Walliser Roggenbrot is a local delicacy of the canton of Valais, Switzerland where it is often thinly sliced and served with cheese and dried meats. It is a dense, rustic loaf with a slightly acidic yeast flavour. The lack of strong gluten in the dough makes the surface of the loaf crack attractively under its coating of flour while it's proofing. This particular recipe is a different version to the traditional Walliser Roggenbrot, which is a sourdough rye bread. This loaf is slightly sweet with dried fruit and is less dense with a lighter coloured crust.
2:15
TO PREP
0:35
TO BAKE
11
INGREDIENTS
EASY
DIFFICULTY
2 LOAFS
MAKES
Ingredients
100g melted butter
600g plain flour
250mL lukewarm full cream milk
25g fresh yeast (or 15g dried yeast)
0.5g saffron strands (or 1 tsp ground turmeric)
5g table salt
150g caster sugar
15g ground almonds
1 large egg (separate yolk and white)
75g sultanas
25g chopped almonds
Method
Combine yeast and lukewarm milk until dissolved, then add flour, saffron and develop into a pre-dough mixture. Leave to prove, to double in size for approximately 45 minutes.
Knock-back dough mixture, and add egg yolk, salt, sugar and melted butter and combine to a smooth dough mixture. Add sultanas and ground almonds and mix well. Leave to prove again in a warm place to double in size for approximately 45 minutes.
Divide proved dough in two even portions and shape into a rounded loaf. Brush with egg white and sprinkle chopped almonds on the top of each loaf. Prove one last time for approximately 45 minutes on a greased-proof tray and preheat oven to 180 degrees Celsius.
Bake the two loafs for approximately 35-45 minutes or until golden. Set aside to cool once baked and enjoy!
Recipe by Chef Daniel Frutiger