| http://dbpedia.org/ontology/abstract
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Burebrot, Bauernbrot, Pain paysan (English … Burebrot, Bauernbrot, Pain paysan (English: Farmers' bread) or Pane del nonno (English: Grandpa's bread) is a bread made in Switzerland. Unlike most other breads, which are mainly composed of flour, yeast and water, the Burebrot also contains milk. The bread is made by mixing rye and wheat flour, water, salt, yeast and a leavening agent into a dough, which is formed into a round shape. After 70 to 90 minutes, the surface is cut with a knife to create a decorative lozenge pattern and the bread is baked first at a high, then at a moderate temperature until the crust is crunchy. Despite its name, the Burebrot is of relatively recent origin: it was developed in 1955 by the Ecole Professionnelle de Richemont in cooperation with the Swiss Bakers' Association as a way to make use of surplus milk. It is now available in most Swiss bakeries and supermarkets as a bread for everyday consumption. As a bread developed by professionals, it is not usually made at home.essionals, it is not usually made at home.
, Il Burebrot o Bauernbrot (in italiano Pane … Il Burebrot o Bauernbrot (in italiano Pane dei fattori), Pain paysan (in italiano Pane del villaggio) o Pane del nonno è un tipo di pane tipico della Svizzera, ma prodotto anche in Germania, caratterizzato dal contenere fra i suoi ingredienti anche il latte. Nella sua preparazione sono mescolati latte, farine di segale e di frumento, acqua, sale e lievito nell'impasto, a cui viene data una forma circolare. Dopo 70-90 minuti la superficie è tagliata con un coltello per creare uno schema decorativo a losanghe e quindi il tutto viene messo in forno a temperatura prima elevata e poi moderata fino a che la crosta sia croccante. Il Burebrot è di origini relativamente recenti: fu sviluppato nel 1955 dalla Ecole Professionnelle de Richemont in cooperazione con l'associazione dei panificatori svizzeri in modo da utilizzare il surplus di latte disponibile.tilizzare il surplus di latte disponibile.
, Als Bauernbrot werden Mischbrote aus Rogge … Als Bauernbrot werden Mischbrote aus Roggenmehl und Weizenmehl bezeichnet, deren Teig unter Zugabe von Sauerteig sowie Salz, Hefe und Wasser hergestellt wird. Bauernbrote sind in der Regel runde Brotlaibe, die im Ofen frei gebacken werden. Charakteristisch ist eine bemehlte, rissige Kruste und damit ein rustikales Aussehen sowie ein kräftiges Aroma. In Ausnahmefällen können Bauernbrote auch länglich geformt oder Kastenbrote sein.ch länglich geformt oder Kastenbrote sein.
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| http://dbpedia.org/ontology/alias
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Bauernbrot, pain paysan, pane del nonno
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| http://dbpedia.org/ontology/country
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http://dbpedia.org/resource/Switzerland +
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| http://dbpedia.org/ontology/ingredient
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http://dbpedia.org/resource/Milk +
, http://dbpedia.org/resource/Wheat +
, http://dbpedia.org/resource/Baker%27s_yeast +
, http://dbpedia.org/resource/Water +
, http://dbpedia.org/resource/Flour +
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| http://dbpedia.org/ontology/ingredientName
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Flour(ryeandwheat),yeast,milk,water
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| http://dbpedia.org/ontology/type
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http://dbpedia.org/resource/Bread +
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| http://dbpedia.org/ontology/wikiPageID
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20783788
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| http://dbpedia.org/ontology/wikiPageLength
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2507
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| http://dbpedia.org/ontology/wikiPageRevisionID
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1085226013
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| http://dbpedia.org/ontology/wikiPageWikiLink
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http://dbpedia.org/resource/Milk +
, http://dbpedia.org/resource/Leavening_agent +
, http://dbpedia.org/resource/Baker%27s_yeast +
, http://dbpedia.org/resource/Wheat +
, http://dbpedia.org/resource/Water +
, http://dbpedia.org/resource/Category:Swiss_breads +
, http://dbpedia.org/resource/Bread +
, http://dbpedia.org/resource/Category:Culinary_Heritage_of_Switzerland +
, http://dbpedia.org/resource/Flour +
, http://dbpedia.org/resource/Culinary_Heritage_of_Switzerland +
, http://dbpedia.org/resource/Switzerland +
, http://dbpedia.org/resource/Rye +
, http://dbpedia.org/resource/Lozenge_%28shape%29 +
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| http://dbpedia.org/property/alternateName
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Bauernbrot, pain paysan, pane del nonno
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| http://dbpedia.org/property/country
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http://dbpedia.org/resource/Switzerland +
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| http://dbpedia.org/property/creator
