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Zürcherbrot (bread maker version)


250g Shipton Mill Swiss Dark Flour
1 level teaspoon salt
150 ml water
1x7g Fast Acting Dried Yeast


Add ingredients into the bread maker pan according to your bread maker guidelines.
Select the Pizza or dough only setting and press start.
At the end of the programme remove the dough from the bread maker pan.
Gently knead and shape the dough into a long loaf and place on a parchment-lined baking sheet. Let it prove for 20-30 minutes or until it doubles in size
Preheat your oven to 220 C / 440 F / gas mark 8.
Using a very sharp serrated knife, make three diagonal slits along the top of the loaf (do this quickly), then place your bread in the oven, immediately reducing the temperature to 200 C / 400 F / gas mark 6.
Bake for 20 minutes, or until the bread is nicely browned and it makes a hollow sound when tapped on the bottom.

To get a softer crust, as soon as it comes out of the oven use a pastry brush to lightly brush it all over with water.