{"title":"Bread","description":"\u003ch2\u003eBread from South Tyrol: Rye flatbreads with sourdough and blue fenugreek\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBread\u003c\/strong\u003e is made from flour, water, salt, and a leavening agent like sourdough or yeast, and every region has created its own forms from these. This category features bread from South Tyrol: flat rye breads made with sourdough, seasoned with fennel, caraway, and blue fenugreek. They are baked by an organic bakery in St. Walburg in the Ulten Valley, ranging from soft flatbreads for breakfast to crispy Schüttelbrot (crispbread) for a snack.\u003c\/p\u003e\n\u003ch2\u003eWhy South Tyrolean bread is flat, spicy, and made of rye\u003c\/h2\u003e\n\u003cp\u003eIn the mountain valleys of South Tyrol, rye was the typical bread grain for centuries because it thrives even at harsh high altitudes. \u003cstrong\u003eRye bread\u003c\/strong\u003e needs acidity so the dough maintains its structure during baking; that is why it is prepared with \u003cstrong\u003esourdough\u003c\/strong\u003e. This gives the bread its mild acidity, a moist crumb, and ensures it stays fresh longer than light wheat bread. Incidentally, according to the guidelines of the German Food Code, a bread in Germany can only be called rye bread if at least 90% of the grain content is rye.\u003c\/p\u003e\n\u003cp\u003eThe flat shape also has practical reasons. In remote mountain farmhouses, bread was often only baked every few weeks, and flat loaves dry out evenly instead of remaining moist inside. This way, the supply lasted until the next baking day.\u003c\/p\u003e\n\u003ch3\u003eBlue fenugreek, fennel, and caraway\u003c\/h3\u003e\n\u003cp\u003eSouth Tyrolean bread owes its typical aroma to a spice that is rarely found on spice racks outside the Alps: \u003cstrong\u003eblue fenugreek\u003c\/strong\u003e, botanically known as *Trigonella caerulea*. The blue-flowering plant is related to fenugreek and grows mainly in the Alpine region; it gets its second name from Glarner Schabziger, a Swiss herb cheese. Dried and ground, it tastes spicy and slightly like hay. Together with fennel and caraway, it creates the classic bread spice blend. Blue fenugreek and fennel are in all four breads in this category, and caraway is in three of them.\u003c\/p\u003e\n\u003ch3\u003eVinschger Paarl, flatbreads, and Schüttelbrot\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eVinschger Paarl\u003c\/strong\u003e comes from the Vinschgau region in western South Tyrol. The name comes from its shape: two round, flat pieces of dough are baked together, forming a \"pair.\" According to tradition, the recipe dates back to the Marienberg monastery above Burgeis. Small individual pieces are called Vinschgerl. \u003cstrong\u003eSchüttelbrot\u003c\/strong\u003e is quite different: its soft dough is shaken on a wooden plate until it spreads out into a thin flatbread and is baked until it is hard and dry. Stored in a dry place, it remains edible for several months.\u003c\/p\u003e\n\u003ch2\u003eOur bread from Ultner Brot\u003c\/h2\u003e\n\u003cp\u003eAll breads in this category come from \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e in St. Walburg in the Ulten Valley, a side valley near Merano. Our top seller is the \u003ca href=\"\/en\/products\/original-ultner-brot\"\u003eOriginal Ultner Bread\u003c\/a\u003e: two flatbreads made from 100% organic rye flour with mild sourdough, rock salt, fennel, caraway, and blue fenugreek, totaling 440 g. A spicy everyday bread that can be easily frozen.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/vinschger-minis\"\u003eVinschger Minis\u003c\/a\u003e are very popular—four small organic rye breads in the Vinschgau style made from 100% rye flour, shaped by hand and baked on stone. The \u003ca href=\"\/en\/products\/vinschger-paarl\"\u003eVinschger Paarl\u003c\/a\u003e consists of two flat organic rye loaves with 42% whole-grain rye flour from the in-house mill, making it taste a bit more hearty. The \u003ca href=\"\/en\/products\/handgeschuetteltes-bio-schuettelbrot\"\u003ehand-shaken organic Schüttelbrot\u003c\/a\u003e provides the crispy element, made from predominantly organic rye flour, shaken by hand on wooden plates, and seasoned with fennel and blue fenugreek.\u003c\/p\u003e\n\u003ch2\u003eFor breakfast and for the \"Marende\"\u003c\/h2\u003e\n\u003cp\u003eIn the morning, slice the Vinschger Minis, toast them briefly, and spread butter and a spoonful of honey on them. The Paarl and the Original Ultner bread taste great with butter and chives, with cream cheese and radishes, or with a savory spread made of porcini mushrooms or truffles. They are truly at home during the \u003cstrong\u003eMarende\u003c\/strong\u003e, the South Tyrolean snack: a wooden board with speck, mountain cheese, pickles, and a piece of bread that you slice or simply break off. You break Schüttelbrot into pieces, place speck and cheese on top, or serve it instead of croutons with barley soup.