Swiss Bread – Rye Malt Flour Mix 1 kg


You can have your Swiss bread quickly and easily! Add the water into this mixture. We also wrote the process on how to make it on your own.

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How to make Swiss bread on your own?

Believe it or not, it was never easier! We have prepared a ready-made mixture in which you only need to add water. You can have your Swiss bread sooner than you think!

“But, what if I want to prepare the whole bread on my own?” Well, we have an answer to that as well. 🙂

Let’s go into the manual preparation of Swiss bread.

Manual preparation

Mix the mixture with 640 ml of water, the temperature of about 30 degrees, mix for about 15 minutes in a bread machine, or knead for about 20 minutes with your hands to get a fine dough. Cover the dough with a damp cloth and let it stand at room temperature for an hour. The dough should rise approximately 2/3. Divide the dough into cakes – smaller parts and shape as desired. Put the cakes on baking paper, with which you lined the baking tray, and cover again with a wet cloth. Let the dough rest for 40-60 minutes at room temperature. One tip-cakes should be formed-shaped with as little flour as possible and have no cracked surfaces.

Before baking, sprinkle with flour and cut as desired. Put in a preheated oven at 240 degrees and immediately reduce the oven to 180-200 degrees About 800 g of dough takes one hour to bake. Tip – you can use sesame seeds, sunflower seeds. Put a bowl of hot water in the oven for baking – the water should evaporate within 25-30 minutes. Preparation in the baking machine With models-devices that heat the dough during mixing, use water whose temperature is 18 degrees, in all other cases water whose temperature is 30 degrees. Finally, close the open package well or put it in a container. Enjoy your Swiss bread!


Wheat flour, wholemeal flour, sunflower and flax seeds, yeast, oat flakes, wheat flour flakes, iodized salt, wheat gluten, malted baked flour (barley, wheat), whole malt flour (2.5%), butter, sugar – Rapslecithin, flour-ascorbic acid and acid-lactic acid.


Additional information

Weight 1.400 kg


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