Bread ingredients
There are 19 products.
Good bread needs only a few ingredients – which makes their quality all the more important. Our bread ingredients include everything for a crusty loaf, a Sunday plaited bread or real lye pretzels: Swiss flour, dry yeast, sourdough, baking malt, bread spice and lye.
Swiss flour for every loaf
Our flour comes from the Altbachmühle mill: white flour for white bread and Zopf, half-white flour and Ruchmehl (Swiss dark flour) for classic Swiss bread, light spelt flour and wholemeal spelt flour for nutty loaves and dark rye flour for hearty sourdough bread. All in handy 1 kg bags. Starches and other flours: see Flour, starch & baking malt.
Yeast, sourdough and natural yeast
Dry yeast keeps for a long time and makes dough rise reliably – ideal if you don’t bake every day. For more flavour and bread that stays fresh longer, use sourdough: the sourdough starter lets you grow your own, while rye and wheat sourdough powder adds the typical taste with no starter needed. Italian natural yeast Lievito Madre is perfect for pizza, focaccia and panettone. More choice in Baker’s yeast and Sourdough.
Baking malt, bread spice and lye
Active baking malt supports the yeast for a soft crumb and a golden crust; inactive malt and malt extract add colour and a fine malty flavour. With bread spice (caraway, fennel, anise and coriander) your bread tastes like it came from the bakery. For pretzels and lye rolls you’ll find lye pearls to dissolve and ready-to-use lye – always wear gloves and safety glasses. Recipes and tools in Pretzels & lye bread.
Everything for your homemade bread
Pair them with our bread tins and proofing baskets. Ideas for a plaited loaf and many more tips in Making your own bread and across Bread and bakery.