Tag: Traditional Breads of Europe

Breads of Europe | Dinkel, Einkorn, Roggenbrot mit Walnüssen und Gerstel Sauerteig (spelt, einkorn, rye bread with walnuts and barley leaven)

SWITZERLAND

Gerstel Sauerteig (barley sourdough)

  • 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 grams of barley with 50 millilitres of lukewarm water, leave to ferment covered with a damp cloth for 24 hours.

Second, mix 150 grams of rye flour with 100 millilitres of 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 of 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

  • 450 g white spelt flour
  • 400 ml water
  • 250 g sourdough
  • 150 g rye flour
  • 150 g einkorn wheat flour
  • 120 g walnuts, halved
  • 25 g yeast
  • 15 g salt

Boil 150 milliltres of water. Sieve rye flour into a large bowl, pour in boiling water and leave for an hour to thicken into a paste.

In a small bowl dissolve yeast in 250 millilitres of water.

Add the einkorn and spelt flours, sourdough and salt to the large bowl with the rye paste. Form into a dough, knead for 10 minutes. Leave to rise for an hour, degas, leave for a further hour.

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

Desired dough temperature 26°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.


BRÖTCHEN | Belokranjska Pogaca SLOVENIA Bela Krajina bread cake buns

The region of Bela Krajina in Slovenia was slightly off our route but we cannot leave out these delicious aromatic bread buns.

  • 500 g white wheat flour, t450 / t500
  • 300 ml milk, warmed to 38ºC
  • 2 (55 g) small eggs
  • 25 g yeast
  • 2 tsp coarse sea salt
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 1 tsp sugar

Dissolve 5 grams of yeast in 100 ml lukewarm milk, add 1 teaspoon of sugar and 2 tablespoons of flour, whisk into a smooth mixture, cover with a damp cloth, leave for 8 hours.

Dissolve remaining yeast in remaining milk. Sieve remaining flour into a large bowl, add egg, yeast mixtures and a large pinch of salt.

This is a sticky dough. Knead for ten minutes to produce a smooth dough. Leave to rise for 45 minutes, degas, rest for 30 minutes.

Grease a baking tray.

Roll out the dough into the shape of the tray, place in the tray, and allow the dough to spring back from the edges. Leave to rise for 90 minutes.

Preheat oven to 240ºC.

Whisk egg, brush the top of the dough with the egg wash, sprinkle with cumin seeds and sea salt.

Cut the dough into 4 centimetre squares.

Bake at 220°C for 20 minutes, until the surface is golden brown and crispy.

Dough temperature 24ºC.


Breads of Europe | Birnenbrot (pear bread)

SWITZERLAND

This pear bread comes from an old, established tradition that even today is interpreted differently in each of the Swiss cantons.

One version is made with bread (yeast) dough, another with pastry (oil) dough, yet another with puff (butter) pastry – the latter being preferred by many bakeries because of its lightness.

There are three distinct shapes – thick with filling, like a boat, thin with filling like a wedge (birnenweggen) or like an oblong bread with bits of fruit and nut scattered throughout the crumb.

It has taken us many years to determine the actual difference between birnenbrot and birnenweggen, and to decide on a recipe that has a fidelity to the old tradition. In the end we decided to adapt a recipe from a 1938 cookbook. The dough is a variation on the recipe for the spiced bread rolls called gewürzzopf.

We also added a splash of fruit brandy.

Dough

  • 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
  • 60 g butter, softened
  • 45 g yoghurt
  • 30 g thick pear juice
  • 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

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. Combine the pear juice and yoghurt, add gradually, about 10 grams 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.

Filling

  • 450 g pears, coarse-mashed (cored weight from hard and soft pears)
  • 125 g walnuts, crushed or halved
  • 125 g sultanas
  • 100 g candied lemon and orange
  • 100 g sugar
  • 50 g dried apricots reconstituted in 150 ml pear juice, , chopped into small pieces
  • 50 g dried pears reconstituted in 150 ml pear juice, , chopped into small pieces
  • 30 ml fruit brandy (optional)
  • 25 g birnbrotgewürz (pear bread seasoning)

Combine all the ingredients. If using the brandy stir into the mixture at the end and leave to permeate for an hour.