\u003c\/p\u003e\n\u003ch2\u003eStoring and freezing bread\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSoft rye breads:\u003c\/strong\u003e Store in a bread bin, a clay pot, or wrapped in a linen cloth, cut side down. Bread goes stale faster in the refrigerator.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFreezing:\u003c\/strong\u003e Freeze flatbreads and minis in airtight portions and consume them within about three months. Thaw at room temperature or bake for a few minutes in the oven.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSchüttelbrot:\u003c\/strong\u003e Store dry and well-sealed to keep it crispy.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGrain:\u003c\/strong\u003e All four breads are baked from rye and contain gluten.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eMore for breakfast and snacking\u003c\/h2\u003e\n\u003cp\u003eBread is part of our \u003ca href=\"\/en\/collections\/kategorie-fruehstueck-aufstriche\"\u003eBreakfast \u0026amp; Spreads\u003c\/a\u003e category. You can find what to spread on it under \u003ca href=\"\/en\/collections\/kategorie-herzhafte-aufstriche\"\u003eSavory Spreads\u003c\/a\u003e with porcini mushroom pâté and fish creams, as well as under \u003ca href=\"\/en\/collections\/kategorie-honig\"\u003eHoney\u003c\/a\u003e with the organic varieties from Honigwanderer. Savory snacks from the same bakery can be found under \u003ca href=\"\/en\/collections\/kategorie-herzhafte-snacks\"\u003eSavory Snacks\u003c\/a\u003e: grissini made from organic spelt, mini-Schüttelbrot, and Struzen chips made from rye fruit bread.\u003c\/p\u003e\n\u003ch2\u003eOrder bread online\u003c\/h2\u003e\n\u003cp\u003eWhether flatbreads for the whole week, minis for Sunday breakfast, or Schüttelbrot for your next snack: at Leni \u0026amp; Hans, you can order South Tyrolean bread online, and your package will be with you in 1–3 days.\u003c\/p\u003e","products":[{"product_id":"handgeschuetteltes-bio-schuettelbrot","title":"Hand-tossed organic Schüttelbrot","description":"\u003ch2\u003eUltner Brot Hand-Shaken Organic Schüttelbrot. Crispy rye flatbread from South Tyrol – thin, savory, and shaken by hand.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Hand-Shaken Organic Schüttelbrot\u003c\/strong\u003e is a thin, crispy flatbread made predominantly from organic rye flour, seasoned with fennel and blue fenugreek. It is baked in St. Walburg in the Ulten Valley in South Tyrol. One pack contains 200 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchüttelbrot from Ultner Brot\u003c\/strong\u003e is the classic South Tyrolean snack bread. Its name (“shaken bread”) reveals how it is made. The very soft dough, consisting primarily of rye flour, is shaken on round wooden plates before baking. This causes the dough to spread out into a thin, round flatbread. In the oven, it becomes a hard, crispy bread that you break into pieces by hand. Dry bread could be stored for a long time, which was a real advantage in mountain villages. At Ultner Brot, every single flatbread is shaken by hand. In addition to rye, the dough contains wheat flour, yeast, fennel seeds, rock salt, blue fenugreek, and wheat bran; according to the manufacturer's catalog, it also contains a small amount of barley malt flour. All ingredients except the salt are organically grown.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eHand-shaken Schüttelbrot has a robust rye flavor and makes an audible crunch when broken. The fennel adds a fine note of anise, while the blue fenugreek provides a savory, slightly hay-like depth. Together, they create the characteristic seasoning found in so many rye breads in South Tyrol.\u003c\/p\u003e\n\n\u003cp\u003eBecause the flatbread is so thin, every bite is almost entirely crust. The surface is uneven and slightly blistered, just as the dough settled while being shaken. No two flatbreads are the same. Those expecting a soft bread to spread will find it too hard. It is a bread for snacking and chewing, not for toasting.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eSchüttelbrot is a staple of the *Marende*, the traditional South Tyrolean afternoon or evening snack. Place it on a wooden board next to speck, Kaminwurzen (smoked sausage), and a piece of mountain cheese, and break it into pieces at the table. It pairs well with a light red wine like Vernatsch, or apple juice for the children.