Austrian spelt bread


If you like Pumpernickel bread you will like this bread even more … read on…. !

On a recent trip to Austria we stayed at this really nice hotel at Weissensee ( A gorgeous place, wonderful hosts plus their food was outstanding and the Weissensee region is pretty much Paradise at any season!

The Hotel offered some classes on cooking or baking  so I attended one mini lesson in making this really tasty bread which was always availabe on their breakfast buffet!

This will be probably the easiest bread you’ll ever make! I like it also because it is, and stays, moist for a long time and does not turn dry the next day already like some other breads tend to do. This is the recipe and how it’s done:

First Grease a loaf form and put aside.

Next mix:

1 Tbsp. of dry yeast

1 Tbsp. of honey or sugar

1/2 dl luckwarm water

in a cup and set aside so it can start working.



Meanwhile in a large bowl mix:

3 1/2 cups of dark spelt flour

2 teaspons of salt (I use Himalayan if you are wondering about the pink color)

3 Tbsp. flaxseeds (ground preferably)

3 Tbsp. Sesame seeds

4 Tbsp. Sunflowerseeds

2 Tbsp. Pumpkinseeds

Warm water


Mix well by hand and then add the yeastmixture, which by now should have at least doubled in size, and more warm water; a little at the time (I always mix with my right hand and with me left one I pour more warm water if needed).


This is what the dough will look like! Notice, it is very wet and sticky and that is what we want! Now you put the dough into the greased loafpan (no need to let the dough rise first!) and with wet hands or a spatula smooth it out a bit.711A3FF3-C82D-4394-91AE-91180A9ED863

Now we put it into the COLD oven (again, we don’t let it go first) and turn the oven to 390 Fahrenheit for exactly 45 minutes. Take the bread out of the pan, flip it upside down and put it back into the oven for 10 more minutes. Let cool on coolingrack. 5EEEDC59-85CB-4514-A68E-6D2778EE1B0D




Because you made it this far; here are a few more images from the Weissensee region!

The Weissensee is Europe’s largest nature icefield with 25 Km groomed tracks on it; pretty impressive…






Swiss style Herbbutter

My mom always made this herb butter, and it is what we put on our steaks. We did not have steak sauces and such when I grew up (guess that tells you something about my age, ouch)…

My own family loves it also so when I make it, I make a large amount; after all it is a bit of work. ;-). There is literally hundreds of different recipes out there but here is mine:

  • 4 pounds of salted butter, cut up and softened
  • a  bunch of chives, (about 1 1/2″ in diameter)
  • a bunch of parsley, (see above)
  • 5-6 sprigs of fresh Rosemary, taken off stems and chopped finely
  • about 10  leaves of sage, chopped finely
  • a bunch of oregano, taken off stems and chopped finely
  • a bunch of thyme (see above)
  • 2 whole garlic bulbs, peeled and minced (w.garlicpress)
  • about 1 tbsp. of fresh ground pepper
  • 1 tsp. of turmeric
  • some paprika

You noticed I did not always give exact amounts. If you don’t like one or the other herb; leave them out. Chop all the herbs and add all the other ingredients and mix well with the butter. If possible in a food processor as this is the least messy method.

You can now either make “Rosettes” like I did. I like them because this way I can take the amount out of the freezer that I want. I put them onto a parchment paper lined baking tray and freeze them. Once frozen I take them off and put in a large Tupperware container and place back into the freezer.  You could also form a few logs, about 1 1/2″ in diameter, and wrap into parchment paper. This way you can just cut off what you need.  You can also put portions in smaller Tupperware containers to freeze as well. This butter is excellent to use like you would use a store bought garlic butter!

(You don’t need to make 4 pounds like I did, i just prefer to make it in bulk. It is also something you can bring to a BBQ party as a Host/Hostess gift etc).

If you have a question please ask!