BRÖTCHEN | Hölzlibrötli SWITZERLAND spiralled milk bread rolls

The origin of these ‘wooden’ breads would appear to be lost in time and in time we will reveal their secret. In the meantime we offer two versions, wheat — made with emmer, spelt and soft white wheat, an increased amount of herbs and low-fat milk, and spelt — made with white spelt, whole spelt and soft white wheat.

Wheat Version

  • 315 ml low-fat milk
  • 200 g white wheat flour, t550
  • 200 g white spelt flour
  • 100 g emmer flour
  • 25 g yeast
  • 5 g salt
  • 1 tbsp marjoram leaves, chopped small
  • 8 rosemary leaves, chopped small
  • 6 sage leaves, chopped small

Mix flours, herbs, salt and 250 ml milk, autolyse for 45 minutes.

Dissolve yeast in 65 ml milk.

Add yeast mixture to the autolysed dough, work in the butter, knead into a smooth dough.

Leave to rise for an hour, degas, rise for a second hour, degas again.

Divide dough into 10 pieces, around 88 g, roll into 55 cm sticks, twist into spirals on a greased baking tray, leave to rise for 30 minutes.

Preheat oven to 230°C.

Bake for 15 minutes.

Spelt Version

  • 300 g white spelt flour, t630
  • 250 ml milk, full-fat, warmed to 38ºC
  • 100 g white wheat flour, t550
  • 100 g whole spelt flour, t1050
  • 60 g butter, softened
  • 20 g yeast
  • 5 g salt
  • 1 tbsp marjoram leaves, chopped small
  • 5 sage leaves, chopped small

Dissolve yeast in the milk. Mix flours, herbs and salt. Pour yeast mixture into the flour, add butter, knead into a smooth dough, about 15 minutes. Leave to rise for an hour, degas, rise for a second hour, degas again. Divide dough into 85 g pieces, roll into 55 cm sticks, twist into spirals on a greased baking tray, leave to rise for 30 minutes. Preheat oven to 230°C. Bake for 15 minutes.