Bread with fruits Stacha farm

The dough of the previously prepared bread is left to rest at 25 ° for 30 minutes. The loaves are then formed and left to rest for another 30 minutes. Thanks to this natural processing, these breads, even after 5 days, are still very tasty. (Loaves can also be frozen for later use). 

Ingredients: 
The fruit bread is made with 75% rye flour and 25% wheat flour and enriched with walnuts and sultanas. The following spices are also added: anise, fennel, cumin, trigonella and coriander. 
Baking temperature 300°C 

Weight per loaf of bread: 
ca. 350 - 400 gr. 

Producer: 

Stacha farm
The "Stacherhof" in Tesido in Val Pusteria has been run by the Kargruber family for 130 years. Today three different generations live on the farm and it has reached the fourth. The farm includes 8 hectares of wood, 5 hectares of meadow and 2 hectares of cereals. The cultivated wheat is transformed into flour in the company's mill. Of course, 16 cattle and 25 chickens currently live on the farm, which need to be looked after. The cattle spend the summer on alpine pastures and can recover from the winter cold. Years ago, some dairy cows filled the farm barn and butter was made from their milk in the traditional way.

The farm, from its foundation in 1890 to today, was always able to keep pace with the needs of the moment. In 2009, the foundation stone for a new successful concept was laid with the creation of an in-house bakery. When production began, only a few types of bread were produced. At that time it was important to convey the ancient and traditional craft of baking. In the following years the company developed and at the same time the production range, which has currently been expanded to 6 different types of bread. These are: kamut bread, "Puschtra Striezl", spelled bread, Schüttelbrot, fruit bread and the so-called "Bauernbreatl".