6 36 min. April 3^rd 2011

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
250K3.9 46 min. February 21^th 2011

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
320K5 50 min. July 30^th 2021

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
288K3.8 21 min. February 21^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.