"PERHAPS THE MOST ORIGINAL BREAD IN THE WHOLE COUNTRY", THE TAGES-ANZEIGER ONCE WROTE. OUR RYE BREAD FROM SOURDOUGH IS MADE ONLY FROM PURE RYE FLOUR, WATER AND SALT. PART OF THE DOUGH FROM THE DAY BEFORE, THE "CHEF", IS USED AS 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.
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