Roufl

Roufl is a type of bread traditionally made in the Alsace region of France. It is a rustic, dense loaf characterized by its dark, often rye-based, dough and a slightly sour flavor. The crust is typically thick and hard, providing a good contrast to the moist, chewy interior. Roufl is known for its long shelf life, making it a practical bread for storing and consuming over several days.

The preparation of Roufl involves a slow fermentation process, which contributes to its complex flavor profile and texture. While recipes can vary, common ingredients include rye flour, wheat flour, water, salt, and a sourdough starter. Some variations may incorporate seeds or other grains. The bread is usually baked at a high temperature, which helps to develop the characteristic hard crust.

Historically, Roufl was a staple food for the rural populations of Alsace, valued for its nutritional content and durability. It was often served with hearty stews, cheeses, or pâtés. Today, Roufl can be found in bakeries throughout Alsace and in specialty European food stores, enjoyed by those seeking authentic regional bread. Its robust nature makes it suitable for sandwiches or simply enjoyed on its own.