Preheat oven to 200.C.

Divide dough into four equal pieces. Divide filling into four equal amounts. Roll each piece of dough into an elongated rectangle, arrange the filling along one side of the doughs, fold over and brush with water to seal the edges. Place on greased baking trays.

Bake for about 35 minutes.


BLUE WINDOW | Food Travels in the Alps | Birnenbrot (pear bread)

This pear bread comes from an old, established tradition that even today is interpreted differently in each of the Swiss cantons.

One version is made with bread (yeast) dough, another with pastry (oil) dough, yet another with puff (butter) pastry – the latter being preferred by many bakeries because of its lightness.

There are three distinct shapes – thick with filling, like a boat, thin with filling like a wedge (birnenweggen) or like an oblong bread with bits of fruit and nut scattered throughout the crumb.

It has taken us many years to determine the actual difference between birnenbrot and birnenweggen, and to decide on a recipe that has a fidelity to the old tradition. In the end we decided to adapt a recipe from a 1938 cookbook. The dough is a variation on the recipe for the spiced bread rolls called gewürzzopf.

We also added a splash of fruit brandy.

Dough

  • 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
  • 60 g butter, softened
  • 45 g yoghurt
  • 30 g thick pear juice
  • 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

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. Combine the pear juice and yoghurt, add gradually, about 10 grams 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.

Filling

  • 450 g pears, coarse-mashed (cored weight from hard and soft pears)
  • 125 g walnuts, crushed or halved
  • 125 g sultanas
  • 100 g candied lemon and orange
  • 100 g sugar
  • 50 g dried apricots reconstituted in 150 ml pear juice, chopped into small pieces
  • 50 g dried pears reconstituted in 150 ml pear juice, chopped into small pieces
  • 30 ml fruit brandy (optional)
  • 25 g birnbrotgewürz (pear bread seasoning)

Combine all the ingredients. If using the brandy stir into the mixture at the end and leave to permeate for an hour.

Preheat oven to 200.C.

Divide dough into four equal pieces. Divide filling into four equal amounts. Roll each piece of dough into an elongated rectangle, arrange the filling along one side of the doughs, fold over and brush with water to seal the edges. Place on greased baking trays.

Bake for about 35 minutes.

Breads of Europe | Toast Bread

EUROPE

The dry gerstel leaven can be omitted and replaced with the same amount in wholewheat flour. The poolish is optional.

  • 630 ml water, heated to 38ºC
  • 600 g strong white wheat flour
  • 400 g white wheat flour, t550
  • 100 g spelt berries, soaked for two hours in 200 ml mineral water, drained
  • 60 ml 50:50 rye-mineral water poolish (optional)
  • 50 g dry gerstel leaven / 50 g wholewheat flour
  • 25 g yeast
  • 15 g pomegranate molasses
  • 15 g salt
  • 15 g sugar
  • Malted barley flour / malted rye flour, large pinch
  • Butter, for greasing

Stir the dry leaven into the poolish, add the molasses and a small piece of yeast, leave for an hour at room temperature.

After 45 minutes dissolve remaining yeast in the warm water with the sugar and 50 g of the white flour, leave to froth.

Combine the flours, add the salt, yeast mixture and poolish mixture.

Knead into a smooth dough, about 15 minutes, leave to rise for an hour, degas and leave for a further hour.

Work the berries into the dough.

Divide into two pieces, place in greased loaf tins, allow to rise, about two hours.

Preheat oven to 220ºC.

Bake for 40 minutes.

Legendary Dishes | Burgonyás Lángos (fried potato flatbread)

HUNGARY

The resurgence of lángos – the aromatic flatbreads of Hungary, popular across central Europe and the Balkans – is not a surprise to snack food aficionados. Always popular as a street food, lángos gradually became a fast-food restaurant favourite. Now the bread that was once baked in brick ovens and given its name because it was close to the flame is a traditional deep-fried snack food. This is the potato version, made with a mixture of mashed potato and wheat flour.