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Ecole Professionnelle de Richemont
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| http://dbpedia.org/property/mainIngredient
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Flour , yeast, milk, water
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| http://dbpedia.org/property/name
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Burebrot
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| http://dbpedia.org/property/type
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http://dbpedia.org/resource/Bread +
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| http://dbpedia.org/property/wikiPageUsesTemplate
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http://dbpedia.org/resource/Template:Bread +
, http://dbpedia.org/resource/Template:Reflist +
, http://dbpedia.org/resource/Template:Short_description +
, http://dbpedia.org/resource/Template:One_source +
, http://dbpedia.org/resource/Template:Infobox_food +
, http://dbpedia.org/resource/Template:Swiss_bread +
, http://dbpedia.org/resource/Template:Portal_bar +
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| http://purl.org/dc/terms/subject
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http://dbpedia.org/resource/Category:Swiss_breads +
, http://dbpedia.org/resource/Category:Culinary_Heritage_of_Switzerland +
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| http://purl.org/linguistics/gold/hypernym
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http://dbpedia.org/resource/Bread +
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| http://www.w3.org/ns/prov#wasDerivedFrom
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http://en.wikipedia.org/wiki/Burebrot?oldid=1085226013&ns=0 +
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| http://xmlns.com/foaf/0.1/isPrimaryTopicOf
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http://en.wikipedia.org/wiki/Burebrot +
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| http://xmlns.com/foaf/0.1/name
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Burebrot
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| owl:sameAs |
http://de.dbpedia.org/resource/Bauernbrot +
, http://www.wikidata.org/entity/Q3647260 +
, http://rdf.freebase.com/ns/m.055z18l +
, https://global.dbpedia.org/id/3NCHp +
, http://it.dbpedia.org/resource/Burebrot +
, http://arz.dbpedia.org/resource/%D8%A8%D9%88%D8%B1%D9%8A%D8%A8%D8%B1%D9%88%D8%AA +
, http://dbpedia.org/resource/Burebrot +
, http://yago-knowledge.org/resource/Burebrot +
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| rdf:type |
http://dbpedia.org/class/yago/Food107555863 +
, http://dbpedia.org/class/yago/Solid115046900 +
, http://dbpedia.org/class/yago/Foodstuff107566340 +
, http://dbpedia.org/class/yago/WikicatBreads +
, http://dbpedia.org/class/yago/WikicatSwissBreads +
, http://dbpedia.org/class/yago/Matter100020827 +
, http://dbpedia.org/class/yago/Food100021265 +
, http://www.wikidata.org/entity/Q2095 +
, http://dbpedia.org/class/yago/Bread107679356 +
, http://dbpedia.org/class/yago/PhysicalEntity100001930 +
, http://dbpedia.org/class/yago/Substance100020090 +
, http://dbpedia.org/class/yago/Starches107566863 +
, http://dbpedia.org/class/yago/BakedGoods107622061 +
, http://dbpedia.org/ontology/Food +
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| rdfs:comment |
Il Burebrot o Bauernbrot (in italiano Pane … Il Burebrot o Bauernbrot (in italiano Pane dei fattori), Pain paysan (in italiano Pane del villaggio) o Pane del nonno è un tipo di pane tipico della Svizzera, ma prodotto anche in Germania, caratterizzato dal contenere fra i suoi ingredienti anche il latte. Il Burebrot è di origini relativamente recenti: fu sviluppato nel 1955 dalla Ecole Professionnelle de Richemont in cooperazione con l'associazione dei panificatori svizzeri in modo da utilizzare il surplus di latte disponibile.tilizzare il surplus di latte disponibile.
, Als Bauernbrot werden Mischbrote aus Rogge … Als Bauernbrot werden Mischbrote aus Roggenmehl und Weizenmehl bezeichnet, deren Teig unter Zugabe von Sauerteig sowie Salz, Hefe und Wasser hergestellt wird. Bauernbrote sind in der Regel runde Brotlaibe, die im Ofen frei gebacken werden. Charakteristisch ist eine bemehlte, rissige Kruste und damit ein rustikales Aussehen sowie ein kräftiges Aroma. In Ausnahmefällen können Bauernbrote auch länglich geformt oder Kastenbrote sein.ch länglich geformt oder Kastenbrote sein.
, Burebrot, Bauernbrot, Pain paysan (English … Burebrot, Bauernbrot, Pain paysan (English: Farmers' bread) or Pane del nonno (English: Grandpa's bread) is a bread made in Switzerland. Unlike most other breads, which are mainly composed of flour, yeast and water, the Burebrot also contains milk. The bread is made by mixing rye and wheat flour, water, salt, yeast and a leavening agent into a dough, which is formed into a round shape. After 70 to 90 minutes, the surface is cut with a knife to create a decorative lozenge pattern and the bread is baked first at a high, then at a moderate temperature until the crust is crunchy.te temperature until the crust is crunchy.
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| rdfs:label |
Burebrot
, Bauernbrot
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