{"id":159857,"date":"2017-07-11T15:28:44","date_gmt":"2017-07-11T13:28:44","guid":{"rendered":"https:\/\/www.salzburgerland.com\/en\/?p=159857"},"modified":"2017-07-12T13:27:34","modified_gmt":"2017-07-12T11:27:34","slug":"from-the-acre-to-the-crispbread","status":"publish","type":"post","link":"https:\/\/www.salzburgerland.com\/en\/from-the-acre-to-the-crispbread\/","title":{"rendered":"From the acre to the crispbread"},"content":{"rendered":"

Rosalie and Eduard H\u00f6tzer are dedicated organic farmers \u2014 at the Trimmingerhof farm in Sauerfeld near Tamsweg, they have an old display mill, a farm shop for their own products such as cheese, bread and felt goods, a rampant garden, pigs, lambs, ducks, geese as well as potato and grain acres. The world still seems at peace here in Sauerfeld and Rosalie H\u00f6tzer says with a smile: \u201cI only go to the supermarket to buy toilet paper. Other than that, we support ourselves.\u201d When you visit the farm, it\u2019s difficult not to give in to astonishment \u2014 the bread is baked from grains grown directly behind the house. And the Schnapps liquors made from the rye are ordered by naturopaths to be used in their remedies.<\/p>\n

Grains and herbs facilitate diversity in SalzburgerLand\u2019s Lungau region<\/strong><\/h2>\n

\u201c<\/strong>Grains have always been important for the residents of Lungau, just like herbs and beans. The potatoes arrived very late and vegetables were only grown here beginning in the 20th<\/sup> century<\/span><\/span>\u201d, reveals Rosalie H\u00f6tzer, who is originally from Pinzgau and wrote the book \u201cPflanzenreich\u201d (Plant Kingdom). The cultivation of grain here benefits from Lungau\u2019s location within a basin as well as from the average altitude of 1,000 metres above sea level. The weather is quite Italian, with very little precipitation. To this day, each village has two to three farmers with an acre of grain.\u201d The fact that not only delicious things grow in SalzburgerLand\u2019s region of Lungau is demonstrated by a trial acre at the Trimmingerhof farm \u2014 this is where so-called \u201cweeds\u201d are newly cultivated, among them cornflowers, fumitory, downy hemp-nettle or pansy. Everything that is normally combatted with pesticides can freely multiply here and thus contribute to biodiversity. The title UNESCO Biosphere Park is similar to the Michelin Star in gastronomy \u2014 it promises and guarantees a first-class nature and relaxation experience.<\/p>\n

\u201cLungauer Tauernroggen\u201d \u2014 slow food meets organic quality<\/h2>\n

Four organic farmers have come together in SalzburgerLand\u2019s Lungau region to found the \u201cLungauer Arche\u201d association \u2014 they grow the Lungauer Tauernroggen rye variety, an ancient grain that was erased from the cultivation books in the 1970s. It had to make way for more lucrative breeds, but it is especially these old varieties that are so valuable and filled with precious nutrients. Next to the H\u00f6tzer family, the Naynar family (known for Austria\u2019s best goat cheese), the Prodinger family from the wonderful Suppangut farm and the L\u00f6cker family from the Sauschneider organic farm are amongst the group.<\/p>\n

The Lungauer Trauernroggen variety was awarded the \u201cSlow Food Presidio\u201d and at the Sauschneiderhof farm, savoury natural sourdough bread is made from it inside a stone oven as per an ancient recipe. During guided tours, the farmers demonstrate the basics of sustainable agriculture all the way to the creation of final food product and present their grain acres to elaborate on the role of the ground as the foundation for growth.<\/p>\n

\"\"

\u00a9 Michael Gr\u00f6ssinger<\/p><\/div>\n

Baking like a Lungau local <\/strong>\u2014 made easy with baking mixes<\/strong><\/h2>\n

Organic farmer Christina Bauer from the Bramlhof farm is someone who\u2019s spread the word about Lungau far beyond its borders. How she pulled that off? With baking gloves, delicious bread recipes and a passion for social networks. The 30-year-old mother of two distributes her recipes and baking tips via her blog \u201cBacken mit Christina\u201d (Baking with Christina) and runs baking classes in her newly furnished kitchen in Tamsweg. She tries to keep things simple and gained popularity quickly. She also places emphasis on local produce \u2014 ingredients such as flour, grist or bran are exclusively sourced from the closely located Ottingm\u00fchle mill in Tamsweg. \u201cMy courses are a great opportunity to make participants more aware of our regional products and to show them where they can buy them as well. Unfortunately, not many people know how much foodstuff is made directly in front of our doorsteps and sold there as well,\u201d Christina Bauer says. \u201cThey think that the mills only sell bulk packs of flour and that a drive there doesn\u2019t pay off. But in my bread baking courses, I can convince participants of the contrary \u2014 flour can be bought at the Ottingm\u00fchle mill in small packs as well.\u201d<\/p>\n

\"\"

\u00a9 Michael Gr\u00f6ssinger<\/p><\/div>\n

The finest from the mill \u2014 local and seasonal<\/h2>\n

Those who have looked into quality flour and what separates the wheat from the chaff know that not all flours are created equal. Flour from a traditional mill is quite different from industrially produced flour. The conditions for an excellent baking result are already set in the mill \u2014 which is why the Ottingm\u00fchle mill counts on the \u201cHochm\u00fcllerei\u201d process which was originally developed in Austria-Hungary in the 19th<\/sup> century. This particularly careful milling process includes up to thirty milling cycles and guarantees excellent flour quality.<\/p>\n

