BIRABROT OR BIRNENBROT

On the occasion of "World Bread Day", let me once again introduce you to that marvelous Swiss speciality that can be eaten all year long, but which is indivisible from autumn/winter and from the end of year feasting. I am talking about "Birabrot (or Birnenbrot)"!

This wonderful, spicy and rich peasant's pear and nut bread from Graubünden (Grisons in French) is made with dried pears, dates, plums and figs, almonds, hazelnuts, walnuts, sultanas, raisins, candied orange and lemon (or zest), thick pear juice (Birnel), "Birnbrot" spices, "Zopf Bread" dough, Kirsch, and many more ingredients.

In a sense, it is very similar to the Alsatian "Beerawecka". The main difference resides in the fact that it's French cousin has no crust...

This special Christmas bread (it is also eaten throughout the whole year) is delightful when cut in slices and eaten with butter or when served with savory food (very much like "Pain d'Epice"). Without a doubt, "Birnbrot" is highly nourishing, but it is also undeniably healthy. Due to it's sturdy nature, it can be kept for quite a long time (if you are strong enough to leave it sit in a cupboard for a while...).

If you are looking for recipes, please read this post: see link.

This "Birabrot" was bought from "Hosang'sche Stiftung Plankis" in Chur. If you are in the region, I really recommend you to have a look at their store, because they have delicious sausages (Salzis) and many fine regional specialities that taste like heaven...