We are proud that our "Original Rye Bread from the Valais" is supported by Slow Food as a Presidio. The Slow Food Presidi are Slow Food projects to protect small quality productions that preserve traditional food crafts.
"Perhaps the most original bread in the whole country", the Tages-Anzeiger once wrote. Our sourdough rye bread is made using only pure rye flour, water and salt. Part of the dough from the previous day, the "Chef", is used as a leavening agent.
The rye bread is produced according to the conditions of AOP. However, without the addition of wheat flour or yeast, as is common in other bakeries.
The original form with a pure sourdough is rarely still to be found. Care and handling of the sourdough are central to our rye bread and require a lot of skill and experience. We are proud that our "Original Rye Bread from the Valais" is supported by Slow Food as a Presidio. The Slow Food Presidi are Slow Food projects to protect small quality productions that preserve traditional food crafts.
Our rye bread is round in shape and very compact. The dark brown crust is hard and crunchy, while the grey-brown crumb is moist and has a distinctly sour taste. The microbiological balance and high acidity give it a long shelf life.
It is available "en nature", with walnuts or dried fruit.
| www.slowfood.ch | Ur-Roggenbrot aus dem Wallis | www.slowfood.com |
Our tip: This is a good way to keep our rye breadIf you enjoy the rye bread within a week, store it at room temperature in a dry and clean place, preferably in a linen, cotton or paper bread bag. The bread should not be stored in plastic or metal tins, plastic bags or in the fridge. You can also wrap the rye bread whole or cut into slices in foil and freeze it. The rye bread should keep for about three weeks without any loss of quality. The longer it is stored in the freezer, the drier it becomes. |
