Dish

Walliser Roggenbrot

Walliser Roggenbrot is a hearty bread that is perfect for sandwiches or as a side to soups and stews. It is high in fiber and low in fat, making it a healthy choice for those looking to maintain a balanced diet. Walliser Roggenbrot is also a good source of vitamins and minerals, including iron, magnesium, and zinc. It is typically baked in a round shape and has a dark brown crust with a soft, chewy interior.

European cuisine› Alpine cuisine› Swiss cuisine

Bread› Rye Bread

Origins and history

Walliser Roggenbrot has been a staple in Swiss cuisine for centuries. It was originally made by farmers who used rye flour as a cheap and abundant source of grain. Today, it is still a popular bread in Switzerland and is often served with butter and cheese or as a side to traditional Swiss dishes like raclette and fondue.

Dietary considerations

Walliser Roggenbrot is a good choice for those following a vegetarian or vegan diet. It is also suitable for those with lactose intolerance or gluten sensitivity, as it is made with rye flour instead of wheat flour. However, it is not suitable for those with celiac disease, as it may contain traces of gluten.

Variations

There are many variations of Walliser Roggenbrot, including those made with different types of flour, sweeteners, and spices. Some recipes call for the addition of caraway seeds or fennel seeds, which give the bread a slightly spicy flavor. Others may use honey or maple syrup instead of sourdough starter for a sweeter taste.

Presentation and garnishing

Walliser Roggenbrot is typically presented as a round loaf with a dark brown crust. It can be garnished with seeds or herbs for added flavor and texture.

Tips & Tricks

To keep Walliser Roggenbrot fresh, store it in an airtight container at room temperature for up to three days. To enhance its flavor, toast it lightly before serving.

Side-dishes

Walliser Roggenbrot is often served with butter and cheese, or as a side to soups and stews. It can also be used as a base for open-faced sandwiches, topped with cured meats, pickles, and mustard.