The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Zopfmehl - Zopf flour

Terri's picture

Zopfmehl - Zopf flour

I am looking for a US supplier that sells Zopfmehl, a flour used specifically for the Swiss Sunday bread named Zopf.  On one site I found it is 90% white wheat with 10% white spelt.  King Arthur suggested a mix of 15% bread flour and 85% all-purpose.  Rather than either of those options, I'd like to find the real thing somewhere here in the States.



suave's picture

From my experience with exception of 00 pizza flour it is next to impossible to find European flours here.  I tried in vain to find a bag of T1150 some time ago and had to conclude that this sort of thing is just not imported.

Jw's picture


I did find a few remarks on this same website, enter "zopf" in the search box.

Since I don't live in the US I can't really help you. In Holland there is no Zopfmehl, I just use the best alternative. We frequently go to the Alps to get the real thing.

Let me know if you need help making Zopf. my daughter is an expect.




varda's picture

I just made my second Zopf ever, and after reading this message, I decided to mix in some spelt and white whole wheat.   The first time I made it I used 100% AP flour.  This time I used 80% AP, 10% spelt, and 10% white whole wheat.   Since I'm not an expert Zopf maker, I can't speak with much authority, but it came out with a lot of flavor.