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THE SLOW FOOD PRESIDI ARE PROJECTS OF
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ORIGINAL RYE BREAD FROM THE VALAIS
Rye is the cereal par excellence for the alpine mountain valleys: it is more robust than other cereals and adapts to the harsh climate and altitudes. Traditional rye bread was long considered the "bread of the poor" and was present in every household. Today, however, it is almost impossible to find. The small village of Simplon in the canton of Valais is home to the last bakery that has been producing the sourdough bread since 1878, in the fifth generation. The simple, age-old recipe for the Valais original rye bread contains only rye flour, water and salt. These ingredients are kneaded with the family's well-kept sourdough mother - the "chef". The dough must then rest for at least 12 hours. After rising, the loaves are baked at 230- 250˚C for about 75 minutes. The result is a long-lasting, very compact bread with a round shape and dark brown colour. The crust is hard and crunchy, while the grey-brown crumb is moist and has a distinctly sour taste. The original rye bread from the Valais goes very well with dry meat and cheese.
THE PRESIDIO
The Presidio "Original Rye Bread from the Valais" aims to support and promote the artisanal production of this pure sourdough bread made from 100% finely ground rye meal. Although common Valais rye bread is now also awarded the AOP mark of origin, in contrast to Slow Food rye bread, the addition of wheat flour and baker's yeast is permitted here. The Presidio supports the entire product chain, because it means that the old stones in the Blatten mill near Naters and perhaps other old stone mills in the Valais can be used again in the future.
PARTNERSHIP WITH COOP
In 2007, Slow Food Switzerland and Coop agreed to work together to set up Swiss Presidi and to market Presidi products. Produced at the Arnold bakery, the original rye bread from the Valais is one of 20 active Presidi in Switzerland. Since 2007, 800 to 1400 loaves per week have been produced in Simplon Dorf with the rye flour originally ground on stone mills in the Valais, which are eventually available in selected Coop shops in Switzerland.
The Arnold bakery is proud and grateful to be able to offer the original sourdough rye bread to connoisseurs throughout Switzerland thanks to the support of Slow Food and Coop.
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© Bäckerei Arnold, Scottoni Photography 
