This is a recipe inspired by some soft bread rolls that Dad still talks about to this day, that we had for breakfast in the Swiss Alps many years ago. Dad first discovered “Swiss Dark Flour” when visiting the alpine village of Saas Fee. To find out how the bakers made such delicious breads, he visited the family mill at Brig where Mr Augsberger, whose family had been milling the flour for three generations, patiently taught him how to produce this flour Swiss style. We are still learning, but love the flavours that their method produces. In Switzerland, the wheat is still grown on the high alpine terraces and harvested by hand, then delivered to the mill in parcels as small as 500 kilos.

We mill this flour by starting with a strong white flour but also retain some of the particularly flavoursome parts from the milling process which have a high mineral content in the flour to create the beautiful flavour. It allows you to create bread with both volume and flavour but which is not dense, yet with some of the natural sweetness of bran.

Enjoy these rolls while still a little warm from the oven with some melting butter and cheeses.