955 easy and fully explained recipes, with 20,551 photos and 77 videos

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.


Grade this recipe :

Last modified on: October 24th 2017

For 2 loaves, you will need:

How long does it take?

PreparationRestingCookingStart to finish
34 min.4 hours 50 min.45 min.6 hours 9 min.
Preservation: 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

1 Jura bread : Photo of step #1Put 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.
3 min.
2 Jura bread : Photo of step #2In 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.
5 min.
3 Jura bread : Photo of step #3Once 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.
1 hour
4 Jura bread : Photo of step #4Meanwhile, toast 175 g walnuts by putting them on a baking sheet in the oven at 360°F (180°C) for 10 minutes. Set aside. 10 min.
5 Jura bread : Photo of step #5Dice 175 g Comté cheese.

Set aside.
5 min.
6 Jura bread : Photo of step #6After 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. 5 min.
7 Jura bread : Photo of step #7Knead for 10 minutes. 10 min.
8 Jura bread : Photo of step #8After 10 minutes of kneading, add the walnuts and Comté. Continue kneading just until these are well mixed in. 3 min.
9 Jura bread : Photo of step #9Gather the dough into a ball and transfer to a clean bowl. Cover with a plastic sheet.

Leave to rest for 1 hour 30 minutes.
1 hour 30 min.
10 Jura bread : Photo of step #10After 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.
20 min.
11 Jura bread : Photo of step #11After 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.
2 hours
12 Jura bread : Photo of step #12Preheat the oven to 460°F (240°C).

Turn the loaves out and slash the tops.
3 min.
13 Jura bread : Photo of step #13Bake for about 35 minutes, not forgetting the steam. 35 min.
14 Jura bread : Photo of step #14Take out of the oven when nicely browned and leave to cool on a wire rack.


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
CaloriesProteins CarbohydratesFats
4093142 gr504 gr167 gr
205 %55 %48 %25 %
Per 100 g
CaloriesProteins CarbohydratesFats
28910 gr36 gr12 gr
14 %4 %3 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 2 loaves : 7.78 €
Per loaves : 3.89 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (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: Cretan Bread, Leavened bread, Ali Baba bread, Roscoff loaf, Benoîton, ... [All]
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Seven-hour lamb, Curried prawn risotto, Spaghetti with mussels and basil, Spring veal sauté , Polenta with spinach and soft-poached egg, ... [All]
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Saucipain, Sandwich bread, Leavened bread, French baguettes, Pogne de Romans, ... [All]
WalnutsWalnuts: You can check-out other recipes which use it, like for example: Caramelised walnuts, ... [All]

visitors have also looked at

Tomato tatin
Tomato tatin
Crunchy salad
Crunchy salad
Soft fruits in sabayon
Soft fruits in sabayon
Finger biscuits
Finger biscuits
Herb olive oil
Herb olive oil

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page