Basler Brot (German pronunciation: [ˈbaːzlɐ bʁoːt], Bread of Basel), in Basel also Basler Laibli, is a bread traditionally made in the Swiss cantons of Basel-Stadt and Basel-Landschaft, but now popular in all of Switzerland.

It is distinguished from other Swiss breads by a very soft, porous dough and a mealy, crunchy crust.

[1] It is then mixed with plain flour, salt, yeast and water to produce a dough with a very high hydration (over 80%), making the bread very soft.

[1] After a light kneading, the dough is formed into rough pieces, which are weighed and laid on flour-dusted wooden bards for half an hour.

[1] Distributed nationally through the retailers Migros and Coop, Basler Brot is eaten in all of Switzerland as an everyday food.