A Stir The Pots Post

Bagged

by | Mar 6, 2013 | Bread, Switzerland

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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. 

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492
 total flour

Holzofenbrot.          

88%white wheat           
7% rye.                         
4% whole wheat             
Sauerteig sourdough

1 % bran                         

2%      Salt.                    

 

Roasted rye flour (optional for top of bread)

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3 Comments

  1. Karin Anderson (Karin's Bäckerei)

    Nice bread!
    Holzofenbrot doesn’t mean a specific, regional bread, is a name for a loaf (hopefully) baked in a wood fired oven, there are hundreds of Holzofenbrote in German speaking countries out there.

    Reply
  2. Jeremy

    Karin..I know that, just was the name on the bag!…and I don’t even have a Holzofen, wish I did..such a great flavorful way to bake!

    Reply
  3. Karin Anderson

    Holzofen or not – I would eat one of your breads anytime!

    Reply

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