Bähler Brothers Farms - Bähler Brothers Swiss Bread Shop
Check us out in our new location inside of Choo Choo McGoo's on Markland in Kokomo! Breads we make right now:
Ruchbrot: The classic staple of every German-speaking bakery in Switzerland, this is a rich bread made with Ruchmehl, a flour that consists of around 80-85% of the whole wheat grain. It's fairly dense and has rich flavor due to th
e extra long fermentation. Züpfe: Another Swiss classic, traditionally eaten on Sunday morning. This is a light, fluffy white bread made with milk, butter, and eggs. It's carefully formed and braided, then painted with eggs yolks to form a golden brown exterior. It has a wonderful, rich flavor due to the extra ingredients used when making it. Buurebrot: There are a lot of different breads in Switzerland with names like Buurebrot or Bauernbrot, its Standard German equivalent. This are rustic country breads -the name literally translates to 'Farmer's Bread'. Ours is made with a mixture of whole grain rye and whole wheat flours to produce a complex, hearty flavor that will leave you well satisfied. Härdöpfelbrot: This one's a mouthful! Härdöpfel is the name for potatoes in the Swiss German dialects spoken high in the Bernese Alps, and as you might have guessed this is a potato bread made by blending whipped potatoes into a half whole wheat flour. Röggeli: Also known as Roggenschrotbrot, this is a dense, heavy whole rye bread made with almost entirely whole grain rye flour (known as Roggenschrot in Switzerland). It's very hearty and flavorful -just a small amount packs a ton of flavor! It's a wonderful breakfast bread, just break off little pieces to eat with your morning meal. Tessinerli: A product of the Italian-speaking Canton of Ticino (Tessin in German), this is a light, fluffy Italian bread with a thin, crispy exterior. It has a very full flavor. It's great for toast or paired with pasta. Recipes that are under development:
Halbweiss: Literally 'half white', this is a whole wheat bread somewhat lighter than Ruchbrot. Pane Valle Maggia: An Italian-style whole wheat
Pain Paillasse: A Swiss specialty from the city of Geneva, a light bread similar to Ciabatta. Pain De Campagne: A rustic French bread with whole wheat and rye flours.
