Holzofenbrot -pain au four à bois. These are the two names of a bread that my sister brought home in a plastic bag during my last visit to Switzerland. It made me pause and ask myself; “where is bread baking going?” Reading the packaged labels for nutritional information and ingredient, I jotted down the basic flour percentages, figuring that at some point I would try to make it. Finally months later, I finally did it.
492
total flour
Holzofenbrot.
88%white wheat
7% rye.
4% whole wheat
Sauerteig sourdough
1 % bran
2% Salt.
Roasted rye flour (optional for top of bread)
Nice bread!
Holzofenbrot doesn’t mean a specific, regional bread, is a name for a loaf (hopefully) baked in a wood fired oven, there are hundreds of Holzofenbrote in German speaking countries out there.
Karin..I know that, just was the name on the bag!…and I don’t even have a Holzofen, wish I did..such a great flavorful way to bake!
Holzofen or not – I would eat one of your breads anytime!