Josef Weghaupt is a specialist in bread made from 100 percent organic ingredients and swears by traditional craftsmanship: From purely manual processing, to leaving the dough to rest naturally, to letting it stand for one day on the baker's shelf. The full-service baker delivers his finished goods by bicycle.ĭid you know that Vienna produces more bread grain than Salzburg, Tyrol and Vorarlberg together? ![]() All the tasks of the baker's trade can be watched in the tiny bakery: grinding grain, kneading dough and baking bread. Right opposite, in the passage between Neustiftgasse and Lerchenfelder Straße, Mr Dieter Smolle bakes exclusively with organic ingredients and wholemeal flour in the Kornradl. Further outlets are located on Siebensterngasse and Vorgartenmarkt. At lunchtime, the bread is offered with soup, stew or salad - either to be enjoyed in the aromatic bakery or to take away. This is where you can watch the bakery items being created. Connected to the sales room made from natural materials such as oiled oak and slate is the heart of the bakery - the wood-fired oven designed by master baker Helmut Gragger himself. If you love this recipe as much as I do, I’d really appreciate a 5-star review.The organic wood-fired oven bakery Gragger & Cie opened its doors in Vienna's 1st district in December 2010. Hey bread lover, you might also want to try these other great sandwich breads Whole Wheat Sourdough Bread, Honey Oatmeal Bread, Milk & Honey Whole Wheat Bread, Overnight Rye Bread, Sourdough Rye Bread, Low Knead Whole Grain Bread. Check out these recipes that use sourdough discard. I know you hate to throw away that sourdough discard. Since you’ve got your starter fed, peruse the entire list of My Best Sourdough Recipes. Have fun! Start the dough early in the morning and it should be ready to bake by late afternoon or early evening.
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