THC Science

Bread has been a staple food in Switzerland for millennia, probably since the dawn of agriculture, the Swiss Plateau being the main cereal region of the country.^[1]

Nowadays, bread is consumed by all Swiss and accompanies practically every meal, therefore it makes an integral part of Swiss cuisine. There are several hundreds of different Swiss breads, owing to the diversity of culture and traditions found in the country.^[2]

This list includes both national, regional and sweet breads.

Swiss breads[edit]

National breads[edit]

Regional breads[edit]

Sweet breads[edit]

Breads with religious significance[edit]

Agathabrot (FR)
Motschellen (AI)

References[edit]

^ "Alimentazione". Historical Dictionary of Switzerland (in Italian). Le ricerche storico-sociali hanno individuato modelli di alimentazione differenziati, strettamente legati allo sviluppo delle zone agrarie tra la fine del ME e l'inizio dell'epoca moderna. Nella cosiddetta "terra dei pastori", sul versante settentrionale delle Alpi, dominavano latticini, formaggi, noci, bacche, funghi, ortaggi e frutta; nell'Altopiano (cosiddetta "fascia cerealicola") puree, zuppe, pane, legumi, verdura, eventualmente integrati con vino. [Historical-social research has identified differentiated feeding patterns, closely linked to the development of agricultural areas between the end of the medieval period and the beginning of the modern era. In the so-called "land of the shepherds", on the northern side of the Alps, dairy products, cheeses, nuts, berries, mushrooms, vegetables and fruit dominated; in the Plateau (so-called "cereal band") purées, soups, bread, legumes, vegetables, possibly supplemented with wine.]
^ "Un incontournable du quotidien". Pain Suisse. 29 January 2020. Retrieved 22 January 2023. Le pain est un aliment consommé par quasiment tous les Suisses et il accompagne pratiquement tous les repas. [...] La Suisse recense 200 sortes de pain différentes, auxquelles s'ajoutent de nombreuses variétés de petits pains et croissants. [...] Monsieur et Madame Schweizer aiment le pain. 98% des personnes interrogées ont déclaré consommer du pain. Et le pain classique est ici en tête de liste. C'est le plus consommé mais aussi le plus souvent servi avec les repas quotidiens. Puis, vient la tresse, un produit typiquement suisse, suivie de près par le croissant et le petit pain, tel que le petit pain blanc, le petit pain au lait ou le ballon. [Bread is a food consumed by almost all Swiss people and it accompanies almost all meals. [...] Switzerland lists 200 different kinds of bread, to which are added many varieties of bread rolls and croissants. [...] Mr. and Mrs. Schweizer love bread. 98% of those questioned declared that they consumed bread. And the classic bread is at the top of the list here. It is the most consumed but also the most often served with daily meals. Then comes the Zopf, a typical Swiss product, closely followed by the croissant and the small bread, such as the white roll, the milk roll or the balloon.]

External links[edit]

List of breads (and pastries) in the Culinary Heritage of Switzerland

[1] "Alimentazione". Historical Dictionary of Switzerland (in Italian). Le ricerche storico-sociali hanno individuato modelli di alimentazione differenziati, strettamente legati allo sviluppo delle zone agrarie tra la fine del ME e l'inizio dell'epoca moderna. Nella cosiddetta "terra dei pastori", sul versante settentrionale delle Alpi, dominavano latticini, formaggi, noci, bacche, funghi, ortaggi e frutta; nell'Altopiano (cosiddetta "fascia cerealicola") puree, zuppe, pane, legumi, verdura, eventualmente integrati con vino. [Historical-social research has identified differentiated feeding patterns, closely linked to the development of agricultural areas between the end of the medieval period and the beginning of the modern era. In the so-called "land of the shepherds", on the northern side of the Alps, dairy products, cheeses, nuts, berries, mushrooms, vegetables and fruit dominated; in the Plateau (so-called "cereal band") purées, soups, bread, legumes, vegetables, possibly supplemented with wine.]

[2] "Un incontournable du quotidien". Pain Suisse. 29 January 2020. Retrieved 22 January 2023. Le pain est un aliment consommé par quasiment tous les Suisses et il accompagne pratiquement tous les repas. [...] La Suisse recense 200 sortes de pain différentes, auxquelles s'ajoutent de nombreuses variétés de petits pains et croissants. [...] Monsieur et Madame Schweizer aiment le pain. 98% des personnes interrogées ont déclaré consommer du pain. Et le pain classique est ici en tête de liste. C'est le plus consommé mais aussi le plus souvent servi avec les repas quotidiens. Puis, vient la tresse, un produit typiquement suisse, suivie de près par le croissant et le petit pain, tel que le petit pain blanc, le petit pain au lait ou le ballon. [Bread is a food consumed by almost all Swiss people and it accompanies almost all meals. [...] Switzerland lists 200 different kinds of bread, to which are added many varieties of bread rolls and croissants. [...] Mr. and Mrs. Schweizer love bread. 98% of those questioned declared that they consumed bread. And the classic bread is at the top of the list here. It is the most consumed but also the most often served with daily meals. Then comes the Zopf, a typical Swiss product, closely followed by the croissant and the small bread, such as the white roll, the milk roll or the balloon.]

[1]

[2]

Swiss breads
National breads	Burebrot Bürli (Ballon) Zürcher Murren Schlumbergerli Weggli (Petits pains, panini) Zürcher Brot (Langbrot) Zopf
Regional specialties	Basler Brot (BS/BL) Brascidèla (GR) Pane ticinese (TI) Paun jauer (Münstertaler Brot) (GR) Pain de seigle (VS) Rua-Brot (FR) Spanischbrötli (AG/ZH) St. Galler Brot (SG) Türggenbrot (SG) Urner Brot (UR)
Sweet breads	Bröötis (AI) Cuchaule (FR) Grittibänz (Bonhomme de Saint Nicolas)
Breads with religious significance	Agathabrot (FR) Motschellen (AI)
Recipes on WikiBooks Category:Swiss breads * Food portal The Switzerland Portal

Bread
Types	Brown bread Bun Flatbread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Sugar Water
Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Toaster Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Bread crumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Bakery Breadmaking Baker percentage Bread and salt Bread in Europe History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
Category

Cuisine and foods of Switzerland
Foods by type	Beer Bread list of breads Cheeses and dairy products list of cheeses Chestnut Chocolate Olive Fish Sausages and cured meats Wine
AOP and IGP products	Berner Alpkäse Bündnerfleisch Damassine Emmentaler L'Etivaz Gruyère Pain de seigle valaisan Raclette du Valais Sbrinz St. Galler Bratwurst Tête de Moine Vacherin Fribourgeois Vacherin Mont d'Or Williamine Zuger Kirschtorte
National dishes	Fondue Muesli Raclette Rösti
Related	Agriculture Culinary Heritage of Switzerland
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