Berne Brot, Braided Swiss Bread Recipe

Berne Brot is a traditional Swiss bread.

It is soft and sweet. Rich with butter, eggs, and milk. The four-strand braiding technique is interesting and simple to do. This bread would make awesome French toast too!


500g (17.6oz) strong white bread flour

2 egg yolks + 1 whole egg

220g (7.75oz) milk for a combined weight of 305g (10.75oz) including the eggs and yolks! Adjust the amount of milk to get the desired weight. *Milk at around 22C (71F) if your kitchen is around 20-22C (68-71F).

75g (2.65oz) soft unsalted butter

30g (1oz) sugar

10g (0.35oz) salt

4g (0.14oz) yeast

1 egg for brushing

Sesame seeds for sprinkling

To learn more about dough temperature control click here.


  1. Mix the milk, eggs, sugar, and yeast until combined and the yeast is hydrated.
  2. Add the salt and mix to dissolve.
  3. Add the flour and mix until no dry flour left.
  4. Knead the dough for 3 minutes.
  5. Tear in the butter and keep kneading for around 4 more minutes. Desired dough temperature 25 – 26C (77 – 78F).
  6. Proof for 1 hour.
  7. Fold.
  8. Proof for 1 hour.
  9. Divide into 4 equal parts. Preshape and let it rest for 15 minutes.
  10. Shape the loaf.
  11. Final proof 45 – 60 minutes. During this time pre-heat your oven to 160C (320F) fan on.
  12. Bake for 45 – 50 minutes. Check the bottom and if needed flip upside down and bake for an additional 5 minutes.

Cool down and enjoy!

Watch the video here

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