Today I’m going to show you how to preparate a typical Swiss recipe: it’s the Silserbrötchen, a kind of bread that it is from Alta Engadina, in Canton Grigioni. These little breads are perfect to eat simple, but also stuffed with butter or with what you like it. This recipe was created for the contest Molino Grassi, with organic flour grain Khorasan Kamut.
Silserbrötchen rezept
INGREDIENTS
- 250 grams of Manitoba flour
- 250 grams of flour Miracolo
- 110 grams of fresh yeast
- 1 teaspoon sugar
- 150 grams of water
- 150 grams of milk
- 40 grams of butter
- 7 grams of salt
- 100 grams of bicarbonate
HOW TO DO
- In a bowl, combine the flours with fresh crumbled yeast, sugar, softened butter, water, milk and salt;
- Mix to obtain a smooth ball and homogeneous and then let the dough rise for two hoursby covering it with plastic wrap;
- Shape into balls about 20 grams each;
- Boil the water with baking soda and salt;
- Soak for 30 seconds after which the pieces of dough and pick them up again with a schiumalora, then lay them on the baking sheet lined with parchment paper;
- Make two small cuts in the dough with a knife sharp enough;
- Cook at 200° for 10-15 minutes;
- Put inside the bread what you like it (For my breads I choose salmon and cream cheese and grilled eggplant);
This is my recipe for contest by Molino Grassi:
