Burebrot [SEP] country of origin
Burebrot
Burebrot, Bauernbrot, Pain paysan or Pane del nonno () is a bread made in Switzerland. "Bauernbrot" is also made in Germany. Unlike most other breads, which are mainly composed of flour, yeast and water, the "Burebrot" also contains milk.
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.
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. 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