How to do Sils bread

Today I’m going to show you how to preparate a typical Swiss recipe: it’s the Silserbrötchen, a kind of bread that it is from Alta Engadina, in Canton Grigioni. These little breads are perfect to eat simple, but also stuffed with butter or with what you like it. This recipe was created for the contest Molino Grassi, with  organic flour grain Khorasan Kamut.

Silserbrötchen rezept


ingredienti panini di Sils

  • 250 grams of Manitoba flour
  • 250 grams of flour Miracolo
  • 110 grams of fresh yeast
  • 1 teaspoon sugar
  • 150 grams of water
  • 150 grams of milk
  • 40 grams of butter
  • 7 grams of salt
  • 100 grams of bicarbonate


 panini di Sils  panini di Sils

panini di Sils panini di Sils

  • In a bowl, combine the flours with fresh crumbled yeast, sugar, softened butter, water, milk and salt;
  • Mix to obtain a smooth ball and homogeneous and then let the dough rise for two hoursby covering it with plastic wrap;
  • Shape into balls about 20 grams each;
  • Boil the water with baking soda and salt;
  • Soak for 30 seconds after which the pieces of dough and pick them up again with a schiumalora, then lay them on the baking sheet lined with parchment paper;
  • Make two small cuts in the dough with a knife sharp enough;
  • Cook at 200°  for 10-15 minutes;
  • Put inside the bread what you like it (For my breads I choose salmon and  cream cheese and grilled eggplant);

panini di Sils

panini di Sils

This is my recipe for contest by Molino Grassi:

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