DairyFreeSwitzerland.com. Also known as Bauernbrot. "With a name like “Pain Paysan” (a.k.a. “Peasant Bread”), you could imagine this bread baking in home kitchens for centuries throughout the Swiss countryside...In reality, a professional school and a Swiss employment association developed Pain Paysan in the 1950s, according to Patrimoine Culinaire Suisse. Using a combination of white and rye flour, this new recipe also called for milk, as was a way to use up a surplus commodity. You can still find Pain Paysan on grocery store shelves and boulangeries all over Switzerland."
Note: A stand up mixer was used to prep the dough.
Attach the KNEAD hook to the stand up mixer. Stir together both flours, yeast and salt.
*Gently* heat the milk and water. Add the liquid to the dry ingredients. KNEAD for about 5 minutes or until the dough is soft and airy and springs back when pressed. IF the dough is too sticky add some more flour. (I had to convert grams to cups which is tricky.) Cover and allow to rise for 1 1/2 hours.
Preheat oven to 350 degrees F.
Shape the bread dough into a round loaf and lightly sprinkle with flour. Use a wood skewer or sharp knife to make shallow slices across the top of the loaf in the form of a grid. Cover loaf again and let rise another 15 minutes.
Bake approximately 45-50 minutes or until the loaf if lightly browned. The bottom of the bread should sound hollow when tapped.