Recipe: Baking bread

What could be better than a fresh slice of crunchy bread? Maybe with a little bit butter on it and fresh chives on top? I would say, not much! Margret from the farm Jagglhof in Saalfelden bakes original coarse rye bread since years and today she shares one of her recipes with us.

Fresh bread is an experience for all your senses! The light smell of yeast is nearly irresistable and the crunchy sound, when taking the first bite of the fresh bread, causes goose bumps. The bread looks delicious and we haven't even tasted it yet. When I look at the bread, immediately a tasty breakfast and a proper snack at a mountain hut come to my mind. With this recipe you can make your own tasy breakfast or snack at home.  


Tips for the preparation: 

When you want to bake delicious bread, this is not very difficult, but you need a lot of time. Because the most important thing is that you give the dough enough time to rest. It's not good for the dough when you stress it and the bread tasts definitely better when you leave it enought time. So, take your time to bake the bread and concentrate on baking. When it is finished, you will be rewarded with a delicious and a crunchy loaf of bread!

Ingredients for 2 loafs of coarse rye bread: 

  • 1 kg rye flour
  • 125 g spelt wholemeal flour
  • 20 g salt
  • 20 g spices for bread
  • 1 yeast
  • 250 ml buttermilk
  • ~ 500 ml water


  1. Mix the rye flour and the spelt wholemeal flour, add the salt and the yeast (or dissolve the yeast in water).
  2. Add the bread spices (for example an organic spice mix from the brand Sonnentor).
  3. Mix all dry ingredients together and then add the lukewarm buttermilk and the lukewarm water. 
  4. Knead the dough thoroughly. Tip: Use your right hand for kneading and grab the bowl with your left hand. 
  1. Cover the dough and it rest for about one hour at a warm place, without draught (until the volume of the dough doubles). 
  2. Take the dough out of the bowl and form two equal smaller pieces of it. (either you form loafs or you put the dough in a bowl again).
  3. Let the two loafs rest for about 20 minutes.
  4. Preheat the oven at about 220° celsius and put a metal bowl, which you fill with water, in the oven as well. In the meantime stab the loafs with a fork or with a knive, so that the fermented gases can escape and the bread does not rip up.
  5. Put the bread in the oven and after about 15 minutes reduce the temperature at 190° celsius and bake it about 40 minutes. You know that the bread is ready, when you make the knock test. Just knock on the backside of the loaf - if it sounds hollow, the bread is ready. 

Magret and me, we wish you all the best!

Eure Kristina