Central Swiss sandwich

Mix the wheat flour, rye flour, water, whole milk powder, baker’s yeast and fermented dough together in a mixer. Toward the end of the mixing time, add the salt and knead the dough until a nice gluten structure is formed. Finally, fold in the chopped walnut pieces.

Proofing: 60 minutes at room temperature, then leave to ferment overnight in a refrigerator at 5°C.

Dissolve the baker’s yeast in the water, add the rye flour and whisk until smooth.

Proofing: 90 minutes

Combine the nuts and coarsely grate using the coarsest grating attachment.

Caramelize the sugar in a copper bowl. Add the hot cherry juice and apple juice, then reduce by half over low heat with the spices. Add the vinegar and cherries and simmer for 30 minutes until thick and syrupy. Finally, add the lemon juice and cook for a few more minutes.

Storage: Like jam, pour the chutney hot into sterilized jars and seal tightly with screw-top lids. The chutney will keep for up to 1 year unrefrigerated. Alternatively, transfer into jars and store refrigerated at 5°C for up to 4 weeks.

Allow the dough to acclimatize at room temperature for 3–4 hours. Weigh out 1’500 g portions and shape into rounds. Roll the dough pieces slightly elongated and flat, then thinly brush the surface with the spread mixture.

After brushing, dip the dough pieces into the nut mixture. Score three times with a metal scraper and place onto loading devices.

Piece proofing: 20–25 minutes

Bake in a moderately hot oven with steam. Halfway through baking, slightly open the vent and bake until crisp.

Slice the walnuts sandwich rolls and spread both sides thinly with butter. Fill each with 45 g semi-hard cheese slices, 3 g spinach leaves and 20 g cherry chutney.