St. Gallen bread
St. Gallen bread is a bread made from yeast dough with a characteristic round shape. It is one of the most popular types of bread in German-speaking Switzerland .
St. Gallen bread is made with both Ruchmehl and semi-white flour. It has a regular, compact crumb and a strong, shiny, crispy crust. The shaping of the dough is still done by hand today. The baking time is relatively long at one hour. When baking, two loaves of bread are pushed together so that they grow together easily. They are then separated for sale.
Due to its high, round shape, St. Gallen bread has a comparatively small surface. It therefore dries out less than other types of bread and has a longer shelf life.
Originally, St. Gallen bread was widespread in the cantons of St. Gallen , Thurgau and both Appenzell , whereby it is called “Appenzeller bread” in Appenzellerland and “Thurgau bread” in Thurgau. It is available in bakeries and wholesalers throughout the German-speaking part of Switzerland and in parts of southwest Germany. Today it is usually made in 500 g or 1 kg loaves, sometimes 250 g. In the past, loaves of 2.5 kg were common.
Web links
- St. Gallen bread in the database of Swiss culinary heritage