Mitteleuropa, Tirol - Bäuerliches Brotbacken (Einjahrsbacken)

Central Europe, Tyrol - Bread Baking (Annually) in a Rural Household

The "Weißberg" farmer at St. Magdalena in Gsiestal mixes the dough for the annual bread supply. The dough consists of rye flour (3/4), a mixture of wheat and barley flours (1/4), leaven, salt, condiments (caraway-seed, soriander, anise, allspice), and water. The round flat loaves (about 1700) are baked in the oven outside the house, heated with larch wood. The work, carried out by all the family, ...