Recipe: Baking Bread the Tirolean Way

No good “Marend” (the Tirolean dialect word for a late-afternoon snack) or breakfast in the mountains would be complete without a loaf of freshly baked bread. Here is a great recipe for all you amateur bakers at home.

Verena, chef at the Böglalm hut in Alpbach, shows Christine from the blog Lilies Diary how to bake fresh bread the Tirolean way. Scroll down for all the ingredients and instructions.

Difficulty level: intermediate

Preparation time: 30 minutes

Portion: 2 large loaves


500 g rye flour
500 g bread flour
700 – 800 ml lukewarm water
25 g sour dough (optional, makes the bread stay fresh for longer)
25 g bread spices (coriander, caraway seeds, fennel and aniseeds)
1 tablespoon rye malt
25 g salt
2 small packs dry yeast


Mix all the dry ingredients together in a large bowl. Slowly add the water and mix together by hand or using a mixer until you have a firm dough.

Knead the dough thoroughly, first in the bowl and then on a work surface (this can also be done using a machine).

Split the dough in half and shape each one into a ball. Place the balls in a bowl, cover with a teatowel and leave to rest at room temperature for around one hour. The dough will rise, causing the balls to roughly double in size.

Pre-heat the oven to 200°C (top and bottom heating). Knead the dough once more and then shape into two loaves.

Place these loaves onto a baking tray with greaseproof paper and leave to rest for another 20 minutes. Prick a few holes in the top of each loaf using a fork.

Bake the loaves in the oven for around one hour. A good way to tell if the bread is done is by turning it over and knocking on the bottom – if it sounds hollow then the bread is ready to be taken out of the oven.


Whether it’s a lesser-known destination or a random trailside attraction, nature lover Eva Thöni will be there with her camera in tow, eager to share her greatest mountain moments with you.

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