Stay healthy and treat yourself…

One of our favourite magazines here on the farm is the weekly Salzburger Bauer. No sooner is it here than everyone wants to read it – a handy format, interesting topics, and always something for both women and men.

. Here, there’s a clear order for who gets to read the paper first. Grandpa gets his own copy, and in our family the two men take the first look. And then it’s my turn – and I’ve picked up many a good tip or recipe from this paper. I also love the short stories told by farm women for farm women – simply lovely.

This issue included a special double page – I want to share it with you, it’s about smudging, which is also so important to me, and about simple home recipes that are so useful and quick to make at this time. Have fun reading and trying them out.

I find daily cooking particularly important, and I’m taking more time for it now. Eating breakfast together is also something special for us – homemade rolls now and then alongside the farm bread are heartily good. 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 flour, oat flakes, seeds, baking malt, salt, then lightly stir in the yeast with lukewarm water and oil and knead into a medium-firm dough with a dough hook, let rise for approx. 20 min. Divide the dough in half and roll out into a square with a rolling pin. Not too thin – 2-3 cm thick. Cut into triangles or pie slices or squares. Then take a plate – add a little water, flax seeds, pumpkin seeds, and sunflower seeds, dip the triangles briefly into the mixture, and place the rolls on a baking sheet. Heat the oven to 230 degrees. I also always make some plain “without seeds” and just spray them with water. Keep a distance between the corners as they will still rise. After the tray is full, put the rolls in at 230 degrees and bake for 15-20 minutes. They are ready when they sound “hollow underneath” and have a nice color on top. Place on a rack and let cool. Enjoy! These rolls can be eaten sweet or savory.

South Tyrolean Rolls:

The South Tyrolean rolls are even easier and quicker to prepare; they taste almost like Vinschgauer bread and are therefore so ideal because you can prepare the dough very quickly and easily the evening before and in the morning you just have to cut out the rolls and put them in the oven. We love these rolls.

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

I grow the bread clover myself in the garden and then usually have the dried clover in the house all year round for these delicious rolls and my sourdough bread. You can also order bread clover from Irmi at the Naturgeladen shop in Gastein or pick it up from our farm shop if you don’t have any at home. In the evening, make a quick yeast dough from the ingredients and then let it stand covered in a cool place overnight. In the morning, cut out the rolls with a spoon and spray them with water, sprinkle some rye flour on top with a small sieve, and put them in the oven at 240 degrees, bake for approx. 20 min until they have a nice color and are hard on the bottom. I spray them with water again and again in between. 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 like.

Good luck and enjoy your meal. These photos are from this morning. Stay healthy!

Katharina Schwaiger from Zittrauerhof in Gastein.