How is South Tyrolean bread baked?
The bread varieties of South Tyrol have a history that goes back centuries. Even today, bread bearing the South Tyrolean seal of quality is being made based on the old recipes and traditional all-natural processes. Each bakery has its own recipes and family secrets.
According to the guidelines and criteria of the South Tyrolean seal of quality, the baking process for South Tyrolean bread allows only natural leavening agents such as yeast or natural sourdough. (The sourdough is, of course, made in-house.) The result: an intense and aromatic bread flavour and a juicy crumb. In addition, sourdough bread is widely considered to be easier to digest and to last longer.
Among the most popular South Tyrolean bread varieties is the “Vinschgerle” bread, traditionally made with sourdough and seasoned with caraway seed, blue fenugreek or “bread clover”, and fennel. 70 % of the dough is made from rye flour, with whole wheat flour and spelt flour subsequently mixed in. The original “Vinschger Ur-Paarl” bread, however, is still made from 100 % rye flour in keeping with the old tradition. It is usually eaten at breakfast with butter and South Tyrolean jam or as an afternoon snack (“Marende”).