Jura bread


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.
16,9164.4/5 for 16 ratings
Grade this recipe:

Last modified on: October 24th 2017

For 2 loaves, you will need:

Change those ingredients for: 1 loaves 2 loaves 4 loaves 6 loaves

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
34 min.4 hours 50 min.45 min.6 hours 9 min.
Keeping: A few days, preferably in a cloth bag. Freezes very well.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 3 min.
Jura bread : Photo of step #1
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.
Jura bread : Photo of step #2
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
Jura bread : Photo of step #3
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.
Jura bread : Photo of step #4
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.
Jura bread : Photo of step #5
Dice 175 g Comté cheese.

Set aside.

Stage 6 - 5 min.
Jura bread : Photo of step #6
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.
Jura bread : Photo of step #7
Knead for 10 minutes.

Stage 8 - 3 min.
Jura bread : Photo of step #8
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.
Jura bread : Photo of step #9
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.
Jura bread : Photo of step #10
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
Jura bread : Photo of step #11
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.
Jura bread : Photo of step #12
Preheat the oven to 460°F (240°C).

Turn the loaves out and slash the tops.

Stage 13 - 35 min.
Jura bread : Photo of step #13
Bake for about 35 minutes, not forgetting the steam.

Stage 14
Jura bread : Photo of step #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 valueProteins CarbohydratesFats
4,078 Kcal or 17,074 Kj140 gr504 gr167 gr
204 %54 %48 %25 %
Per 100 g
Energetic valueProteins CarbohydratesFats
288 Kcal or 1,206 Kj10 gr36 gr12 gr
14 %4 %3 %2 %
Per loaves
Energetic valueProteins CarbohydratesFats
2,039 Kcal or 8,537 Kj70 gr252 gr84 gr
102 %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).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Plain white flour (French Type 65)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Loaf for "les filles'", French baguettes, Roscoff loaf, Leavened bread, Poitevin twist, ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with mushrooms, Creamy risotto with diced vegetables and flax seeds, Langoustine gratin, Béarnaise sauce, Turban of sole with langoustines, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Old style brioche, Benoîton, Sandwich bread, Seeded loaf, Saucipain, ... All
Comté cheeseComté cheese: You can get more informations, or check-out other recipes which use it, for example: Cocotte eggs with Comté, Cubed salad, Two-cheese vegetable gratin, Spinach and Comté Loaf, Involtinis, ... All

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