Walliser roggenbrot is a Swiss rye bread produced in the Valais region. The rustic loaf with a dense crumb must contain at least 90% whole rye flour, and it is typically made with a sourdough starter. The bread keeps for a long time, and traditionally, it used to be baked in village ovens which were fired only a few times per year, so it was quite important that the bread lasted for a few months.

Nowadays, walnuts and dried fruits can be added to the bread, if desired. When consumed, the bread is thinly sliced, and it is recommended to serve it with cheese, cold cuts, and gherkins.