Türggenbrot

01 / О БЛЮДЕ

Что это за блюдо

Исходное описание на английском языке. Русский перевод ещё не добавлен.

Türggenbrot is a compact corn-and-wheat loaf from the Rhine Valley, produced mainly in the St. Gallen Rhine Valley and also in the Chur Rhine Valley and Liechtenstein, where corn (Türggen/Törgga) has been baked into everyday bread for centuries. The loaf took shape as corn cultivation spread in the 17th century and became a mainstay of smallholder diets; by the mid-19th century, two-thirds of local cropland was devoted to corn, and the bread was common well beyond the valley—Basel, Graubünden, and Glarus included—before a 20th-century decline and a late-1990s revival led by the Rheintaler Ribelmais association. The dough is built from very finely milled corn flour (soaked 1:1 overnight with warm water), half-white wheat flour, rye flour blend, water, yeast, and salt; most bakers mix in sultanas, once in the past also dried pears, which lend a gentle sweetness. After brief intermittent kneads and a rest, the baker shapes 500-gram (1 lb) loaves with a flat bottom and low domed top, then bakes them to a pale, fine-crusted loaf with almost no pores and a gray-gold crumb. For the table, it appears at breakfast or supper with butter, jam or honey, and also with cheese and sausage—though when sultanas are present, salty pairings are less suitable; as a regional staple, it sits alongside other maize foods like türggenribel and reflects a baking culture now anchored again by local growers and millers.