Swiss Twisted Bread
Swiss wurzelbrot is a twisted loaf of bread that is fermented in the refrigerator and baked to a golden finish.
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Instructions
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Preheat oven to 500 F with an aluminum pan on the bottom rack and a baking rack above it.
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Combine dry ingredients in a large bowl, add water, and mix until a dough forms.
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Knead the dough on a lightly floured board for 5 to 10 minutes, adding flour as needed to prevent sticking.
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Place the dough in an oiled casserole dish, seal in a plastic bag, and refrigerate for 12 to 24 hours.
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Remove the dough from the refrigerator and let it reach room temperature for 1 to 2 hours until it visibly rises.
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Transfer the dough to a floured board, turning once to coat; do not knead. Cut it lengthwise into two pieces.
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Twist the two dough pieces twice from their ends, then place them on a parchment-lined baking tray.
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Place the baking tray in the oven, pour 2 cups of water into the bottom aluminum pan, and quickly close the oven. Optionally, spray oven walls with water after 3 and 6 minutes.
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Reduce oven temperature to 450 F and bake for an additional 20 to 25 minutes, or until the bread's internal temperature reaches at least 190 F.
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Remove from the oven and cool for 1 hour.