Breads of Europe | Baslerbröt (Basel bread)


Basel is well known for its bakers and it is also known for a bread with a soft crumb and a floury crunchy crust that may have originated in the home not the bakery. Traditionally Basel bread is made with a levain (starter) and with ruchmeal (the half white flour characteristic of Swiss flour mixes).


  • 300 ml water
  • 150 g whole wheat flour
  • 150 g white wheat flour, t550 or higher
  • 5 g yeast


  • 600 g levain
  • 600 g white wheat flour, t550 or higher
  • 500 ml water, warmed
  • 100 g whole wheat flour
  • 40 g yeast
  • 35 g salt

Combine the ingredients for the starter, and leave to ferment at room temperature for 12 hours.

Dissolve yeast in the warm water.

Mix the flours in a large bowl, add the yeast water and the starter, work with a sturdy wooden spoon for ten minutes.

Cover and leave to rise for 50 minutes.

Using floured hands turn out out onto a floured surface, and with several folds push the air out of the dough.

Leave to rise for a further 50 minutes.

With floured hands divide the dough into four equal pieces, shape into rounds, place on a baking tray with the floured sides up and leave to rise, about an hour.

Pre-heat the oven to 300ºC.

When the dough is ready reduce the temperature to 230ºC, bake for 60 minutes.

Indigenous Ingredients