\u003c\/p\u003e\n\n\u003cp\u003eIt is also a great choice with soup. Whether with barley soup, pumpkin soup, or a clear beef broth, it makes a perfect alternative to a bread roll. Broken into a salad bowl, it serves as a rustic crouton alternative. And in the morning, it tastes great with butter and a little honey or jam—making your breakfast a crunchy affair.\u003c\/p\u003e\n\n\u003cp\u003eStore the package in a dry place away from light. According to the manufacturer's catalog, the Schüttelbrot has a shelf life of seven months; once opened, it stays crispy longest in a tin box.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the Schüttelbrot on the table whole and let your guests break off their own pieces. The crunch is simply part of the *Marende* experience.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThis Schüttelbrot comes from St. Walburg in the Ulten Valley, where Ultner Brot bakes at an altitude of around 1,200 meters. The bakery is a family business: the current owner's great-grandmother opened the bakery in 1919. Today, her great-grandson Hannes Schwienbacher runs the operation, with the motto “Full grain ahead.”\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer's catalog, almost all products at Ultner are made by hand. They state that they do not use baking aids or pre-mixes in their doughs; instead, they give them the necessary time. With Schüttelbrot, you can see this craftsmanship directly: every flatbread has its own unique shape because it is shaken individually on the wooden plate. The bakery has been working with organic ingredients since 1982; the organic control body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Hand-Shaken Organic Schüttelbrot is for anyone who wants to bring a taste of South Tyrol to their table, whether you are planning a trip or just got back. It fits perfectly with a snack shared with friends, on a hike, or with a soup dinner. As a souvenir from the mountains, it is light and has a long shelf life. For something smaller and intended as a snack, try the \u003ca href=\"\/en\/products\/mini-schuettelbrot\"\u003eMini Schüttelbrot\u003c\/a\u003e. If you prefer Schüttelbrot in stick form, choose the \u003ca href=\"\/en\/products\/dinkel-grissini-mit-schuettelbrot\"\u003eSpelt Grissini with Schüttelbrot\u003c\/a\u003e. You can find all baked goods from the Ulten Valley on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. The Schüttelbrot contains gluten from rye and wheat, and according to the manufacturer's catalog, also from barley malt. Because it is so thin, fragments may occur during shipping, but this does not affect the taste. It is not suitable for those with a gluten intolerance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThinly shaken, crisply baked, and seasoned with the flavors of fennel and blue fenugreek – the Schüttelbrot from the Ulten Valley for your Marende at home.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"200 g","offer_id":57548296782156,"sku":"050ULT0081","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0081.png?v=1791195906"},{"product_id":"vinschger-minis","title":"Vinschgau Altar Servers","description":"\u003ch2\u003eUltner Brot Vinschger Minis. Small organic rye breads with sourdough – stone-baked and seasoned with fennel, caraway, and blue fenugreek.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Vinschger Minis\u003c\/strong\u003e are four small organic rye breads with mild sourdough, seasoned with fennel, caraway, and blue fenugreek. Ultner Brot bakes them by hand on stone in St. Walburg in the Ulten Valley, South Tyrol. The pack contains 200 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVinschger Minis by Ultner Brot\u003c\/strong\u003e are the traditional Vinschger bread in miniature format. The \"Vinschgerl\" is a flat rye bread from South Tyrol, named after the Vinschgau valley in the west of the region. Typical features include the sourdough, the dark crust, and the seasoning of fennel, caraway, and blue fenugreek. According to the manufacturer, Ultner Brot bakes these minis using 100% rye flour with a mild sourdough. Other ingredients include spring water, rock salt, and yeast. With the exception of water and salt, all ingredients are organically grown. The manufacturer's catalog describes them as handmade and stone-baked. A pack contains four pieces, just right for a breakfast for two or a small snack.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe small loaves have a strong rye flavor with a fine, mild acidity from the sourdough. The crust is dark and aromatic; the crumb is dense and moist. As you bite into it, you immediately notice the seasoning: caraway provides a savory base, while fennel adds a slightly sweet note of anise.