Dining

Discover our self–made deliciousness, depending on the season. Our guests love our soups with dumplings or with pumpkin raviolis, as well as the Eisack valley vine soup. Further they like very much the hot poppy seed tartlets with the honey semifreddo.


 

Recipe

Nut bread

Ingredients and Preparation

Work 3 yeast pieces of 25 g, 1 tablespoon of flour, 1 tablespoon of sugar and a little bit of tepid water into a smooth paste with an egg whisk. Put the paste in a warm place and let it prove (approx. 10 minutes)

Add 750 g wheat flour, 250 g rye flour, 100 g melted butter, 500g tepid water, 2 tablespoons of bread clover (blue-white fenugreek), 200g hazelnuts and 2 teaspoons of salt. Mix in the dough machine and let prove in a warm place for 45 minutes.

Work the dough into 4 loafs of bread, put them on the baking tray and let prove (20 minutes).

Then bake the loafs with 180° C for 40 minutes.

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