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92 Swiss farmhouse bread Makes one 15-slice loaf | Preparation time: 160 minutes Ingredients For the dough: 25 g fresh yeast 300 ml lukewarm milk 350 g plain white flour 150 g rye flour 1 tsp. salt For dusting: 1 tbsp. plain white flour Accessories: Baking tray or universal tray Preparation Stir the yeast into the milk to dissolve it. Add to the flour and salt and knead to form a soft, smooth dough. Shape the dough into a ball, place it in a bowl and cover with a damp cloth. Leave to prove at room temperature for 60 minutes. Shape the dough into a round loaf and place on the universal tray. Dust with flour. Score the top of the dough lengthways and crosswise to a depth of about 1 cm. Leave to prove at room temperature for 30 minutes. Start the Automatic programme or pre-heat the oven. Place in the oven and bake. Settings Automatic programme Bread | Swiss farmhouse bread Programme duration: 48 minutes Manual Oven functions: Moisture Plus + Fan Plus Temperature: 180–210°C Booster: On Pre-heat: On Crisp function: Off Number/Type of bursts of steam: 2 bursts of steam/Manual, first after 6 minutes, second after another 6 minutes Duration: 40 minutes Shelf level: 2 [1] (2) Useful tip: Add diced ham or nuts to flavour the dough.