\u003c\/p\u003e\n\n\u003cp\u003eThe real character comes from the blue fenugreek. It has a spicy aroma, reminiscent of hay and fenugreek, and is the key spice that identifies a South Tyrolean rye bread. Together, this creates a bread that tastes great even without toppings. Those who expect a mild, light bread roll will find these minis too robust.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer's catalog, they are ideal for toasting. Briefly baked or toasted, the crust becomes crispy again and the spices become more fragrant. They are best enjoyed while still warm, with butter.\u003c\/p\u003e\n\n\u003cp\u003eA South Tyrolean snack includes speck, cheese, and a glass of wine, which is also what the bakery recommends. Slice the minis crosswise and top them with mountain cheese, Kaminwurz (cured sausage), or ham. They also work well with sweet toppings: honey, apricot jam, or apple syrup pair well with the rye seasoning. They make a hearty side dish for goulash soup or lentil stew.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer's catalog, the bread has a shelf life of three months. Store the pack in a cool, dry place; once opened, it is best kept in a bread bin.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the minis in a hot oven for five minutes, slice them open, and add a piece of cold butter and some chives. A good rye bread doesn't need anything more.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eUltner Brot bakes at around 1,200 meters in St. Walburg in the Ulten Valley. For its rye breads, the bakery uses its own natural sourdough. According to the manufacturer's catalog, it has been cultivated in-house since 1919, following old traditions without any additives. It is therefore as old as the bakery itself, which was opened by the current owner's great-grandmother.\u003c\/p\u003e\n\n\u003cp\u003eUltner uses fresh local spring water for the dough. According to the catalog, the breads are hand-formed and stone-baked. Today, Hannes Schwienbacher runs the business in the fourth generation. According to the bakery, all ingredients come from certified organic farming; the organic inspection body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eVinschger Minis are for anyone who wants authentic South Tyrolean rye bread for breakfast or a snack without having to cut into a large loaf. They are perfect for small households, picnics, and lunchboxes. They are also practical for guests: everyone gets their own little bread, warm from the oven. And those who know South Tyrol from their holidays can bring the taste of the mountain hut home. Larger and made with whole grain is the \u003ca href=\"\/en\/products\/vinschger-paarl\"\u003eVinschger Paarl\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/original-ultner-brot\"\u003eOriginal Ultner Brot\u003c\/a\u003e comes as a double flatbread made from pure rye flour. You can find all baked goods from the Ulten Valley on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. They contain gluten from rye. They are not suitable for those with a gluten intolerance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRye, sourdough, and blue fenugreek in four small loaves – the Vinschger Minis from the Ulten Valley for breakfast and snacking.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"200 g","offer_id":57548296880460,"sku":"050ULT0235","price":2.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0235.png?v=1791195931"},{"product_id":"original-ultner-brot","title":"Original Ultner Bread","description":"\u003ch2\u003eOriginal Ultner Brot. Organic rye bread with mild sourdough from the Ultental valley – two flatbreads, spicy and robust.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOriginal Ultner Brot\u003c\/strong\u003e from Ultner Brot is an organic rye bread made from 100% rye flour with mild sourdough, seasoned with fennel, caraway, and blue fenugreek. It is the signature loaf of the Ultner Brot bakery in St. Walburg in the Ultental valley, South Tyrol. The package contains two pieces with a total weight of 440 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Original Ultner Brot\u003c\/strong\u003e bears the name of the valley from which it comes. It is a flat rye bread, very similar to the Vinschger Paarl, and is baked exclusively with organic rye. According to Ultner Brot, farmers in the Ultental valley grew almost only rye due to the altitude. Therefore, the bread consists of pure rye flour, leavened with a mild sourdough. Other ingredients include water, rock salt, yeast, fennel, caraway, and blue fenugreek. According to the merchant's information, all ingredients are from certified organic farming. Two pieces are packed together, weighing about 440 g in total. This makes it the largest rye bread from Ultner in our assortment.