Holzofenbrot -pain au four à bois. These are the two names of a bread that my sister brought home in a plastic bag during my last visit to Switzerland. It made me pause and ask myself; "where is bread baking going?" Reading the packaged labels for nutritional information and ingredient, I jotted down the basic flour percentages, figuring that at some point I would try to make it. Finally months later, I finally did it.
1 % bran
Roasted rye flour (optional for top of bread)