This St.Galler bread is one of our family favorites. It could be a sense of homage, because my husband came from this canton. Or, it could be because out of all the canton breads, this one is just plain special and fine. It’s different from the other’s in the sense that it’s dense, yet airy if that makes sense. You’ll notice this defining texture when you cut your first slice. You’ll see this bread is full of delicate air pockets, yet the density gives plenty of support to this bread. It truly is the perfect combination. Additionally, the St. Galler is one of the most common breads found in almost every region, and in almost every grocery store and bakery. Let’s not forget the special shape of St. Galler. It’s made in a circular mound usually with a torn front.
The older Days
St. Galler bread comes in two varieties; either “Ruchbrot” (darker dough, a mix of wheat flour), or Halbweiss (dark mixed with white flour). Both are equally delicious. Almost eight hundred years old, this bread is still made by hand and it takes quite a skill to form it. Originally in the older days, families would buy this bread in a 2 1/2 kg (about 5 lbs.) form, thus in order to not bake every day at home. The expectation of breads and their freshness is a newly evolved theory. One hundred years or more previously, bread was not made daily, but rather once a week. In order to keep the freshness, they decided to cut it from the top. When they got to the end of the week, the bread still had freshness down to the last bottom piece, due to the shape.
All that’s required of this bread is to be sure you enjoy it with some organic swiss butter, and a nice home-made jelly (Confiture). The toasting factor is not so recognized in Switzerland. But, if your like me, I prefer a light toast in the toaster, then I can go about my butter and confi business.
From the bakery Hächler