  • 500 g white wheat flour, t500
  • 250 g potatoes, boiled, mashed
  • 150 ml milk, lukewarm
  • 20 g yeast
  • 1 tsp sugar
  • 1 tsp salt
  • Oil, for frying

Dissolve the sugar and yeast in the warm milk, leave for 15 minutes.

Work the flour into the mashed potatoes, add salt and yeast mixture. Form into a stiff dough without too much kneading. Leave to rise for two hours at room temperature.

Shape into 100 gram balls, flatten into oblongs or ovals about 1 centimetre thick for crispy thin breads or 2 centimetres for crispy thick breads, leave to rise for an hour.

Heat oil to a height of 2 centimetres in a deep frying pan, place several of the dough pieces in the pan. Fry, spooning oil on top of the dough, for about a minute. It will puff up. Turn over and fry until the dough is golden brown.

Place on absorbant kitchen paper, dress with variations from grated cheese, crushed garlic, garlic powder, cubed ham, lemon zest, oil, sour cream and yoghurt.

Breads of Europe | Eliópsomo Pilíou Ελιόψωμο Πηλίου (Pelion olive bread)

GREECE

Greek Breakfast, the food site of the Hellenic Chamber of Hotels, is a treasure of authentic local recipes, a portal into the unique world of Greek traditional food.

It describes the olive cake of Pelion ‘as a type of bread in which the dough is mixed with pine olives to produce a strong aroma and taste of oil’. An ancient product, ‘baked before the usual bread loaves, today it is mainly a tourist type produced by the “traditional” bakeries in the many villages of Pelion’.

A basic yeast dough made with soft wheat flour, we have tweaked the recipe to enhance the flavour with the introduction of a small amount of sourdough, a larger amount of oil and a whole spelt version.

In Pelion it is served warm ‘when the aroma of the oil is particularly intense’.

The desired dough temperature is 25ºC.

  • 500 g white wheat flour, t550 / whole spelt flour
  • 15 g yeast dissolved in 200 ml warm water and 5 g sugar
  • 200 g olives, pitted, halved / feta cheese or 100 g of each
  • 100 ml + 15 ml olive oil
  • 60 g sourdough
  • 2 tbsp dried mint / dried oregano / dried thyme
  • 10 g salt

Work the oil, sourdough and salt into the flour, add the yeast mixture, knead into a smooth dough, about 10 minutes.

Leave to rise for two hours, degas, work in the herbs, leave to rise for an hour, work in the olives or cheese or a mixture of both, leave for a further hour.

Divide into two equal pieces, place on a baking tray, drizzle surface with oil, leave to rise for two hours.

Bake at 190ºC for 45 minutes.

BRÖTCHEN | Handkaisersemmel AUSTRIA hand-made Emperor breads

Traditional made with semmelmehl, ground from the high protein wheat of the Pannonian region. With a mineral content of 700 this gluten-rich flour is used by bakers for the range of Austrian breads, viz – kaisersemmel, kärntner, kipferl, laberl, langsemmel, stangerl, weckerl.

  • 500 g white wheat flour t700 / 300 g strong white flour + 200 g white wheat flour t550
  • 200 ml low-fat milk, lukewarm
  • 80 ml water, lukewarm (the amount of water will be determined by the flour)
  • 30 g butter, melted
  • 30 g sourdough (from a rye-wheat fermentation)
  • 15 g yeast
  • 1 tsp malt extract / 2 tsp malt flour
  • 2 tsp salt
  • 2 tsp sugar
  • 50:50 potato starch and rye flour, for dusting

Dissolve yeast in the warm water with the sugar. Stir the malt flour into the wheat flour with the salt. Add the butter, malt extract, milk and yeast mixture to the flour. Knead into smooth dough, about 15 minutes. Leave to rest for 45 minutes, degas. Rest again, degas after 40 minutes, then again after 35 minutes, finally after a further 15 minutes.

