SWISS BREADS

Ask any baker or chef in Switzerland to guess how many different breads there are in the confederation, and more often than not they will come up with the same figure — 300!

That sounds high until you consider the number of flours and flour variations that exist. Meyerhans Mill list 51 different flour mixes.

So if you want to make the popular morning breads known as gipfel and weggli all you have to do is buy the respective mixes.

Their gipfel mix contains wheat flour (types 400 and 720), starch, salt (with iodine), sugar, barley malt flour, skimmed milk powder, wheat gluten, butter powder and an emulsifer.

Their weggli mix contains wheat flour (type 550), vegetable oils and fats (partially hydrogenated), skimmed milk powder, salt (with iodine), sugar, starch, barley malt, dextrose and emulsifier.

Obviously this makes the job of baking so much easier and the result is appropriate.

Swiss Milk list 112 bread recipes.

These recipes understandably feature breads that contain butter, cheese and milk, are decorative, diversive and typically Swiss. They include:

BIRENBRÖT – the delicious bread made with pears
BUTTERZOPF – the traditional braided loaf
DINKELBRÖT – spelt bread
KARTOFFELBRÖT – potato bread made with brown flour
MAISBRÖTCHEN – yeast-free bread made with cottage cheese
MILCHBRÖTCHEN – popular breakfast and lunch bread roll
PLIGÄTSCH – sweet spiced fruit and nut bread
RÜEBLIBRÖT – the original carrot bread
WALNUSSBROT – this walnut rye bread is among the best rye breads

Mutschli – Breakfast Bread Rolls


Among the most popular breads in Switzerland are:

BÜRLI – St. Gallen bread rolls served with St. Galler sausage
GIPFEL – crescent breads
MUTSCHLI – the eponymous breakfast roll
SEMMELI – the crunchy breakfast roll
WEGGLI – the soft breakfast roll

See Brötchen Contents for a selection of brötli and Swiss Alpine Breads for more information and other versions of the recipes .

Gipfel

The majority of bread eaten in Europe takes place early mornings to mid-day in the form of various shaped buns, flat and pocket breads, hot and cold toast and a range of pastry breads that have disputed origins. We know some of these as croissant au beurre, pain au chocolat, croissant aux amandes, pain au chocolat aux amandes, pain aux raisins au beurre, chausson aux pommes, chouquettes … and the plain old croissant. This enigmatic crescent-shaped pastry bread is more than mere food, it is the stuff of legend. Popularily associated with royalty and resistance, the origins of the croissant go back to ancient pastry traditions. Whether they are Jewish, Italian, Austrian or Hungarian no longer matters. Viennoiserie has been a success since it was introduced at the World Fair in 1867. Gradually it seduced every pastry chef from Paris to Copenhagen, where the Danes claimed it as their own. The real irony is that a pastry bread originally made as a communal activity only to be adopted by the aristocracy is now within reach of everyone, albeit as a machine-made factory product. The real danger is that the original waxing moon-shaped delicacy will be lost as the world decides there is only one crescent – the croissant! This is the original crescent-shaped breakfast bread.

  • 500 g soft white wheat flour
  • 280 g milk
  • 50 g sugar
  • 50 g butter, softened
  • 30 g yeast
  • 1 egg yolk (optional)
  • 10 g salt

Bring milk gently to lukewarm in a saucepan. Dissolve yeast in milk. Sieve flour into a large bowl with the salt and sugar. For a salty flavour double the amount of salt. Add yeast mixture, and work into a loose smooth dough. Leave to rest for 15 minutes. On a floured surface roll out the dough, dot with pieces of butter. Spread butter on the dough and fold over three times. Place dough in a plastic bag, leave in a cool place to rest for three hours or leave overnight. Cut the dough into 80 g pieces, roll into oblong sheets 12 x 18 cm. Starting at one edge roll tightly and form into a crescent shape. Place on a baking tray covered with greaseproof paper, the seam underneath. Spray with cold water, cover and leave to rise for an hour. Preheat oven to 190°C. Spray again with water or wash with egg yolk. Easier than making croissants and just as satisfying, just like the sweet crescent of choice in central Europe – the perpetually popular

Vanillegipfel

Made in the 19th and 20th centuries with ground almonds, butter, flour, vanilla-flavoured sugar and salt, modern trends are moving back to the older method of using grated almonds, egg yolks and vanilla seeds. Some recipes call for the almonds to be toasted ground or whole in a dry frying pan. Butter also plays a huge part in the success of these crescents. Soft rather than hard butters help relax the dough.

  • 250 g soft white wheat flour
  • 210 g butter, softened
  • 125 g almonds, ground
  • 75 g vanilla sugar
  • 2 vanilla pods, deseeded
  • 2 egg yolks
  • Salt, pinch
  • Icing sugar, for dressing
  • Vanilla sugar, for dressing

Crumble the butter into the floor, add the egg yolks, salt, sugar, vanilla seeds and finally the almonds, working quickly to make a smooth dough. Rest dough in the fridge for two hours. Roll out dough to a thickness of no more than one centimetre, cut into four centimetre square pieces, about 15g each, roll and shape into crescents. Preheat oven to 180°C. Place crescents on a baking tray covered with greaseproof paper. Bake for 12 minutes. While still hot, roll crescents in the icing sugar then the vanilla sugar.

Weggli

Traditionally made with white flour, yeast, milk, butter, malt, sugar and salt, artisan and home made weggli are superior to the mass produced varieties that use improvers and milk powder to prolong the shelf life. Spelt gives these weggli a kick. Made with kefir instead of milk, they are mouthwatering.

  • 350 g strong white flour 
  • 150 g white spelt flour 
  • 200 g kefir, brought up to room temperature
  • 50 g butter, softened
  • 50 ml milk, warmed
  • 1 egg yolk, beaten
  • 15 g honey
  • 15 g yeast
  • 10 g salt
  • Milk, for glazing

Dissolve the yeast in the honey and warm milk. Put the flours and half of the salt in a large bowl and allow it to come up to 20°C. Crumble the butter into the flour, add yeast mixture and kefir, knead until firm and elastic. Leave to rise for an hour. Degas, leave for a second hour. Desired dough temperature is 25°C. Divide dough into 60 g pieces, shape into ovals and place on a greased baking tray. Leave to rise for 30 minutes. Add a tablespoon of milk and remaing salt to the egg yolk. Brush buns liberally. With a dough cutter or large blade make a deep cut in each piece of dough down the middle without dividing it into two pieces. The two halves must still be joined Bake at 220°C for 15 minutes, or 210°C for 20 minutes for a slightly softer bread.

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