The idyllically located Ottingm\u00fchle mill near Tamsweg has been around since 1248 and used to be accessed and used by the surrounding farmers to mill their flour. Since 1918, it has been owned by the Gruber family \u2014 today the mill processes the Lungauer Tauernroggen variety as well as the Lufener Landweizen wheat, which is another old and local type that was rediscovered twenty years ago. Master miller Martin Gruber learned his trade from scratch. 17 years ago, he took over the mill from his father and has been running it expertly ever since \u2014 the hydroelectric plant, for example, was rebuilt a few years ago, thanks to which the mill can now produce flour in an energy self-sufficient manner. The mill shop has on-site produced flours and products, among them also the Lungauer Tauernroggen in organic quality as well as Christina Bauer\u2019s baking mixes. These are ideal for those who don\u2019t want to lose time in the kitchen but don\u2019t want to miss out on quality either. The \u201cLungauer Dinkelvollkornbrot\u201d (whole grain spelt bread), \u201cLungauer Bauernbrot\u201d (Lungau farmer\u2019s bread) or \u201cKn\u00e4ckebrot\u201d (crispbread) mixes are particularly recommended.<\/p>\n

\"\"

\u00a9 Michael Gr\u00f6ssinger<\/p><\/div>\n

Tips on good books, what to shop and where to go on holidays<\/strong><\/p>\n

    \n
  • Christina Bauer \u201cBacken mit Christina \u2013 einfache und schnelle Rezepte, die garantiert gelingen\u201d (published by L\u00f6wenzahn, from 1 July 2017)<\/li>\n
  • Rosalie H\u00f6tzer \u201cPflanzenreich \u2013 Gartenparadiese in H\u00f6henlagen\u201d (published by Pustet, 2014)<\/li>\n
  • Crispbread, goat cheese and many other delicacies from Lungau can be bought at the Tamsweger Wochenmarkt on Friday mornings as well as at the Bauernmarkt in St. Michael on Friday afternoons. The Tamsweg speciality shop \u201ckembs eina\u201d is open from Monday to Friday from 08:00 to 12:00 and from 15:00 to 18:00, as well as on Saturdays from 09:00 to 12:00<\/li>\n
  • The Prodinger family\u2019s Suppangut farm as well as the L\u00f6cker family\u2019s Saschneiderhof farm are partner businesses of the \u201cBioParadies SalzburgerLand\u201d and provide \u201cholidays on the farm\u201d.<\/li>\n
  • The \u201cREAL\u201d partner businesses provide guests with additional special holiday offers.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

    Rosalie and Eduard H\u00f6tzer are dedicated organic farmers \u2014 at the Trimmingerhof farm in Sauerfeld near Tamsweg, they have an old display mill, a farm shop for their own products such as cheese, bread and felt goods, a rampant garden, pigs, lambs, ducks, geese as well as potato and grain acres. The world still seems […]<\/p>\n","protected":false},"author":10,"featured_media":159860,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wl_entities_gutenberg":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[1],"tags":[],"wl_entity_type":[5663],"class_list":["post-159857","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-allgemein","wl_entity_type-article"],"acf":[],"yoast_head":"\nFrom the acre to the crispbread \u00bb SalzburgerLand.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.salzburgerland.com\/en\/from-the-acre-to-the-crispbread\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"From the acre to the crispbread\" \/>\n<meta property=\"og:description\" content=\"For the people of SalzburgerLand\u2019s Lungau region, farming has always played a crucial role in feeding the predominantly rural population. The cli-matic conditions have led to the creation of a special type of grain \u2014 the \u201cLungauer Tauernroggen\u201d (Lungau Tauern Rye).\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.salzburgerland.com\/en\/from-the-acre-to-the-crispbread\/\" \/>\n<meta property=\"og:site_name\" content=\"SalzburgerLand.com\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/visitsalzburgerland\/\" \/>\n<meta property=\"article:published_time\" content=\"2017-07-11T13:28:44+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-07-12T11:27:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.salzburgerland.com\/en\/wp-content\/uploads\/2017\/07\/knaecke-1200x675.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"675\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Ulli Hammerl\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@salzburgerland\" \/>\n<meta name=\"twitter:site\" content=\"@salzburgerland\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ulli Hammerl\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/from-the-acre-to-the-crispbread\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/from-the-acre-to-the-crispbread\\\/\"},\"author\":{\"name\":\"Ulli Hammerl\",\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/#\\\/schema\\\/person\\\/11401e8d1193ef70e6d2ca00bf7b9946\"},\"headline\":\"From the acre to the crispbread\",\"datePublished\":\"2017-07-11T13:28:44+00:00\",\"dateModified\":\"2017-07-12T11:27:34+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/from-the-acre-to-the-crispbread\\\/\"},\"wordCount\":1158,\"image\":{\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/from-the-acre-to-the-crispbread\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/wp-content\\\/uploads\\\/2017\\\/07\\\/knaecke.jpg\",\"articleSection\":[\"Allgemein\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/from-the-acre-to-the-crispbread\\\/\",\"url\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/from-the-acre-to-the-crispbread\\\/\",\"name\":\"From the acre to the crispbread \u00bb SalzburgerLand.com\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/from-the-acre-to-the-crispbread\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/from-the-acre-to-the-crispbread\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/wp-content\\\/uploads\\\/2017\\\/07\\\/knaecke.jpg\",\"datePublished\":\"2017-07-11T13:28:44+00:00\",\"dateModified\":\"2017-07-12T11:27:34+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/www.salzburgerland.com\\\/en\\\/#\\\/schema\\\/person\\\/11401e8d1193ef70e6d2ca00bf7b9946\"},\"description\":\"For the people of SalzburgerLand\u2019s Lungau region, farming has always played a crucial role in feeding the predominantly rural population. 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