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 day.
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 Liesing).
- 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 Thal-Assling.
- 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 in Kötschach-Mauthen.
- 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 of Mandorf.
- Loncium beer is brewed at the Lonicum Brewery in Mauthen.
- 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 St Jakob.
- 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 Lienz.
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).