One of my favorite bread is the “Basler Brot” or bread of Basel. It is a Swiss cantonal bread and as I was born in Basel, of course I favor this over other cantonal breads like the bread of St. Gall, or of the Ticino. An exception is the rye bread from the Valais, the Walliser Brot, as I spent the other half of my younger years in this region.
If you belief the history than this bread was the first time mentioned in 1792 in a bread book. And still as of today it is the runner in many bakeries in Switzerland.
The shape is longish oval and it is always baked as two loafs sticking together at the front. For all of you who have difficulties with scoring, this is the bread to go, because it has none. I also like the dark rather thick crust which gives it the wonderful taste.
Unfortunately the oven temperatures from the old days with the wood fired ovens are not attainable in a private household environment, but I was able to get good results with 550°F during the steam period and finishing the bake with 450°F.
Below is a printable version of the recipe for your bread baking folder and a downloadable Excel spreadsheet. In the spreadsheet you can adjust the final amount of dough.
Printable version as PDF file for your recipe folder: Bread of Basel PDF
Printable version as XPS file for your recipe folder: Bread of Basel XPS
Zip file to download spreadsheet: Bread of Basel ZIP