Autumn customs in Switzerland

The autumn is traditionally the time of harvest and thanksgiving. Farmers used to sell cattle and poultry in the autumn and would then pay the farmhands their wages for the work they had done in the summer. Therefore the autumn was also the time to spend money and party. There was plenty of opportunity to do so, with markets, fairs, restaurants, dances, stalls, and much more besides. To this day many of these autumn traditions have retained their market character. Especially here are the many regional sweet and salty specialties to mention.

Traditionally, in the regions of Switzerland where the trade routes took place until late the 19th century, the spices were more exotic and unusual than in other places. Like in this recipe with cinnamon, cloves, nutmeg , allspice etc. The „stomach-bread“ – the Swiss name for it, owes its name to the spices and the sugar. Both were said to have a digestive and stimulating effect until the beginning of the 20th century. Still in the fifth „Idiotikonband“ (Dictionary of the Swiss German language), which appeared 1905, the „Magenbrot“ as „easily digestible pastry from sugar dough“ is presented.

When annual fairs and wine festivals are celebrated in the Romandie and the German-speaking part of Switzerland from August to November, the typical pink bags filled with „Magenbrot“ are unmistakable. In the remaining seasons the sweets are hardly available. Hardly a family comes at a fair in the fall around the rose-colored „Magenbrot“ bread bags. Many consumers have their „favorite Magenbrot“, which they have been loyal to for decades. Two, three pieces are enjoyed right on the spot, the rest are taken home. Magenbrot can be stored for several weeks without any problems. The best taste is not fresh bread, but if it is a few days old. Then the glaze has beautifully bonded to the dough.

For me personally, the taste of this sweet triggers many beautiful childhood memories with my family and friends!

Ingredients for approx. 100 piece

Dough

• 4 cup Whole wheat flour
• 2 Tsp Backing soda
• 1/3 cup Cocoa powder
• 2 cup Cane sugar
• 2 pinch Salt
• 1 Tsp Pumpkin pie spice
• 10.5 oz  Half milk half water

 Glaze

• 5.3 oz Dark chocolate
• 1/8 cup Butter
• 5 oz Water
• 3 cup Powder sugar
• 3 Tsp Pumpkin pie spice

Directions

1. Preheat oven to 340 ° F. Lay out a baking sheet with parchment paper. Mix flour, baking and cocoa powder, sugar, salt and seasoning. Add the milk water, mix well
2. Put the dough on the baking tray and streak 1 cm thick
3. Approximately bake for 25-30 minutes. Remove, allow to cool slightly
4. Cut into 2 x 5 cm pieces
5. Cover two baking trays with baking paper for the glaze
6. Melt chocolate with butter and water over low heat. Add icing sugar and spice
7. Remove the pan from the heat
8. Turn warm pieces of bread into the glaze portion by portion
9. Lift out with a fork, drain a little and spread with a little space on the plates. Let them dry for at least 4 hours, even better overnight, turning it once

Tips

• Good, in a tin well closed up to 1-2 week. Can be frozen for up to 3 months

Preparation time

Prep 40 Min
Baking ca. 25 – 30 Min
Drying mind. 4 hours

Each piece: ca. 70 kcal
14 g KH / 1 g E / 1 g F

References
Culinary heritage of Switzerland
Summer and autumn customs