World Cultural Heritage: Lesach Valley bread
Self-sufficiency was vital
in this high valley in the days when it was difficult to reach. For this
reason breadstuffs were grown and then slowly, gently ground in the many mills.
Today five perfectly-restored, water-powered mills still stand in Maria Luggau
and they are regularly used. Growing grain, milling, and baking bread have a
rich tradition in the Lesach Valley. Even today it is an honour to bake bread
using recipes passed down from generation to generation. The bread dough is
given plenty of time to rise before it goes in the oven and starts to give off
its heavenly scent. Lesach Valley bread has been named an Intangible
Cultural Heritage product by Unesco. Three farmers bake and deliver their special
Lesach Valley bread to our Almwellness-Resort, where you can enjoy it every single
Let us introduce a few local producers:
- We get our Lesach Valley farm bread from the Leachner
farm owned by Theresia Leachner from Maria-Luggau, the Pergila farm owned by
Maria Salcher from Maria-Luggau, and the Jörgis farm owned by Kathrin
Unterweger from Liesing.
- Lesach Valley farm butter is purchased from the Hofna
farm owned by Johann Waldner from Maria-Luggau, and the Andola farm (owned by
Manfred Obernosterer from St Lorenzen).
- Lesach Valley bacon, sausages and meats are bought
from local establishments such as the Salcher butcher (run by Markus Salcher
from St Lorenzen).
- Gailtal cheese, blue cheese, sliced cheese, and soft
cheeses come from establishments including the Baierlehof farm (owned by the
Pernul family from Goderschach), the Tressdorfer Alm show dairy (run by the
Oberluggauer family), and the Jörgis farm (proprietor Kathrin Unterweger from
- Gailtal bacon, sausages and meats are bought from the
Kastner butcher in Kötschach Mauthen.
- Bread and rolls are purchased at the Obererlacher
bakery in Obertilliach.
- Seasonal vegetables come from the Kollmitzer vegetable
farm (owned by Norber Kollmitzer from Würmlach).
- Fresh fish comes from establishments such as the Zank
fish farm in Gundersheim.
- Alpine samon is sourced from Obervellach.
- Jams are made by the Tyrolean company Unterweger from
- White corn is grown by Sepp Brandstätter in Würmlach.
- Propolis drops, mead and other honey products come
from Franz Supersberger of St Lorenzen.
- Gailtal honey is produced by the Presslauer beekeeper
- Handmade chocolate and drinking chocolate comes from
Hans-Gerhard Pichler of Sillian.
- Brandies and gin are made at the Kuenz natural
distillery in Dölsach, the Schwarzer Distillery of Lienz, and Werne Holzfeind
- Loncium beer is brewed at the Lonicum Brewery in
- Hay cushions, hay pillows, and hay bath products are
supplied by Manfred Guggenberger and family from St Lorenzen.
- Hay baths also come from Maria & Werner Lexer of
- Herbal teas, herbal salts, juices and creams are
sourced from Simone Matouch’s “Kräuterwerkstatt Lesachtal” (“Lesach Valley
Herb Workshop”) in Liesing.
- Our own hotel spa products Sunnseit´n by
Almwellness-Resort Tuffbad ****superior are produced by the Unterweger pine
oil distillery in Thal-Assling.
- All apples in the hotel are from Heinrich Reifer’s
organic farm in Vahn/Südtirol.
- Our self-brewed ALMBIER beer is from the Falkensteinbrauerei brewery in
TIPP! Baking our home-made bread
- 500 grams of wholegrain rye flour
- 100 grams of wheat flour
- 100 grams of sour dough
- ca. ¾ l of milk
- 1 soupspoon of salt
- special bread spice
- 2 teaspoons of caraway
- 1 teaspoon of coriander
Mix flour and spices, make a little pit, add the sour dough, mix it with lukewarm water in order to get soft dough, let the dough rest for one hour in a warm place. Then form the bread, put it on the baking tray covered with flour, let it rest again and bake it for 20 to 30 minutes at a heat of ca. 210 degrees Celsius (or for 50 to 60 minutes at a heat of 180 to 200 degrees Celsius).