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.
"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.
60 K 4.4/5 (16 reviews)
6 hours 9 min.
Easy
4 loaves
8 IngredientsLast modified on: October 24th 2017
For 4 loaves, you will need:
- 1
6 cups plain white flour (French Type 65) - 2
2⁄3 cup rye flour - 3
2 2⁄3 cups dry white wine - 4
1 ½ cup walnuts - 5
1 ½ cup Comté cheese - 6
2 cups + 2 tablespoons leaven - 7
1 tablespoon yeast - 8
1 tablespoon salt
Change measures:
Times for this recipe
Preparation: 35 min.
Resting: 4 hours 50 min.
Cooking: 45 min.
All in all: 6 hours 9 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Put 6 cups plain white flour (French Type 65) and 2⁄3 cup 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 2 2⁄3 cups dry white wine. Do try to use a Jura white wine made with Savignin grapes if possible.
In this recipe, wine is used instead of the usual water, which will give the bread a very special flavour.
Weigh 2 2⁄3 cups 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.
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.
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 1 ½ cup 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.
Stage 6 - 5 min.
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.
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.
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.
Leave for 2 hours.
Stage 12 - 3 min.
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 330 RDI=130 % | 1,490 RDI=140 % | 340 RDI=50 % | 8,150 RDI=410 % | 34,110 RDI: 410 % |
| Per 100 g | 10 RDI=4 % | 50 RDI=5 % | 10 RDI=2 % | 290 RDI=10 % | 1,210 RDI: 10 % |
| Per loaves | 80 RDI=30 % | 370 RDI=40 % | 80 RDI=10 % | 2,040 RDI=100 % | 8,530 RDI: 100 % |
How much will it cost?
- For 4 loaves : 15.95 €
- Per loaves : 4.00 €
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)
Like these other recipes: Ocean bread, Seeded loaf, New leavened bread, Classic French white bread, "Psychedelic" sandwich bread, ... See them all 19
Dry white wine
Like these other recipes: Cheese tart, Filet mignon with mustard and tarragon sauce, Béarnaise sauce, Tomato meat balls, Spaghetti with mushrooms, ... See them all 67
Leaven
You can get more informations, or check-out other recipes which use it, for example: Pizza dough, Pogne de Romans, Benoîton, Ocean bread, Yeast-based flaky dough (for croissants), ... See them all 21
Comté cheese
Like these other recipes: Green bean and potato salad with paprika, Cubed salad, Hasselback or "Swedish-style" potatoes, Fried cheese toasties with avocado, Comtoise endive salad, ... See them all 38
Other recipes you may also like
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 6th 2021284 K 24.5 3 hours 8 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.66 M 74.3 4 hours 40 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017458 K4.2 2 hours 15 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017749 K 313.7 40 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...July 1st 2019478 K 24.4 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-29)
Note: We'll never share your e-mail address with anyone else.
Post a 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.