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Recipe Tyrolean farmhouse bread

Traditional snack

A moist Tyrolean farmhouse bread can be bought every Friday in Kirchberg. Some farmers still bake it like in olden times in a wood-fired oven, which is usually located next to the farm. The traditional bread recipe with baking instructions is passed down from generation to generation.

Herma Schipflinger from Fragenstätt Farm in Kirchberg lets us in on her recipe. Herma bakes 25 - 30 loaves at a time.

Ingredients for farmhouse bread from the Kitzbüheler Alpen - makes about 5 loaves

1.5 kg Rye bread flour
1 kg Wheat flour
200 g Spelt flour
30 g Salt
Bread seasoning (Coriander, Cumin)
Sunflower seeds (soak in water)
2 liters warm water
1.5 cubes yeast


Crumble some yeast into a small holes in the center of the mixture. Sprinkle with some lukewarm water and leave to rest for 10 minutes. Knead the dough well. Dust a wooden board with some flour, shape the loaves and again let rest for 15-20 minutes. Bake the loaves in a hot oven for 1 to 1.5 hours.

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