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.
Rye bread baking in the Val d'Anniviers
The residents of Val d’Anniviers used to spend part of the year in the valley, where they grew wine, and part of the year on the mountain, where they harvested grain and grazed their cattle in the alpine pastures. Among them were the residents of Grimentz, who baked the rye bread. Although rye bread lasts longer than white bread, it becomes as hard as stone after three months. The residents had to chop it up with an axe and soften it in soup just to make it edible. Unlike the bread from neighbouring Saint-Luc, Grimentz bread dough does not contain potatoes. Today, visitors have the opportunity to bake rye bread themselves.