Burebrot, Bauernbrot, Pain paysan (English: Farmers' bread) or Pane del nonno (English: Grandpa's bread) is a bread made in Switzerland. Unlike most other breads, which are mainly composed of flour, yeast and water, the Burebrot also contains milk.^[1]

The bread is made by mixing rye and wheat flour, water, salt, yeast and a leavening agent into a dough, which is formed into a round shape. After 70 to 90 minutes, the surface is cut with a knife to create a decorative lozenge pattern and the bread is baked first at a high, then at a moderate temperature until the crust is crunchy.^[1]

Despite its name, the Burebrot is of relatively recent origin: it was developed in 1955 by the Ecole Professionnelle de Richemont in cooperation with the Swiss Bakers' Association as a way to make use of surplus milk.^[1] It is now available in most Swiss bakeries and supermarkets as a bread for everyday consumption. As a bread developed by professionals, it is not usually made at home.^[1]

See also

• Culinary Heritage of Switzerland

References

Bibliography

• Koellreuter, Isabel und Nathalie Unternährer, Brot und Stadt. Bäckerhandwerk und Brotkonsum in Basel vom Mittelalter bis zur Gegenwart, Schwabe AG, Basel, 2006.
• 1956, Nr. 9, Sondernummer Spezialbrot, Fachschule Richemont Luzern, ab 1945.
• Bührer, Peter, Schweizer Spezialitäten. Alte Original-Kochrezepte, Editions M, Zürich, 1991.
• La boulangerie suisse, Richement École professionnelle, Lucerne, 2006.