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The history of pain de seigle valaisan begins in the Middle Ages; it was baked into bread in the
European Alpine regions. The importance of rye bread in Valais is evidenced by records dating back to 1209. At that time, it was the main ingredient in the daily diet in the Valais villages. The oven,
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which was used for the collective production of bread in the village, was stoked only two or three times a year. Therefore, bakery products such as Valais rye bread had to be stored for a particularly long time.
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Bakery
January/ February 2014 AFAR magazine page 26
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368:Breads with religious significance
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690:Animal production and consumption
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695:Culinary Heritage of Switzerland
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48:(AOP). It is often served with
20:Pain de seigle valaisan in the
45:appellation d'origine protégée
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91:www.paindeseiglevalaisan.ch
42:. It is recognized with an
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358:Bonhomme de Saint Nicolas
87:"Pain de seigle valaisan"
545:Sausages and cured meats
598:Pain de seigle valaisan
28:Pain de seigle valaisan
814:-related article is a
757:-related article is a
715:Switzerland portal
442:Switzerland portal
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623:Vacherin Fribourgeois
418:Category:Swiss breads
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613:St. Galler Bratwurst
560:AOP and IGP products
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94:. Retrieved
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812:Switzerland
685:Agriculture
385:Motschellen
305:Türggenbrot
217:Basler Brot
54:charcuterie
52:cheese and
40:Switzerland
865:Rye breads
859:Categories
633:Williamine
583:Emmentaler
375:Agathabrot
354:Grittibänz
313:Urner Brot
247:Paun jauer
227:Brascidèla
96:2022-01-26
64:References
578:Damassine
530:Chocolate
32:rye bread
664:Raclette
588:L'Etivaz
525:Chestnut
344:Cuchaule
271:Rua-Brot
195:Langbrot
152:Burebrot
50:raclette
678:Related
593:Gruyère
334:Bröötis
659:Muesli
654:Fondue
608:Sbrinz
502:Bread
185:panini
177:Weggli
161:Ballon
36:Valais
810:This
755:bread
753:This
669:Rösti
535:Olive
221:BS/BL
157:Bürli
34:from
30:is a
816:stub
759:stub
550:Wine
540:Fish
498:Beer
201:Zopf
253:) (
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
