Swiss breads
Hi all, I've been reading Jerome Assire's beautiful "The Bread Book". On pages 120-121 he describes a few breads I found intriguing. I quote: From page 120: "[in the picture] Above: a multigrain Apfelnussbrot with walnut and apple, a wheat and spelt flour Sauserbrot with chestnut and grape must, and a rye Zwetochgenbrot with plum and walnut." From page 121: "[in the picture] Above: one of the most original and nourishing of all Swiss breads is the körnlipicker . It is made mainly of whole grains of wheat, barley, and rye, scarcely held together by a modicum of crumb. It is best eaten after a day on the mountains." All four breads sounds scrumptious, and they are accompanied with drool-worthy pictures. I would like to be able to make them. I looked through my books to try and find recipes for them, and found nothing (In addition to the usual baking books, I also looked in the swiss baking books I have from the Richemont Craft school, I looked at Jan Hedh's book, at Charel Scheele's book, and many more). Does anyone have recipes for either of these breads (their names are in bold)? I would greatly appreciate you sharing them because I'd love to bake them. Thanks!
but I will be going on a businesstrip to Switzerland week after next. Also, I can check with a few baking friends there. Let me know when you don't get any replies.
This may be what you are looking for. I could not get it to translate to English.
750 g apple
250 g brown sugar
200 gr walnuts, halved
200 g hazel nuts, whole
3 tablespoons cocoa powder
2 tablespoons rum
1 teaspoon cinnamon
500 g flour
2 baking powder (I assume the small packets they use in Germany)
grate the apple and misch with the sugar and let set overnight
Next morning, mix the rest of the ingredients and put into a bread pan and bake about 90 minutes at 150C.
The bread freezes well, so it is best to bake two loaves at a time.
A direct translation from:
http://www.chefkoch.de/rezepte/999761205309378/Apfel-Nuss-Brot.html
Bob
Apfelnussbrot should be a yeasted bread with multigrain flours. What you had found is more of a cake...
Thanks, though. I look forward to hearing more from others.
Sorry, I didn't get any results for the others. The Zwetochgen is German for plum. And from what I could find, the körnlipicker has something to do with whole grains.
Sauserbrot escapes me. May be a slang.
Bob
Hi
I'm Swiss and live in the Chicago area.
Zwetschgenbrot (spelling!!) is a known bread in Switzerland and I'm positive to find recipes, but they are for sure all in German. Do you understand German?
Koernlipicker bread has no special meaning other than it is probably a multi grain bread. I've never seen bread like this in CH in a bakery. Otherwise a Koernlipicker is an organic vegetarian/tree hugger etc.
Sauser is lightly fermented grape juice and only available during the vintage. I've also never seen a bread like this but it must be a very local bread, backed during the vintage season in the western and southern region of Switzerland where wine is produced.
I guess all this is not very helpfull but maybe it gets you to the next step.
Thomas
PS: Any particular reason why you want to bake Swiss bread? Ever heard of Zopf?
Ah, the difference between German and Switzerditsch! LOL
Where my wife was from in Germany, the local slang word for Zwetschgen was "kwetchen" or "squetchen" (spelling?). And you know the military people have a tendency to pick up slang rather than the proper language. LOL