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Ruchbrot: photo of the dish
Illustrative photo: Petar Marjanovic — CC BY-SA 3.0, Wikimedia Commons
Snacks & baking

Ruchbrot

Rye and wheat bread typical of German-speaking Switzerland, with a dense, moist crumb and a thick crust. It keeps for several days and is enjoyed spread with butter or served with cheese.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

324 kcal per serving

Protein
9 g
Carbohydrates
61.3 g
of which sugars
4.2 g
Fat
3.3 g
Fiber
5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a large bowl, mix both flours, the yeast, the salt and the sugar (or the molasses).
  2. Pour in the lukewarm water and the oil, then stir with a spoon until you get a sticky dough.
  3. Knead for 8 to 10 minutes by hand or with a mixer until the dough is soft but still moist.
  4. Cover and let it rise for 1 hour 30 minutes at room temperature, until the dough has doubled in size.
  5. Gently knock back the dough, shape it into a large ball or a long loaf, then place it on a floured tray.
  6. Let it rest for another 30 minutes, then make a few slashes on the surface with a knife.
  7. Bake at 220 °C for 15 minutes, then lower to 190 °C and continue for 30 to 35 minutes.
  8. The bread is done when it sounds hollow when tapped underneath. Let it cool on a rack before slicing.

Variations and tips

With walnuts. Add 50 g of chopped walnuts to the dough while kneading for a more pronounced flavour.

With what you can find here. Replace the molasses with honey, and the rye flour with a mix of rye and wholemeal flour if needed.

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Original Ecomely recipe.