Tag: Swiss Breads

BRÖTCHEN | Zöpfliknoten SWITZERLAND honey-saffron semi-spelt milk bread rolls

Dough

  • 500 g zopf flour or 300 g strong white flour, 195 g white spelt flour, 5 g barley malt flour
  • 200 ml milk, full-fat, warmed to 38ºC
  • 80 g forest honey
  • 60 g butter, softened
  • 20 g yeast
  • 15 ml kirschwasser
  • 8 g salt
  • 5 g vanilla sugar

Glaze

  • 1 egg, beaten
  • 15 ml milk, full-fat, warmed
  • Saffron, large pinch

Sieve flours into a large bowl, add salt and mix thoroughly. Combine yeast with the honey, sugar and 150 ml of the warmed milk. Add butter, kirsch, yeast mixture and remaining milk to the flour. Knead into a smooth dough, about 15 minutes. Cover and leave to rise for an hour. Warm the small amount of milk, infuse with saffron, leave to cool. Degas, leave for a second hour. Degas, divide into equal pieces, around 80 g each. Place on baking trays covered with greaseproof paper, leave to rise for 30 minutes. Preheat oven to 220ºC. Add the beaten egg to the saffron milk, coat the buns in this mixture. Bake in the lower part of the oven for 10 minutes. Reduce temperature to 200°C. Bake for 15 minutes.

BRÖTCHEN | Rosinenbrötchen SWITZERLAND raisin bread rolls

  • 400 g white wheat flour, t550
  • 225 ml milk, full-fat, warmed to 38ºC
  • 100 g raisins soaked in 200 ml rum overnight, drained
  • 100 g strong white flour
  • 75 g vanilla sugar
  • 1 egg
  • 45 g butter, soft
  • 20 g yeast
  • 5 g barley malt
  • 5 g salt
  • ½ tsp cardamom, ground
  • ½ tsp cinnamon, ground

Glaze

  • 1 egg yolk
  • 15 ml milk

Sieve flours into a large bowl, add the barley malt, salt and spices, stir and leave. Dissolve yeast in the milk and sugar. Work the butter into the flour, add the yeast mixture and egg. Knead for 10 minutes into a smooth soft dough. Leave to rise for an hour, degas. Knead the raisins into the dough. Leave to rise for an hour, degas. Divide dough into 85 g pieces, shape into balls and place on a baking tray covered with greaseproof paper. Preheat oven to 200°C. Leave balls to rise for 50 minutes. Glaze and bake for 25 minutes.

BRÖTCHEN | Nüssbrötchen / Nussbrötli GERMANY SWITZERLAND milk bread rolls with nuts

In Germany these are nut balls made with egg whites, hazelnuts and sugar. And sometimes, as in Switzerland, they are milk bread rolls enriched with nuts, either hazelnuts or walnuts or a combination of both. We used pecan nuts in our recipe.

  • 500 g semi-white flour / white wheat flour, t550
  • 250 ml milk, full-fat, warmed to 38ºC
  • 90 g butter
  • 75 g hazelnuts, coarse ground
  • 75 g walnuts (pecan nuts), coarse ground
  • 30 g yeast
  • 15 g vanilla sugar
  • 5 g salt
  • Water

Combine flour and salt in a large bowl. Dissolve yeast in milk and sugar, add to bowl and mix, add butter. Knead dough until it is no longer sticky. Work the nuts into the dough. Leave to rise for an hour, degas, repeat for a second hour. Divide into 95 g pieces, shape into balls, place on a greased baking tray, brush with water. Preheat oven to 200ºC, bake for 30 minutes.

BRÖTCHEN | Käse Brötchen SWITZERLAND cheese bread rolls


Once made as scones, with baking powder and butter, this is the bread version.

  • 500 g strong white flour
  • 300 ml milk, warmed to 38ºC
  • 150 g Gruyère, grated
  • 1 egg yolk, beaten
  • 25 g yeast
  • Salt, large pinch

Dissolve yeast in the milk. Add yeast mixture and half of the cheese to the flour and knead into a smooth dough, about 10 to 12 minutes. Leave to rise for an hour, degas and rise for a second hour. Shape into 80 g rolls, and leave to rise until double in size. Coat buns with egg yolk, sprinkle with remaining cheese. Preheat oven to 175°C. Bake for 30 minutes.

