This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
76 K 4.4/5 (16 reviews)
6 hours 9 min.
Easy
8.00 €
2 loaves
8 IngredientsLast modified on: October 24th 2017
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: 1,415 grams
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 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.
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.
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 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.
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 | 160 RDI=60 % | 740 RDI=70 % | 170 RDI=30 % | 4,070 RDI=200 % | 17,050 RDI: 200 % |
| 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 2 loaves : 8.00 €
- 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: Hamburger buns, Benoîton, Loaf for "les filles'", Cretan Bread, Mustard baps, ... See them all 19
Dry white wine
Like these other recipes: French onion soup, Savoury French toast, Potatoes with prawns, Fish in white wine, Seafood sauerkraut, ... See them all 70
Leaven
You can get more informations, or check-out other recipes which use it, for example: Ali Baba bread, Pizza dough, Yeast-based flaky dough (for croissants), Pogne de Romans, Saucipain, ... See them all 21
Walnuts
Like these other recipes: Bistro-style endive salad, Caramelised walnuts, Poitevin twist, Beet leaf pesto, ... See them all 4
Other recipes you may also like
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version. October 3rd 2019460 K 24.5 6 hours 50 min.
Nougatine
Nougatine is a delicious nut toffee: caramel mixed with toasted flaked almonds. Not a dessert in itself, it is often used to decorate cakes and pastries. But those who enjoy good things are sure to want to eat it on its own! March 29th 2018351 K4 35 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018413 K5 40 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020545 K 44.2 14 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
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.