Austrian Snacks: Bread

Ingredients (one loaf)

500 g flour
1 teaspoon of salt
1 cube or sachet of yeast
100 g of nuts or seeds or olives orů
2 teaspoons of spices such as caraway, nutmeg, coriander and others (whatever you like)
500 mL of buttermilk (fermented, thick dairy)
OR 450 mL of normal milk and a shot of olive oil

What Austrian Bread is

As you might know, bread is the basis of most Austrian snacks and light meals. Baking is a big deal and pretty much the first thing an Austrian abroad will seriously miss is decent bread. When I lived in England, I used to bake my own bread occasionally. The recipe above is open to variation in the spices, seeds and nuts that you use. It is also very reliable - I managed to mess it up only once (using cumin and other inappropriate things). Generally, this is the quickest and easiest way to decent bread that I have found in countries with no proper bakeries.

How to make Austrian Bread

The easiest recipe ever: Warm the milk to body temperature and add the yeast. Add all other ingredients, make a smooth dough and let it sit in a warm place for some 20 to 30 minutes. Preheat the oven at around 190 degrees Celsius. Fill the dough into a small shape (I use a camping pot) and bake the bread for about 45 minutes. Take it out, let it chill, eat it. It doesn't get easier than this in the World of Breads.

More Austrian Recipes

Cooking Measures Conversion Tool

Starters: Knoblauchcreme Soup - Wiener Suppentopf - Kürbiscreme Soup - Tomato Soup

Main Courses: Beuschl - Wiener Schnitzel - Kaspressknödel - Hasenpfeffer Venison - Goulash - Tiroler Knödel - Erdäpfellaibchen - Schwammerlgoulash

Desserts & Sweet Meals: Kaiserschmarrn - Topfenpalatschinken pancakes - Topfengrießknödel - Potato dough for Mohn- and Nussnudeln - Pofesen - Apple Strudel - Topfenschmarrn - Topfenstrudel - Wuchteln - Germknödel - Reisauflauf

Bread & Snacks: Bread base - Liptauer cheese - Erdäpfelkas - Obatzter

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