Issue 2 / 2019

Recipe from the Viamala Fokus issue 2 / 2019.

Baking bread in the Kulturtenn Obermutten

Few bakehouses in the region are used as actively as the one in Mutten. Since the founding of the Kulturtenn Obermutten association, bread baking has been an important part of the association's cultural activities.

At Kulturtenn Obermutten, baking bread in the bakery's wood-fired oven is not only used to produce bread and plaited bread for sale in their own small store "inscha Laada" in Obermutten. Under the leadership of the busy president Urs Nutt, the association also uses the offer to actively involve locals and guests, children and adults in village life in Mutten. Bread baking thus becomes a shared experience.

Well planned is half baked

Before starting, all the ingredients for the dough are prepared: various Gran Alpin flours from the region, yeast, butter, milk, eggs, salt and good mountain spring water. In addition, various utensils and aids such as large basins for kneading, scales, containers, wooden ladles and much more. And then the dough is mixed and kneaded extensively before it is left to rest for a while. Only then are loaves and plaits formed.

Experience is in demand

The baking process requires a feeling for the right timing. The wood-fired oven must be fired up hours in advance. The embers are later broken up and distributed in the oven. Once the right temperature has been reached, teamwork is required again. With the support of all the helpers, the raw loaves are placed in the oven. They remain there until the tapping test provides certainty about the perfect degree of baking. Once they have cooled, the deliciously fragrant loaves and plaits are packaged and sold in the store in Obermutten.

Pleasure after work

Once the work is done, there is a special reward for those involved. Homemade pizza dough is topped with all kinds of delicious things, baked in the residual heat of the oven and then eaten with relish. If you would like to take part, you can find out more on the Internet at mutten.ch.

Mix the ingredients and stir with a wooden spoon. Knead the dough thoroughly by hand with moderate force. After approx. 20 minutes, cut the dough crosswise and deeply. If you see regular air holes, the dough has been kneaded sufficiently and can be covered with a damp cloth. Leave the dough to rest for approx. 2 hours. It is allowed to develop and rise. When the oven is ready, the dough is kneaded again briefly and then shaped. A cross is cut into it with a knife. Bake in the oven for approx. 40 - 45 minutes at a medium heat. Leave to cool on a permeable surface. Enjoy with fresh butter and Muttner mountain bee honey: mutten.ch