Life on a mountain farm

On first-name terms with nature

Living in and with nature has a long tradition here on the mountain farm that has been in our family since 1906. From the time we can toddle here on the Schennaberg Mountain, we learn to live with the rhythm of the seasons and look after ourselves, and to live in harmony with animals. Today, many of the products that we serve in our Alpine restaurant are from our own farm – our milk, to name but one, and also our beef. Lettuce, herbs and vegetables are grown in our own garden and, for a few years now, we have been growing wheat, at one time the staple diet of all mountain farming families. We use our wheat to make our own bread and breadsticks, bread dumplings and cakes - and the list keeps getting longer.

Taser's recipe book

Bauernpaarln

560 g rye flour
200 g spelt flour
800 g water
380 g natural sourdough (including 240 g rye flour)
23 g salt
20 g yeast
10 g malt
10 g caraway seeds
5 g fennel seeds
5 g bread clover

Knead all ingredients into a smooth dough and knead vigorously for about 5 minutes. Then dust the dough with a little rye flour and leave to rest for 15–20 minutes. Form small dough pieces weighing 80–100 g each and place them on a baking tray lined with baking paper. Dust with a little flour and leave to rest for another 40 minutes. Finally, bake the dough pieces in a preheated oven at 220 °C top and bottom heat for about 40–45 minutes until golden brown.

Mini Schüttelbrote

Pre-dough:
300 g rye flour
300 g water (30 °C)
1 packet dry yeast

Dough:
600 g pre-dough
600 g rye flour
300 g wheat flour
1000 ml water (30 °C)
1 packet dry yeast
3 tsp salt
1 tsp fennel, caraway, bread clover, aniseed

For the pre-dough, dissolve the yeast in lukewarm water, mix with the rye flour and leave to rise at 30 °C for one hour. Next, dissolve the yeast in 100 ml water and add to the pre-dough together with the remaining water and the other ingredients. Mix with a wooden spoon and leave to rise for approx. 40 minutes. Knead the dough for 3 minutes and then divide into small pieces. Leave these to rest for approx. 20 minutes. In the meantime, preheat the oven to 210 °C. Now bake the talers in the oven for 20–30 minutes until golden brown.
Tip: Allow them to cool and dry thoroughly for a few days to make them last longer.

Rye flour roulade

6 eggs
180 g cane sugar
16 g vanilla sugar
120 g rye flour
1 dash mineral water
9 g baking powder
1 pinch salt
Sweetened cream and strawberries or cranberry jam

Preheat the oven to 170 °C. Line a baking tray with baking paper. Separate the eggs. Beat the egg whites with a pinch of salt until stiff and set aside. Beat the egg yolks with the sugar and vanilla sugar until fluffy and the mixture has doubled in volume, add the dash of water and then alternately fold in the beaten egg whites and the sifted flour with baking powder. Spread evenly on the baking tray. Bake in the oven for 15-18 minutes until golden brown, then turn out onto prepared baking paper sprinkled with sugar, roll up and leave to cool. Fill with sweetened cream and strawberries or cranberry jam.

Chocolate brownies

200 g wholemeal rye flour
150 g butter
300 g dark chocolate
50 g cocoa powder
200 g sugar
4 eggs
1 packet vanilla sugar
1 teaspoon baking powder
1 pinch salt
40 g cranberries, optional
30 g cashew nuts, optional

Melt the chocolate and butter in a bain-marie. In the meantime, beat the eggs and sugar until fluffy, then fold in the melted chocolate mixture. Next, fold the sifted flour, baking powder, salt, vanilla sugar, cranberries, cashew nuts and cocoa powder into the egg mixture. Spread the dough on a baking tray and bake in a preheated oven at 170 °C for 20-25 minutes.
Tip: The brownies should have a soft centre. Leave to cool on the tray and cut as desired. Sprinkle with icing sugar and serve with fruit of your choice!

Rye mixed breads

290 g rye flour
200 g wholemeal rye flour
300 g spelt flour
650 g water
330 g natural sourdough (including 210 g rye flour)
23 g salt
20 g yeast
10 g malt

Knead all ingredients for approx. 5 minutes to form a smooth dough. Shape the dough into loaves weighing approx. 500 g and leave to rest for 30 minutes. Then bake in the oven at 210 °C using top and bottom heat for 45-50 minutes. Brush with water after baking.

Rye gnocchi

500 g potatoes, boiled and mashed
1 egg yolk
1 pinch of salt
150 g rye flour
1 tbsp softened butter
A little rye flour

Knead the cooled, mashed potatoes with the egg yolk, salt, softened butter and sifted flour to form a smooth dough. Roll into sticks and sprinkle with flour to prevent them from sticking together. Cut small pieces from the sticks and simmer in boiling water for approx. 4 minutes.
Tip: Serve the gnocchi with game ragout and cranberries.

Rye biscuits

250 g butter
500 g rye flour 0
250 g cane sugar
2 eggs
1 pinch of salt
1 tsp vanilla sugar
Optional cinnamon powder
Jam for filling

Melt the butter, add the remaining ingredients and knead for 3 minutes, wrap in cling film and leave to harden in the fridge for 1 hour. Roll out the dough and cut out the desired shapes. Then bake for 8-10 minutes in a preheated oven at 180 °C until golden brown.
Tip: The dough should not stick to the work surface. Fill with jam and enjoy as Spitzbuben cookies.

Life on a mountain farm

On first-name terms with nature

Our own production