Swiss Bread: Solothurner Brot

Solothurner Brot shows the bread oozing out during the baking process

Solothurn is a Kanton in Switzerland which is quite understated but in principle, is loaded with class, culture and history.  It was home to the French King’s ambassador from the 16th Century through the 18th Century, and what came from that was the French culture, and influence.  Solothurn is full of Baroque architecture found in city walls, streets and cathedrals.  It’s a city that is very friendly and open during the summer months, thus encouraging a lot of out-door cafe’s that offer a wonderful European setting.  Solothurn’s old town has 11 churches, 11 chapels, 11 fountains and 11 bell towers.   Special indeed!

The Solothurner Brot is also quite special.  It’s similar to the Basler Brot, in that it’s shape and exterior is similar, but there is a special quality in the Solothurner.  During the baking process the bread is said to be pulled and split, so that the dough can “ooze” and thus providing a delightful crunch.  Many of the locals suggest to have this oozing bread with a nice pint of the local beer.  This bread I found to be quite wonderful.  It was crunchy, dense yet airy and light.  I’m truly amazed how the bakers can achieve such light qualities even while using such heavy flours.  This bread is traditionally made with the “Ruch Mehl” or heavy wheat flour, or mixed with the “halb-weiss’ or half white flour.  Another lovely bread, from another lovely Kanton.  (my loaf was purchased from Felber Beck http://felberbeck.ch/content/home/index_ger.html)

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