Artist Søren Berner (b. 1977 in Denmark) started incorporating bread in his work in 1999 while living in Holland. The concept was to take art back into the daily lives of people through performance, a comment to the elitist sophistication that often shrouds the realm of high culture. Søren created the sourdough at the art academy in Amsterdam with an old recipe inherited from his grandmother using only rye, water and his fingers to stir. After his graduation in 2006 he received an artist-residency in Switzerland where he has stayed and taken care of his sourdough ever since.
Since then the sourdough has been on display at Progr in Bern, Nairs Museum in Graubünden, Shedhalle at Rote Fabrik and Cabaret Voltaire in Zürich. Right now it is on permanent display at selected organic shops in Zürich.
The artist has continued to expand the production of Sørenbrød and launched a collaboration with the St. Jakob's foundation, now baking in their modern facilities near the Viadukt in Kreis 5 in Zürich.
The bread is inspired by the Danish "rugbrød" a full-grain rye bread made with sourdough. Sørenbrød is delicious and healthy and complements the range of bread traditionally offered in Switzerland. Historically, rye bread was widely baked in the Swiss valleys where the grain was commonly grown. Sørenbrød uses locally grown ingredients and production facilities, gives it a Scandinavian twist and delivers by bike to environmentally and taste conscious shops and consumers.
Pebbernødder, «Pepper Nuts», is a traditional Danish treat baked for Christmas. They are easy to make and the sweet and spicy taste goes wonderfully with a cup of tea, coffee or glühwein.
250 g butter
250 g sugar
1 dl whipping cream
500 g wheat flour
1 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. white pepper
1 tsp. cardamom
1 tsp. baking soda
1 tsp. baking soda
1. Heat the oven to 200 degrees.
2. Beat butter and sugar with an electric beater until a uniform creamy mass. Add cream and whisk at lowest speed.
3. Mix wheat flour with spices, baking powder and baking soda, and stir in the dough until it is fairly firm. Knead the dough together with your hands.
4. Divide the dough into smaller pieces. Roll the dough pieces into sausages the thickness of a finger.
5. Cut the dough into small pieces of approx. 1 cm. Press some of them lightly flat at the top, and roll others. Put the pepper nuts on a baking sheet with parchment paper, and bake them for 7-8 minutes, until golden. Cool the pepper nuts before placing them in a cake tin.
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