Bread - Bauernladen Walter
Fresh, crusty bread...the smell of fragrant farmhouse bread alone makes your mouth water. That's exactly how I felt when I opened the big door to the Walter farm store. The smell of fresh bread immediately caught my nose.
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More InformationBread is baked daily at the Walter farm store. The Walter family attaches great importance to this old tradition. They are proud of their tasty bread and the tried and tested recipes that have been passed down from generation to generation.
The secret to the special taste is definitely the high-quality, regional ingredients and the loving handiwork with which the ladies of the house bake their bread every day.
On special days, the farmers' wives also heat up the old stone oven and bake their bread in it. Katharina Walter only discovered the stone oven after a few years on the farm. While clearing out the pantry, the old oven came to light and was reactivated by her.
To be able to bake bread in this stone oven at all, the fire in the oven has to be lit at 5:00 in the morning. After about 3 hours of firing, the old stones have reached the right temperature. First, however, the embers and ashes must be removed from the oven and it must be cleaned to make room for the bread. The shaped loaves can then be carefully placed in the bread oven. After just a few minutes, an intense and wonderful aroma of fresh farmhouse bread will spread.
History of bread:
Bread used to be something very special in the farmhouse. Bread was only baked once a month and had to last for the next 30 days. In those days, the loaves were leaned against the wall in the pantry for storage. The last loaves were correspondingly hard and were sucked rather than chewed by the family. Sucking, however, created a very special and sweet taste - the chocolate of the time, you could almost say.
Bread is still our number 1 staple food in Austria. We are attaching more and more importance to good, healthy bread. Katharina and Christina Walter take this to heart and bake high-quality bread every day using regional and valuable ingredients. They source their ingredients exclusively from a regional mill and from Mölltal farmers and use grains such as spelt, buckwheat, rye and a type of grain that has become rather rare, namely ancient or Johannis rye.
In the past, ancient rye was very popular in our regions. Although the grains are smaller than those of other cereals, the plants are much more robust. This robustness meant that weather fluctuations or cold spells were not so bad for the grain, which is of course an advantage at higher altitudes, as is the case here in Mölltal.
Bread is fundamental for the Walter farmers. "It reflects air, earth, fire and water. It is therefore part of the cycle of growth and decay," says Katharina Walter.
Tip:
Bread should not be stored in plastic bags. It is sufficient to wrap bread in a linen cloth. This will keep it edible for about 7-10 days.
Info hotline
+43 4824 2700
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