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Practical tips for South Tyrolean bread

Long life

Here are a few practical tips for bread in the kitchen. Baking, storing and freezing bread…

Enjoying home-made bread
  • Baking your own bread: it is important that all ingredients are well kneaded. Wheat dough should be kneaded quickly, rye dough slowly.
  • Give the bread dough time to rise: keep out of draughts, make sure it is kept warm and that there is enough moisture in the air, e.g. by using a damp cloth.
  • Bake in the oven at 230-250°C
  • A thick bread crust improves the flavor; it also keeps the bread fresh for a long time.

Storing bread
  • Bread should be kept cool (at room temperature), dry and away from sunlight.
  • Keep the area around the bread absolutely clean to keep it fresh for longer.
  • Don’t keep the bread near strong-smelling products.
  • Bread is best kept in a ceramic container.
  • Wooden boxes and paper bags remove moisture from the bread, and should only be used for very short periods.
  • Freezing bread: place in a plastic bag
  • Baking frozen bread: 5 minutes in the oven at 200°C 
  • How to crisp bread rolls from the previous day: brush them with water and place in the oven.
  • Use old rolls to make breadcrumbs or add to ground meat dishes or bread pudding

How long does our bread keep?
  • The higher the percentage of rye, the longer the bread will keep.
  • Wheat-based breads: up to 3 days
  • Wheat mixtures: 3 to 5 days
  • Wheat and rye mixtures: 4 to 6 days
  • Rye mixtures: 5 to 7 days
  • Pure rye bread: 6 to 10 days
  • Rye flour or whole-grain rye such as Vinschger Paarl and Pusterer Breatl: 8 to 12 days (12 months if vacuum packed)
  • South Tyrolean Schüttelbrot keeps up to 12 months!