Baking rye bread

Rye has been harvested in the Valais for centuries. The conditions here are highly favourable: mountainous terrain, high elevation and extreme temperatures. The Valaisians turn their rye into delicious bread. In former times Valais villagers fired their communal ovens two or three times per year. So they needed to develop a type of bread that would last for several months: the incomparable Valais rye bread. The true secrets of the bread are revealed only to those who bake it themselves under the guidance of a master baker.

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