BRÖTCHEN | Kartoffel Baumnuss Brötchen SWITZERLAND potato and walnut bread rolls

  • 300 g semi-white wheat flour
  • 300 ml milk, full-fat, warmed to 38ºC
  • 250 g potatoes, boiled, peeled, mashed
  • 200 g strong white wheat flour
  • 200 g walnuts, chopped
  • 20 g yeast
  • 20 g vanilla sugar
  • 1 tsp barley malt flour
  • 1 tsp salt
  • Flour for finishing

Dissolve yeast and sugar in the milk. Combine flours and salt, add yeast mixture and knead into a smooth dough, about 15 minutes. Leave to rise for an hour, degas and rise for a second hour. Knead the potato into the dough, then the walnuts, using extra flour if the dough is too sticky. Leave to rise for 45 minutes. Shape into 90 g rolls, place on a greased tray and leave to rise. Preheat oven to 220ºC. Bake for 20 minutes

BRÖTCHEN | Hölzlibrötli SWITZERLAND spiralled milk bread rolls

  • 300 g white spelt flour, t630
  • 250 ml milk, full-fat, warmed to 38ºC
  • 100 g strong white wheat flour
  • 100 g whole spelt flour, t1050
  • 60 g butter, softened
  • 20 g yeast
  • 5 g salt
  • 1 long sprig marjoram, leaves removed, 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 35 cm sticks, twist into spirals, flatten, place on a greased baking tray, leave to rise for 30 minutes. Preheat oven to 230°C. Bake for 10 minutes.

BRÖTCHEN | Gewürzzopf Brötchen SWITZERLAND spiced braid bread rolls

  • 500 g Zopf flour (or 200 g strong white wheat flour, 200 g white spelt flour, t630, 100 g white wheat flour, t550, large pinch of barley malt flour)
  • 225 ml milk, full-fat, warmed to 38ºC
  • 75 g yogurt
  • 60 g butter, softened
  • 20 g yeast
  • 15 g brown sugar
  • 7 g salt
  • 1 tsp cinnamon, ground
  • ½ tsp cardamom, ground
  • ½ tsp cloves, ground
  • ½ tsp nutmeg, ground
  • ½ tsp turmeric

Glaze

  • 1 egg yolk
  • 15 ml milk

Dissolve yeast in the milk and sugar. Mix the flours, salt and spices. Pour yeast mixture into the flour, add butter, knead into a rough dough. Gradually add the yoghurt, about 10 g at a time, working it into the dough to make it smooth. Leave to rise for an hour, degas, rise for a second hour, degas again. Divide dough into two pieces, roll out into 80 cm sticks. Braid. Cut into 85 g pieces, place on a greased baking tray, leave to rise for 30 minutes. Coat each piece with the egg-milk mixture. Preheat oven to 200ºC. Bake for 15 minutes.

Breads of Europe | Basler Walnussbrot / Gerstel Sauerteig (rye walnut bread with barley leaven)

SWITZERLAND

An open door in a side street off the Barfüsserplatz in central Basel. The unmistakeable smell of baking punctures the pre-dawn air, attracting glances from early morning travellers who stare enviously at those carrying packages home for breakfast.

Sadly this scene is no longer part of Basel’s rich bakery tradition, which is a shame. The breads produced by this old-style bakery contradicted the laws of physics, one bread more than others – a crusty walnut rye bread with a dense texture and a remarkably soft crumb.

The magicians who made these masterpieces every day from a traditional recipe had every right to claim it was the best walnut bread in the land. 

We never managed to get the complete recipe out of them, but we believe they employed a sourdough called gerstel, a secret blend of barley, rye and wheat flours, and a subtle use of ground walnuts. 

Gerstel Sauerteig – barley leaven

Starter
  • 300 g + 150 g rye flour
  • 100 ml water, lukewarm 
  • 50 g barley flour
  • 50 ml water, lukewarm

This leaven has three stages. 

First, mix 50 g barley with 50 ml lukewarm water, leave to ferment covered with a damp cloth for 24 hours. 

Second, mix 150 g rye flour with 100 ml lukewarm water, add to the first mixture and leave to ferment for 12 hours. 

Third, hold back 100 grams of this mixture, and add 300 grams rye flour to make a dry crumbly starter.

It will keep for weeks, and is reconstituted with an equal amount of water, then with rye and water to start the process all over again.

Final Dough
  • 500 g rye flour
  • 400 ml water, warmed
  • 250 g gerstel leaven 
  • 120 g walnuts, halved
  • 100 g white wheat flour, t550
  • 15 g salt
  • 10 g yeast 

In a large bowl dissolve yeast in the water, stir in the flours, sourdough and salt. Form into a dough, knead for five minutes. Cover with a damp cloth and leave to rise overnight.

