Golden rye-spelled bread from Wernberg: a masterpiece of baking art!

Golden rye-spelled bread from Wernberg: a masterpiece of baking art!

Wernberg, Österreich - The monastery facility in Wernberg is not only known for its historical importance, but also for an extraordinary bread that is made there. Martina Perwein, a trained elementary school teacher, and her husband Sebastian head the monastery's estate. Your concern is clear: to create high -quality agricultural products and an excellent bread. Their handmade rye-spelled bread recently received the gold medal when the Carinthian Chamber of Agriculture is tasted by the Carinthia Chamber of Agriculture and the state association of the rural direct marketers. This is a significant success for the couple that uses grain from its own cultivation in Wernberg.

For her achievements, Martina Perwein also received personal congratulations from Mayor Doris Liposchek, who presented a bouquet of flowers in the bakery and took a loaf of the award -winning bread home. The bread is available in the monastery shop and quickly made a name for itself.

variety of breads and craftsmanship

Not only in the Wernberg monastery is baked with dedication. The baker Christa bakes every Thursday and Friday between 70 and 100 Laibe of her famous farmer's bread. But the possibilities do not stop: in addition to the farmer's bread, it also produces spelled full grain bread, sunflower bread and spelled nut bread. The special charm of their production lies in cooperation with helpers from the family and acquaintances, including their cousin Anita and neighbor Christine.

The breads are baked in two modern stoves on the sales days early in the morning and in a traditional wood stove outdoors, which is located in their own house on the yard. Customers appreciate Christa's baking plan and take the opportunity to watch when baking or to buy fresh bread, often shortly before opening the farm shop. Your well thought -out baking process and fine timing ensure that everything runs smoothly. While the breads bake, it also prepares delicious lard.

ecological aspects of the baker's trade

The craft of bread baking is more than just a tradition - it is also part of a sustainable nutrition system. The use of functional ecological baking agents ensures that bread production is both environmentally friendly and health -promoting. In ecological agriculture, however, the possible uses of additives are limited as far as the raw goods such as flour and shouting are concerned. These have different technological properties compared to conventional products, which results in low glue development, especially in the case of wheat meal.

The special properties of organic ingredients, such as the lower protein content, present bakers with special challenges. This includes choosing the right oven and adequate time management in the dough process. Providers of organic baked goods find practical information on dough production that deal with sourdough, source times and kneading processes, among other things.

Overall, it can be seen that both in the Wernberg monastery and at Christa in the farm shop, love for the craft and nature plays a central role. The quality of the products not only benefits buyers, but also has a positive effect on the community.

For more information about the awarded bread from Wernberg and the baking traditions in the region, visit Klick Carinthia, [Wochenblatt DLV] (https://www.wochenblatt-dlv.de/dorf-familie/haushalt-rezepte/echtes-bauernbrot-baeuerin-verraet-bewehres-rezept- 575747) and and Ökolandbau.