Bread from the Barrel

Kölli special:
bread from the Barrel

Bread from the barrel gets its crispy, aromatic crust through intensive baking in our stone oven.

This Bread combines craftsmanship handed down from generation to generation with today’s expertise and our passion for honest quality.

Bread from the barrel from our bakery develops its incomparable aroma through long maturation of the dough in oak barrels – we give the dough rest and plenty of time to form aroma through gentle fermentation. The dough rests for at least 24 hours. This very simple process is the secret of incomparable bread enjoyment.

Step 1: Dough

The dough made from the four ingredients wheat flour, spring water, Swiss alpine salt and yeast needs a lot of attention to the right kneading time and temperature.

Step 2: The resting of the dough in the oak barrel

In the barrique oak barrel we give the dough rest and plenty of time to form the fine aroma through gentle fermentation. The dough rest is at least 24 hours.

Step 3:
Baking in the stone oven

Intensive baking in the stone oven gives the bread from the barrel its crispy, aromatic crust.

Step 4: Enjoy

The incomparable aroma, the crispy aromatic crust and the good preservation of freshness distinguish the bread from the barrel.

Enjoy it!

Black Forest Farmers Bread

A very dark bread made from wheat flour and a little rye grist. Half of the liquid is milk. The dark crumb is achieved by adding roasted barley malt. The dough for this bread is left to proof for 8 hours so that a good aroma and a strong crust can develop.

Original Spelt Maggia

Rustic, round bread with a fine-grained structure, well-developed, crispy crust. Uniform, rather firm crumb.
Rounded nutty flavor with mild acidity due to long dough ripening. Good freshness retention due to high moisture content.
Suitable as an accompaniment to sweet and savory dishes such as jam, honey, cheese or dried meat.