Bread is life and enjoyment. The history of bread goes back to the early Stone Age, when humans have been farming for around 10,000 years. The beginning of a success story. Bread has become the most important source of nutrients in our diet, with bread wheat alone providing around twenty per cent of the world's calorie intake. As a professional in arable farming, PÖTTINGER is part of this global success story and makes a key contribution to feeding people all over the world.
The whole world celebrates the World Bread Day. Celebrate with us and dive into in the world of agriculture, arable farming, baking and great taste!
Austria
A year with Dominik Anzengruber
Organic farmer and contractor
Haag am Hausruck, Upper Austria region, Austria
Dominik Anzengruber is a committed organic farmer and contractor. His organic arable farm is located in Haag am Hausruck in the Upper Austrian region, where he also keeps around 150 sheep. He relies on PÖTTINGER grassland harvesting and arable farming technology both on his farm and for his contractor business.
Christina Bauer - Bread as a passion
Farmer, entrepreneur and author
Tamsweg, Salzburger Land region, Austria
When Christina Bauer and her husband took over her parents-in-law's farm, she wanted to offer her guests something special: freshly baked bread and sweet pastries. Because she looks after two children, 15 sheep and 30 cattle, she has no time for sticky dough. That was how she came up with her best recipes, involving several baking books and a "Baking with Christina" movement. Thanks to her baking books, her new baking shop, her blog and a growing community, Christina Bauer is now known throughout Austria and beyond.
Bread recipe
The recipe for World Bread Day 2024
Ingredients for 1 loaf:
- 250 g lukewarm water
- 100 g natural yoghurt
- 300 g wholemeal wheat flour
- 200 g wheat flour type 700
- 10 g salt
- 10 g fresh yeast
Preparation:
- To make the dough, first put the water and natural yoghurt into a mixing bowl. Then add the flour, salt and yeast.
- Knead the ingredients into a smooth dough and shape into a round loaf. Place the loaf in a basket or bowl dusted with flour, cover and leave to rest for around 1 hour.
- Turn the bread out onto a baking tray and bake in a preheated oven at 210°C for approximately 45 minutes with plenty of steam.
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