{"id":8496,"date":"2017-08-16T16:39:00","date_gmt":"2017-08-16T14:39:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8496"},"modified":"2022-05-06T14:27:23","modified_gmt":"2022-05-06T12:27:23","slug":"le-secret-du-pain-de-seigle-valaisan","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-secret-du-pain-de-seigle-valaisan\/","title":{"rendered":"Le secret du pain de seigle valaisan"},"content":{"rendered":"\n<p><strong>Le seigle est cultiv\u00e9 dans le Valais depuis des si\u00e8cles. Le terrain montagneux, l\u2019altitude et les temp\u00e9ratures extr\u00eames sont des conditions favorables pour ce grain pr\u00e9cieux.<\/strong><\/p>\n\n\n\n<p>Autrefois, le four dans les villages du Valais \u00e9tait utilis\u00e9 seulement deux \u00e0 trois fois par an. Il fallait donc fabriquer un pain capable de se conserver pendant plusieurs mois\u2009: le pain de seigle valaisan est sans \u00e9gal. Dans les temps anciens, le pain de seigle \u00e9tait le pain des pauvres. Gr\u00e2ce \u00e0 son caract\u00e8re particulier, le pain de seigle valaisan a su n\u00e9anmoins trouver sa place au sein de la population et jouit depuis d\u2019une excellente r\u00e9putation.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-la-qualite-garantit-le-gout-incomparable\">La qualit\u00e9 garantit le go\u00fbt incomparable<\/h2>\n\n\n\n<p>En plus d\u2019\u00eatre savoureux, le pain de seigle valaisan AOP est bon pour la sant\u00e9. Thomas Elmiger, agriculteur de Susten, est le plus grand producteur de seigle du Haut-Valais. Il explique pourquoi le pain de seigle valaisan est si sain\u2009: \u00ab\u2009Comme m\u00eame les plants du seigle sont utilis\u00e9s, le pain contient de nombreux min\u00e9raux et vitamines.\u2009\u00bb Il est riche en fibres et contient de nombreuses vitamines, y compris B2 et B6, du magn\u00e9sium, du fer et des oligo-\u00e9l\u00e9ments tels que le zinc. Ainsi, le pain complet est important dans le cadre d\u2019une alimentation \u00e9quilibr\u00e9e.<\/p>\n\n\n\n<p>Riche en glucides complexes, il rassasie durablement et couvre notre besoin en \u00e9nergie de mani\u00e8re \u00e9quilibr\u00e9e. Les fibres qu\u2019il contient stimulent l\u2019activit\u00e9 intestinale et r\u00e9gulent la digestion.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le seigle est cultiv\u00e9 dans le Valais depuis des si\u00e8cles. Le terrain montagneux, l\u2019altitude et les temp\u00e9ratures extr\u00eames sont des conditions favorables pour ce grain pr\u00e9cieux. Autrefois, le four dans les villages du Valais \u00e9tait utilis\u00e9 seulement deux \u00e0 trois fois par an. Il fallait donc fabriquer un pain capable de se conserver pendant plusieurs mois\u2009: le pain de seigle [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6066,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[48],"tags":[],"class_list":["post-8496","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-production"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Le secret du pain de seigle valaisan | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-secret-du-pain-de-seigle-valaisan\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le secret du pain de seigle valaisan\" \/>\n<meta property=\"og:description\" content=\"Le seigle est cultiv\u00e9 dans le Valais depuis des si\u00e8cles. Le terrain montagneux, l\u2019altitude et les temp\u00e9ratures extr\u00eames sont des conditions favorables pour ce grain pr\u00e9cieux. Autrefois, le four dans les villages du Valais \u00e9tait utilis\u00e9 seulement deux \u00e0 trois fois par an. Il fallait donc fabriquer un pain capable de se conserver pendant plusieurs mois\u2009: le pain de seigle [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-secret-du-pain-de-seigle-valaisan\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2017-08-16T14:39:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-06T12:27:23+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/WalliserRoggenbrotAOP_41660.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"azureart\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta 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