Divide the dough into 46 gram pieces, dust with potato-rye flour, shape into round balls, flatten, create a star shape with each ball by folding the dough into an overlap six times. Place on a tray, leave to rise again for 30 minutes.

Preheat oven to 250ºC top and bottom heat. Spray oven with water. Place tray in oven. Reduce temperature to 230ºC. Bake for 18 minutes.

Legendary Dishes | Shokoladnyye Pryaniki Шоколадные Пряники (chocolate gingerbreads)

RUSSIA

Russia has the most diverse gingerbread tradition in Europe. From allspice, cardamom, cinnamon, clove and ginger as the standard spice mixture to none at all, from kefir, milk and sour cream as a liquid medium to none at all, and from cheese, chocolate, honey, jam and nuts as fillings and flavourings to none at all, the Russian gingerbread is an enigma until it is decorated in the Tula fashion and then it becomes a majestic creation.

The basic ingredients are baking powder, bicarbonate of soda, flour, butter, eggs, milk and sugar. After that it is show time! Russian bakers revel in their biscuit gingerbreads and in their cake gingerbreads and continue to find different ways to celebrate that creative spirit.

Among the elaborations are these chocolate gingerbreads, spiced with allspice, cinnamon and ginger.

  • 350 g white wheat flour, t450
  • 210 g sour cream
  • 90 g vanilla sugar
  • 1 egg
  • 60 g honey
  • 50 g butter
  • 2 tbsp cocoa powder
  • 10 g baking powder
  • 8 g ginger powder
  • 5 g allspice powder
  • 5 g cinnamon powder
  • Salt, large pinch
  • Nutmeg, 10 gratings
  • Tip of knife bicarbonate of soda
  • Cocoa powder, for dusting

Coating 1

  • 100 g icing sugar
  • 4 tbsp water / lemon juice
  • 1 tbsp cocoa powder

Coating 2

  • 100 g chocolate, 75%

In a saucepan melt the butter, honey and sugar over a low heat. Leave to cool a little.

Sieve the flour into a large bowl and add the baking powder, bicarbonate of soda, cocoa powder, salt and spices. Add the egg to the cream. Add the dry and wet mixtures to the warm honey mixture. Form into a loose dough.

Dust a clean surface with cocoa powder. Roll into a long thick sausage on the cocoa powder, cut at 3 centimetre intervals. Place on parchment on a tray. Bake at 190℃ for 25 minutes, leave to cool on a rack.

Coat in chocolate melted in a bain-marie or in a cocoa powder, icing sugar solution.


Breads of Europe | Pide (flatbread)

Pide dough at first stage of rising, dough temperature should be 25ºC

TURKEY

The Turkish flatbread comes in various shapes, crusty and soft, and is rarely unadorned, made thick to hold or fill numerous meats and vegetables. Large rounds with an uneven surface are generally soft with a spongy crumb, baked at a low temperature, small ovals are flat and crisp, and more often than enclosed into a tear-drop shape with a lazy eye opening. Either way they have to puff up.

Dough

  • 500 g strong white wheat flour
  • 200 ml lukewarm water
  • 100 g sourdough
  • 1 egg / 45 g thick yoghurt
  • 30 ml oil
  • 25 g yeast
  • 1 tsp salt
  • 1 tsp sugar

Finish

  • 1 egg, beaten
  • 15 g black sesame seeds

Activate yeast in sugar and 75 ml lukewarm water. Sift flour with the salt. Add yeast mixture to flour with the yoghurt and oil, the remaining water and more if necessary to make a pliable dough, about 15 minutes kneading.

Leave to rise for one hour, fold out air and leave for a further hour.

Preheat oven to 250°C and heat two baking trays. Divide the dough into four equal pieces. Knead, flatten and stretch into ovals. Leave to rest.

Remove the trays, oil and put back in the oven for five minutes. Carefully place two of the ovals on each tray, wash with the egg and sprinkle with seeds.

Bake one tray at a time on a low rack for 10 minutes.

