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Recipe for Tyrolean farmhouse bread

A traditional snack

You can buy hearty Tyrolean farmhouse bread at farmers' markets (the weekly market) in the Kitzbüheler Alpen. Many farmers bake in a stone oven, just as they did in times gone by; these are, for the most part, situated next to the farmstead. This traditional bread recipe and its instructions for baking has been passed down from generation to generation.

Herma Schipflinger from Bauernhof Fragenstätt in Kirchberg let us in on her recipe. Herma bakes 25 - 30 loaves in each session.

Ingredients for farmhouse bread from the Kitzbüheler Alpen - for around 5 loaves

1.5kg Rye flour
1kg Wheat flour
200g Spelt flour
30g Salt
Bread spices (coriander, caraway)
Sunflower seeds (softened in water)
2 litres Warm water
1.5 cubes Barm (yeast)


Crumble the yeast into the middle of the flour mix. Sprinkle with some of the warm water and leave for 10 minutes. Knead the dough vigorously. Dust a wooden board with some flour, shape into loaves and leave for another 15 - 20 minutes. Bake your loaves in a hot oven for around 1 to 1 1/2 hours.

More recipes and culinary tips from the Kitzbüheler Alpen


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