Stay healthy and treat yourself…

One of the favorite magazines at court is the weekly *Salzburger Bauer*. As soon as it arrives, everyone wants to read it—it has a handy format, interesting topics, and something for everyone, men and women alike.

. We have a clear order of who reads the newspaper first. Grandpa gets his own copy, and in our family, the two men take a look at it first. And I’m last—and I’ve already picked up quite a few good tips and recipes from this newspaper. I also love the short stories told by farmwomen for farmwomen—they’re just lovely.

This issue included a special two-page spread—I’d like to share it with you. It’s about smoking, which is so important to me, and simple homemade recipes that are so useful and quick to make right now. Have fun reading and trying them out.

I think cooking every day is especially important, so I’m making more time for it now. Having breakfast together is also something special for us—every now and then, homemade rolls alongside farmhouse bread are a hearty treat. Here are two particularly good recipes that I find simple, quick, and super delicious:

Hanna’s Triangle Rolls:

450 g rye flour, 450 g wheat flour, 40 g oat flakes, 40 g sunflower seeds or pumpkin seeds, 20 g sesame or flax seeds, 20 g baking malt if available, 20 g dandelion honey or bee honey (ideally liquid), 18 g salt, 20 g oil or liquid butter, 1/2 cube fresh yeast (can also use dry yeast), 600 g lukewarm water.

Mix together the flour, rolled oats, seeds, baking malt, and salt. Then gently stir in the yeast with lukewarm water and oil, and knead with the dough hook until you have a medium-firm dough. Let it rise for about 20 minutes. Divide the dough into two parts and roll each out with a rolling pin into a rectangle. Don’t make them too thin—about 2–3 cm thick. Cut the dough into triangles, wedges, or squares. Then take a plate—add a little water, flaxseeds, pumpkin seeds, and sunflower seeds—and briefly dip the triangles into the mixture, then place the rolls on a baking sheet. Preheat the oven to 230 degrees. I also always make some plain ones “without seeds” and just sprinkle them with water. Leave space between the pieces, as they’ll rise. Once the baking sheet is full, place the rolls in the oven at 230 degrees and bake them for 15–20 minutes. When they sound “hollow” when tapped on the bottom and have a nice color on top, they’re done. Transfer them to a cooling rack and let them cool. Enjoy! These rolls can be eaten either sweet or savory.

South Tyrolean rolls:

South Tyrolean rolls are even easier and quicker to make; they taste almost like the Vintschgau rolls and are perfect because you can prepare the dough very quickly and easily the night before, and in the morning all you have to do is cut out the rolls and pop them in the oven. We love these rolls.

You’ll need: 400 g wheat flour, 100 g rye flour, 2 tablespoons oil, a little bread clover, 1–1.5 teaspoons salt, half a packet of fresh yeast, and 340 g water. You can also use 250 g wheat flour and 250 g rye flour.

I grow the bread clover myself in my garden, so I usually have dried clover on hand all year round for these delicious rolls and my sourdough bread. You can also order bread clover from Irmi at the Naturgeladen store in Gastein or pick some up from our farm stand if you don’t have any at home. In the evening, mix the ingredients into a quick yeast dough and let it rest, covered, in a cool place overnight. In the morning, scoop out the rolls with a spoon, spray them with water, sprinkle rye flour on top using a small sieve, and pop them in the oven at 240 degrees for about 20 minutes, until they’re a nice color and firm on the bottom. I spray them with water every now and then while they’re baking. If you don’t have clover at home, the rolls taste just as good; you can also add pumpkin seeds or sunflower seeds if you’d like.

Good luck, and enjoy your meal. These photos were taken this morning. Stay healthy!

Katharina Schwaiger from Zittrauerhof in Gastein.