BRÖTCHEN | DDR Brötchen GERMANY small bread rolls

Ostalgie, the nostalgic trend for the humdrum German Democratic Republic, has brought with it a yearning for the simple traditional food once served in the cafes and canteens of Berlin, Leipzig and other East German cities. These breakfast rolls were soft and salty, and were made more often than not with margarine and whey.

Pre-ferment

  • 250 g white wheat flour, t405 / t550, warmed
  • 250 ml milk, full-fat / whey, warmed to 38ºC
  • 20 g yeast

Dissolve yeast in a little of the milk or whey. In a large bowl stir remaining milk or whey into the flour with the yeast mixture. Rest overnight at room temperature.

Second Dough

250 g white wheat flour, t405 / t550
75 g sugar
25 g butter / lard / margarine
15 g salt
5 g barley / wheat malt
Milk, for brushing

Sieve flour into a large bowl, add salt and sugar, incorporate the butter, lard or margarine, then add the pre-ferment. Knead into a soft smooth dough, about 10 minutes. Cover and leave to rise until doubled in size, about an hour. Degas, leave for an hour, cut into 12 pieces (roughly 65 g each), shape into balls, arrange on baking trays. Cover. Preheat oven to 220°C. When they have risen, brush lightly with milk. Place a tray of hot water in the bottom of the oven. Bake for 15 minutes.

Legendary Dishes | Mediteranska Pogača (Mediterranean cake-bread / flatbread)

CROATIA SLOVENIA

Croatians eat this flatbread with the cheese, prosciutto and sardines of the Dalmatian coast. Traditionally made with yeast from must or with a sourdough starter, it is not unlike foccacia in shape and style. The amount of olive oil to coat the dough to crisp it during baking is personal. Also made as a cake-bread, the herbs of the Mediterreanean are the commond denominator.

  • 500 g white wheat flour, t500
  • 325 ml warm water
  • 45 ml + 15 ml olive oil
  • 20 g yeast
  • 15 g coarse salt
  • 1 tsp ginger (optional)
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp chopped herbs from marjoram, rosemary, sage, chopped, soaked in a little oil

Add the warm water and sugar to the yeast and leave to rise for 10 minutes. Sieve flour into a large bowl, add two tablespoons of olive oil to the flour along with the ginger and a teaspoon of salt. Whisk the yeast mixture, add to the flour and knead into a smooth dough, about 20 minutes. Smear bowl with three tablespoons of oil, place the dough in the bowl, cover with damp cloth and leave to rise for four hours.

Cut a piece of parchment to fit into your baking trays, something around 25 cm x 35 cm. Shape the dough to fit into the tray, push holes in the dough with your fingers and cover with remaining oil, allowing some of the oil to form in pools in the holes. Sprinkle with large salt, cover with foil and leave for an hour. Bake at 200°C for 20 minutes. Brush herbs onto the surface and bake for another 5 minutes.

BRÖTCHEN | Zuckerbrötchen SWITZERLAND sugar bread rolls

Sugar buns? An indelicate description for these delightful breads.

  • 500 g zopf flour or 300 g strong white flour, 195 g white spelt flour, 5 g barley malt flour
  • 165 ml milk, full-fat, lukewarm
  • 1 egg, beaten
  • 50 g butter, softened
  • 45 g vanilla sugar
  • 1 orange, zest
  • 1 lemon, zest
  • 45 g pistachios, chopped
  • 45 g currants
  • 20 g yeast
  • Saffron powder, pinch
  • Salt, large pinch

Glaze

  • 1 egg, beaten
  • 45 g pearl sugar

Dissolve yeast and saffron in half the milk. Leave to froth. Sieve flours into a large bowl with salt and sugar. Work in the butter, add remaining milk, yeast mixture and egg. Fold in the zest. Knead into a smooth dough, about 15 minutes, cover and leave to rise for an hour. Add pistachios and sultanas, knead, 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 180°C. Brush buns with egg wash, sprinkle with pearl sugar. Bake for 25 minutes.

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.