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 Grächen
Grächen - St. Niklaus Grächen-St. Niklaus Switzerland
From grain to bread; the bread, made according to grandma's recipe, is first kneaded in the open air and then baked in a wood fired oven. Learn interesting facts about the preparation of Valais rye bread today and in "days gone by". Rye bread baking in Grächen
Grächen - St. Niklaus
Grächen - St. Niklaus

Rye bread baking in Grächen

From grain to bread; the bread, made according to grandma's recipe, is first kneaded in the open air and then baked in a wood fired oven. Learn interesting facts about the preparation of Valais rye bread today and in "days gone by".

Baking on one day per month during summer. Baking on advance notification.