Burebrot, Bauernbrot, Pain paysan ( en, Farmers' bread) or Pane del nonno ( en, Grandpa's bread) is a
bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...
made in
Switzerland
). Swiss law does not designate a ''capital'' as such, but the federal parliament and government are installed in Bern, while other federal institutions, such as the federal courts, are in other cities (Bellinzona, Lausanne, Luzern, Neuchâtel ...
. Unlike most other breads, which are mainly composed of flour,
yeast and water, the ''Burebrot'' also contains
milk.
The bread is made by mixing
rye
Rye (''Secale cereale'') is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to both wheat (''Triticum'') and barley (genus ''Hordeum''). Rye grain is u ...
and
wheat flour, water, salt, yeast and a
leavening agent into a dough, which is formed into a round shape. After 70 to 90 minutes, the surface is cut with a knife to create a decorative
lozenge
Lozenge or losange may refer to:
* Lozenge (shape), a type of rhombus
*Throat lozenge, a tablet intended to be dissolved slowly in the mouth to suppress throat ailments
*Lozenge (heraldry), a diamond-shaped object that can be placed on the field of ...
pattern and the bread is baked first at a high, then at a moderate temperature until the crust is crunchy.
Despite its name, the ''Burebrot'' is of relatively recent origin: it was developed in 1955 by the ''Ecole Professionnelle de Richemont'' in cooperation with the Swiss Bakers' Association as a way to make use of surplus milk.
It is now available in most Swiss bakeries and supermarkets as a bread for everyday consumption. As a bread developed by professionals, it is not usually made at home.
See also
*
Culinary Heritage of Switzerland
References
Bibliography
* Koellreuter, Isabel und Nathalie Unternährer, Brot und Stadt. Bäckerhandwerk und Brotkonsum in Basel vom Mittelalter bis zur Gegenwart, Schwabe AG, Basel, 2006.
* 1956, Nr. 9, Sondernummer Spezialbrot, Fachschule Richemont Luzern, ab 1945.
* Bührer, Peter, Schweizer Spezialitäten. Alte Original-Kochrezepte, Editions M, Zürich, 1991.
* La boulangerie suisse, Richement École professionnelle, Lucerne, 2006.
{{Portal bar, Food, Switzerland
Culinary Heritage of Switzerland
Swiss breads