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Original Ultner Brot has a strong rye flavor, with a mild, well-rounded acidity from the sourdough. The crumb is dense and moist, the crust dark and aromatic. The ingredient list simply states rye flour. Compared to the Vinschger Paarl with its high whole-grain content, it feels somewhat finer as a result.\u003c\/p\u003e\n\n\u003cp\u003eThe spices are the same that belong to every South Tyrolean rye bread. Caraway provides heartiness, fennel a slight sweetness, and blue fenugreek the aromatic, hay-like scent. The sourdough remains intentionally mild, so that the spices and the rye take center stage. Anyone expecting a wheat bread with a light, airy crumb will find it too compact.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eUltner bread is an everyday bread. In the morning, it tastes great with butter, honey, or jam; at lunch with cheese and radishes; in the evening for a snack with speck and Kaminwurz sausage. According to the merchant's description, it is also a good provision for hiking, because it is flat and fits well in a backpack.\u003c\/p\u003e\n\n\u003cp\u003eIt is a hearty accompaniment to soups and stews, such as barley soup or goulash. Once slightly dried, you can dice it, toast it in butter, and use it as croutons. Store the flatbreads in a dry place, away from light. Fresh bread has a limited shelf life, so it is worth freezing one of the two flatbreads and heating it briefly in the oven when needed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Freeze one flatbread right after unpacking. Once thawed and warmed for five minutes in a hot oven, it tastes almost as if it came straight from the bakery.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Ultental valley is located near Merano in South Tyrol. In St. Walburg, Ultner Brot has been baking at an altitude of about 1,200 meters since 1919 as a family business. For the dough, the bakery uses fresh Ultner spring water. They like to share that Empress Sissi, Otto von Bismarck, and the brothers Thomas and Heinrich Mann already appreciated this water.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer's catalog, the sourdough has been cultivated in-house since 1919. Since 1982, the bakery has been grinding its own grain in its stone mill and baking with organic ingredients. Today, Hannes Schwienbacher, the great-grandson of the founder, runs the business. The bread is also available in the bakery's own shops in St. Walburg, Lana, Algund, Merano, and Appiano. The organic control body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Original Ultner Brot is for anyone looking for an honest rye bread for every day who likes South Tyrolean spices. It fits families who eat a lot of bread, and everyone who likes to freeze supplies. It is also a good choice for hikers. The \u003ca href=\"\/en\/products\/vinschger-paarl\"\u003eVinschger Paarl\u003c\/a\u003e is more whole-grain and robust. The \u003ca href=\"\/en\/products\/vinschger-minis\"\u003eVinschger Minis\u003c\/a\u003e come in a small format with four pieces. You can find all baked goods from the Ultental valley on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. The bread contains gluten from rye. It is not suitable for those with a gluten intolerance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePure rye, mild sourdough, and blue fenugreek in two flatbreads – the signature bread from the Ultental valley for breakfast, snacks, and storage.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"440 g","offer_id":57548297044300,"sku":"050ULT0069","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0069.png?v=1791195939"},{"product_id":"vinschger-paarl","title":"Vinschgau Rye Bread","description":"\u003ch2\u003eUltner Brot Vinschger Paarl. Organic rye bread with whole grain content and sourdough – two flat loaves, baked on stone and heavily spiced.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Vinschger Paarl\u003c\/strong\u003e is an organic flatbread made from whole grain rye flour and rye flour with sourdough, seasoned with fennel, caraway, and blue fenugreek. It is baked in St. Walburg in the Ultental Valley, South Tyrol. The package contains two pieces with a total weight of 300 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Vinschger Paarl from Ultner Brot\u003c\/strong\u003e is a classic of South Tyrolean bread culture. \"Paarl\" means pair, as two flat loaves are baked together. The bread is named after the Vinschgau region; in South Tyrol, many simply call it \"Vinschgerl.