Austrian Flatbread | Feuerflecken

IMG_2970Flatbread seems to be a global phenomenon –  no matter where you go, some type of flatbread will be typical for this region. So of course there is also a typically Austrian flatbread – so called “Feuerflecken”. Originally this type of flatbread was a way of using up leftover raw bread dough that was simply not enough to shape a loaf. Since most people do not bake bread at home these days, this practice is not very common anymore. Today Feuerflecken are usually sold as a snack at food festivals or summertime village fairs. Before figuring out how to make this flatbread at home this was actually on of the main reasons for me to visit such events.

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Dark Bread with Spices | Gewürzmischbrot

wachauer_jausenlaib5As much as a like to travel, dark or brown bread is the one food I always miss when traveling and to which I look forward to when returning to Austria. The vast choice of bread in Austria is something I highly value –  there are so many types of bread, it never gets boring!

This recipe is a so called mixed bread, as it combines whole grain and light flour as well as wheat, spelt and rye flour. The added spices are very common spices for these dark types of bread in Austria. The bread is rich in taste and quite moist and keeps fresh for at least up to 3 days (that is, in case you restrain yourself from eating the whole loaf on the first day).

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