Valais rye bread

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Valais rye bread GUB / AOP
origin Switzerland ( Canton of Valais )
Whole wheat flour 90% rye and 10% wheat flour (ecological performance certificate and extenso or organic standards)
Auxiliary materials Yeast, salt and water
baking time around an hour
shape round, flat bottom
Weight 250 g, 500 g or 1 kg with a tolerance of ten percent
Certification GUB / AOP since September 30, 2002

Valais rye bread (short rye bread , Welsh German Roggubroot , French pain de seigle valaisan or pain de seigle ) is a Swiss specialty bread . The whole grain bread is made from at least 90 percent rye and a maximum of ten percent wheat , the grain of which is produced exclusively in the canton of Valais , both on the basis of an ecological performance certificate and according to Extenso or organic standards . It can be kept for several months. The loaf is round. "Walliser Roggenbrot" is the only bread in Switzerland to have a protected designation of origin (GUB, French appellation d'origine protégée, AOP ).

origin

Rye ear

Rye finds favorable conditions in Valais: mountainous terrain, high altitude and extreme temperatures. It is known from pollen finds that rye has been cultivated in Valais for over 2000 years. The oldest surviving documents that describe Valais rye bread go back to 1209.

Manufacturing

Both the production of rye and wheat and their processing into flour and bread take place exclusively in the canton of Valais, with the grain grown in an environmentally friendly manner in accordance with the ecological performance certificate and the Extenso or organic standards. Yeast, salt and water are the only excipients used.

The raw material is mixed into a homogeneous mass and, depending on the type of flour, kneaded accordingly in order to preserve the rather low glutenin content . Then the dough rests until its volume has roughly doubled. Then cones of around 300 g, 600 g or 1200 g are formed from it, which are turned in flour. As a result, the dough pieces rest again until clear cracks appear. The Valais rye bread is then baked in deck ovens for around an hour .

properties

The loaves of Valais rye bread weigh around 250 g, 500 g or 1 kg. The round wholemeal bread with a flat bottom is gray-brown. The texture of the bread is compact and slightly porous.

Although Valais rye bread lasts longer than white bread , for example , it becomes relatively hard after about three months, but still edible. For this reason, it used to be soaked in milk, coffee or soup to be eaten.

Tasting

The Valais rye bread tastes slightly sour, with lactic or acetic acid dominating depending on the production method.

Web links

Individual evidence

  1. ↑ Specifications Valais rye bread. Federal Office for Agriculture FOAG, Quality and Sales Promotion Department, May 27, 2014.
  2. ↑ Growing rye and baking rye bread on wikiwallis.ch, accessed on November 20, 2017.
  3. ^ History of Valais rye bread , accessed on November 20, 2017.
  4. ↑ Valais rye bread. Retrieved on August 17, 2020 (Swiss Standard German).