\" Ultner Brot bakes it with a high whole grain content: 42% whole grain rye flour, plus Type 1150 rye flour, spring water, crystal salt, yeast, fennel, caraway, and blue fenugreek. According to the manufacturer's catalog, the whole grain rye flour comes from their own mill. Except for water and salt, all ingredients are from certified organic farming. The dough is leavened with sourdough, shaped by hand, and baked on stone.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe bread has a dark, hearty, and spicy flavor. The whole grain flour provides an earthy, slightly nutty base note, and the sourdough adds a fine acidity. The crust is deeply baked, the crumb dense and moist.\u003c\/p\u003e\n\n\u003cp\u003eOverlaid is the spice of caraway, fennel, and blue fenugreek. The blue fenugreek makes the difference: it has a spicy, hay-like aroma and gives the Paarl its typical South Tyrolean scent. Fennel brings a subtle sweetness, caraway a savory depth. Those expecting a light, airy bread will find the Paarl too dense. For rye bread lovers, it is precisely this density that makes it worth buying.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eYou break a \"Paarl\" in the middle, as is customary in South Tyrol. For a \"Marende\" (snack), it is topped with Speck, Kaminwurz (smoked sausage), and mountain cheese, accompanied by pickles and a glass of Vernatsch wine or apple juice. According to the retailer, it is equally good with savory or sweet toppings.\u003c\/p\u003e\n\n\u003cp\u003eIn the morning, it tastes great with butter and honey or jam. Briefly toasted in the oven, the fennel and caraway become especially fragrant. It makes a hearty side dish for goulash, lentil soup, or a wild game ragout. And when cut into cubes and toasted in butter, it creates spicy croutons for salad or soup.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer's catalog, it has a shelf life of three months. Store in a dry place protected from heat; once opened, it is best kept in a bread crock.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Slice the Paarl into thin pieces, spread with butter, and lay wafer-thin slices of Speck on top. That is how simple a South Tyrolean snack tastes at home.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe fact that the Vinschger Paarl from Ultner Brot contains whole grains stems from a decision made in 1982. At that time, Richard Schwienbacher was running the family bakery in St. Walburg in its third generation. His wife, Gerti, wanted whole grain bread and persuaded him to purchase a grain mill. The large stone mill moved into the bakery, and Richard baked his first organic loaves. This desire for whole grains became the bakery's current motto: \"Full steam ahead with whole grains.\"\u003c\/p\u003e\n\n\u003cp\u003eSince then, Ultner Brot has milled its own grain. According to the bakery, they purchase organic grain directly from farmers whenever possible or from the nearby mill in Merano. Today, son Hannes Schwienbacher runs the business at an altitude of about 1,200 meters in the Ultental Valley. The organic inspection body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Vinschger Paarl is for anyone looking for a hearty rye bread with whole grain content and South Tyrolean spice. It is perfect for breakfast, snacks, and as a side dish for stews and soups. For those missing the \"Vinschgerl\" from the bakery after a holiday in South Tyrol, this brings a piece of it home. The Paarl is also a lovely idea as a gift for a snack evening with friends. Smaller and made from pure rye flour are the \u003ca href=\"\/en\/products\/vinschger-minis\"\u003eVinschger Minis\u003c\/a\u003e. Made from pure rye flour, also as a double flatbread, is the \u003ca href=\"\/en\/products\/original-ultner-brot\"\u003eOriginal Ultner Brot\u003c\/a\u003e. You can find all baked goods from the Ultental Valley on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. It contains gluten from rye. It is not suitable for those with a gluten intolerance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTwo loaves of rye bread with sourdough and blue fenugreek – the \"Vinschgerl\" from the Ultental Valley for Speck, cheese, and buttered bread.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"300 g","offer_id":59059262521676,"sku":"050ULT0101","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0101.png?v=1791195968"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-kategorie-brot.jpg?v=1791282912","url":"https:\/\/leniundhans.de\/en\/collections\/brot.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}