Swiss Bread Recipe: Grappe de Miche

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The Swiss bake their bread in all different sizes and shapes, and in Suisse-Romande, there’s a loaf resembling a cluster of grapes—Grappe de Miches. Last weekend, when our small Swiss city celebrated the grape harvest with its annual te des vendanges (wine festival). I noticed two boulangeries with these festive loaves prominently displayed in their windows.

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With the start of October and cooler temperatures on the way, I will start baking again in earnest. This grape-inspired loaf seemed like a good way to kick of the season!


Grappe de Miche

Inspired by the  “Pain blanc en couronne” from Supertoinette.

(dairy, egg, nut and soy-free)

500 grams all-purpose flour
1 teaspoon salt
7 grams of dry active yeast
300 ml of water, very warm
2 tablespoons sunflower oil (plus about 1 tsp. more)

1. Whisk together the flour and salt in a large bowl.

2. In a separate container, add the yeast to the warmed water and set aside for a few minutes to let it dissolve. Stir until it’s completely absorbed in the water.

3. Pour the yeast mixture and the sunflower oil into the large bowl with the flour mixture. Stir together until a dough forms. Knead the dough for about 10 minutes, until it become smooth and elastic.

4. Add about 1 teaspoon of oil to a large bowl, and turn the kneaded dough in the oil mixture. Cover the bowl with a towel or plastic wrap, and let it rise for about an hour, until it’s doubled in size.

5. Next, divide the dough into about 13 pieces. Form 10 round buns of equal proportions as the “grapes.” Arrange them on a baking sheet lined with parchment paper, as shown below, leaving a little room between the buns. Next prepare the decorations (I used a maple leaf cookie cutter and made a small grapevine) and place them on top. Finally, using the remaining dough to make a stem. Cover the loaf with plastic wrap and let it rise again for about 30 minutes.

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6. Sprinkle the loaf generously with flour and bake at approximately 30 minutes at 200ºC/400ºF.

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7. When the top of the loaf is nicely browned and the bottom sounds hollow when tapped, then it’s done. We like eating this when it’s still warm, but the buns can be kept for a day or two, if they’re tightly wrapped in plastic.

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My 3-year old and I had a picnic yesterday with sandwiches made from our Grappe de Miche, while my 7-year old hiked along the lake with his school. I hope you have a wonderful first weekend of October. Bon week-end, all!

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