Divide walnuts into two equal piles.

Cut dough into two equal pieces. Flatten each piece into a 25 cm round. Take one pile of walnuts and place half on the dough, roll and shape into a ball, pushing remaining walnuts into the top of the dough. Repeat, place doughs on greaseproof paper on a baking tray.

Leave to rise covered for six hours.

Desired dough temperature 28°C.

Preheat oven to 140°C top and bottom heat.

Bake for two hours.

Walnussbrot – 2

This is a 50:50 rye-wheat combination.

  • 400 ml water
  • 300 g coarse rye flour
  • 300 g wheat flour
  • 250 g sourdough
  • 120 g walnuts, halved
  • 15 g salt
  • 10 g yeast 

Boil 300 ml water. Sieve rye flour into a small bowl, pour in boiling water and leave for an hour to thicken into a paste.

In a large bowl dissolve yeast in 100 ml water, add wheat flour, rye paste, sourdough and salt. Form into a dough, knead for five minutes. Add the walnuts. Knead until dough is smooth. Cover with a damp cloth and leave to rise for an hour.

Cut into two equal pieces, shape into rounds and place on greaseproof paper on a baking tray. Leave to rise covered for another hour.

Desired dough temperature 28°C.

Preheat oven to 240°C.

Place a tray half filled with boiling water in the bottom of the oven.

Turn heat down to 180°C and bake for 45 minutes.

Walnussbrot – 3

This is walnut bread made with wheat flour.

  • 450 g strong white flour
  • 150 ml milk, lukewarm
  • 150 ml of water, lukewarm
  • 125 g walnuts, chopped
  • 25 ml oil
  • 25 g yeast
  • 15 g salt
  • 10 g sugar

In a large bowl dissolve yeast in the warm water. Add flour, salt, sugar and walnuts. Mix thoroughly, then add the milk and oil, and form into a dough.

Knead on a floured surface for ten minutes. 

Cover and leave to rise for two hours, degas once.

Shape into a round, and place on greaseproof paper on a baking tray.

Leave to rise, covered, for an hour.

Desired dough temperature 26°C.

Preheat oven to 180°C.

Make a deep cross with two sharp cuts almost to the edges and leave to rise, covered, for 30 minutes.

Dust the loaf with flour.

Bake for 40 minutes.


BRÖTCHEN | Apfelmost Brötchen SWITZERLAND bread rolls made with apple juice

SWITZERLAND
  • 500 g strong white wheat flour, warmed
  • 225 ml apple juice, natural cloudy
  • 70 ml full cream / sour cream, brought up to room temperature
  • 30 g apple purée
  • 30 g sugar
  • 20 g yeast
  • 5 g salt
  • Butter, for greasing

Grease a large rectangular baking tray with butter. Combine flour and salt in a large bowl in a warm area. Dissolve yeast in apple juice, add the cream and sugar. Add yeast mixture to the flour and salt, knead into a smooth dough. Leave to rise for 50 minutes, degas. Rise again for an hour, degas. Divide dough into 85 g pieces, shape into rolls, place on buttered tray, leave to rise again, for 30 minutes. Preheat oven to 200ºC. Bake for 25 minutes.


This is from the Fricot book Hand-Made Small Breads


BRÖTCHEN | Aprikosen-Brötli SWITZERLAND milk bread rolls with apricots made with spelt

Apricots are synonomous with the Swiss valleys, so it is no surprise that they make their way into milk bread rolls. These apricot bread rolls are also made with a combination of semi-white flour and cornmeal. This version celebrates the Swiss love affair with spelt.

  • 500 g white spelt flour
  • 250 ml whole milk, warmed
  • 100 g dried apricots, soaked in 150 ml mineral water for two hours, chopped small, re-soaked, liquid retained
  • 60 g butter
  • 50 ml apricot water 
  • 30 g sugar
  • 25 g yeast
  • 5 g salt
  • Wheat flour for dusting

Dissolve yeast in milk and sugar. Sieve flour into a large bowl, add salt, work in the butter. Add yeast mixtureknead into a smooth dough. Leave to rise for 50 minutes, degas. Add apricots and sifficient water to make into a spongy dough. Rise again for an hour, degas. Divide dough into equal pieces, around 85 g each, shape into rolls, place on a baking tray lined with greaseproof paper, leave to rise again, for 45 minutes. After 30 minutes dust the tops of the rolls, and make three cuts across each roll. Preheat oven to 200ºC. Bake for 25 minutes.


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