Burebrot

Burebrot is a Swiss bread made with a combination of rye flour, wheat flour, yeast, water, and milk. The round-shaped dough is typically cut with a knife before baking in order to create a rhombus pattern on top. The dough is first baked at a high temperature, then at a moderate temperature, creating a nice crunchy crust in the process. It is believed that burebrot was invented in 1955 by the Professional School of Richemont and Swiss Bakers’ Association as a way to use leftover milk.