Mixed-Grain Swiss Country Loaf

In Switzerland, mixed grain breads are usually half white flour with differing amounts of rye, whole wheat and spelt. The loaves have rich flavour and a texture halfway between the lighter, airier loaves of France and Italy and the heavier, dense loaves of German bakers. This bread uses levain, a French sourdough starter, and requires two separate overnight risings. It's worth the time. To prevent the dough from taking on any odours when rising, you can place the covered bowl in a plastic bag.