Burebrot

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Burebrot
Alternative names
Bauernbrot, pain paysan, pane del nonno
Place of origin
Switzerland
Creator(s) Ecole Professionnelle de Richemont
Main ingredients
Flour (rye and wheat), yeast, milk, water
Cookbook:Burebrot  Burebrot

Burebrot, Bauernbrot, Pain paysan or Pane del nonno (English: Farmers' bread) is a bread made in Switzerland. "Bauernbrot" is also made in Germany. Unlike most other breads, which are mainly composed of flour, yeast and water, the Burebrot also contains milk.[1]

The bread is made by mixing rye and wheat flour, water, salt, yeast and a leavening agent into a dough, which is formed into a round shape. After 70 to 90 minutes, the surface is cut with a knife do create a decorative lozenge pattern and the bread is baked first at a high, then at a moderate temperature until the crust is crunchy.[1]

Despite its name, the Burebrot is of relatively recent origin: it was developed in 1955 by the Ecole Professionnelle de Richemont in cooperation with the Swiss Bakers' Association as a way to make use of surplus milk.[1] It is now available in most Swiss bakeries and supermarkets as a bread for everyday consumption. As a bread developed by professionals, it is not usually made at home.[1]

References[edit]

Bibliography[edit]

  • Koellreuter, Isabel und Nathalie Unternährer, Brot und Stadt. Bäckerhandwerk und Brotkonsum in Basel vom Mittelalter bis zur Gegenwart, Schwabe AG, Basel, 2006.
  • 1956, Nr. 9, Sondernummer Spezialbrot, Fachschule Richemont Luzern, ab 1945.
  • Bührer, Peter, Schweizer Spezialitäten. Alte Original-Kochrezepte, Editions M, Zürich, 1991.
  • La boulangerie suisse, Richement École professionnelle, Lucerne, 2006.

See also[edit]