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South Tyrolean organic bread mix.

A taste of South Tyrol – typical, regional and organic.

Over 50 South Tyrolean farmers who grow the best regional grain on an area of some 100 hectares, and a local mill that processes this natural grain into the finest flour. 
One of the results: an organic bread mix that you simply have to try!
Genuinely South Tyrolean, authentic and sustainable.
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The finest spelt and rye flour from regional farms, plus typical South Tyrolean bread seasonings such as blue fenugreek and caraway: mmmm!

It contains nothing but goodness:
Regional grain
Regional grain
The best South Tyrolean grain, natural and organic – quality that you can taste in every bite.
Direct from the farmer
Direct from the farmer
Over 50 farmers who tend their fields with the utmost care – with strict quality controls and transport direct to the mill.
Meran mill
Meran mill
A local mill that processes the grain into a quality baking mix – all according to a traditional, genuinely South Tyrolean recipe.
South Tyrol quality mark
South Tyrol quality mark
Quality certified by independent inspection bodies – from the farm to the end product.
Pur Südtirol
Pur Südtirol
From product development to sales: a strong partner with equally strong values, but above all with a great love for our land.
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Authentic flavour
Authentic flavour
Natural ingredients, typical spices, a wonderful crust and soft crumb.
South Tyrolean grain
South Tyrolean grain
The best spelt and rye from South Tyrolean farmers, finely ground by the Meran mill.
Typical recipe
Typical recipe
Bread that could hardly be more typical of South Tyrol – made the same today as it was one hundred years ago.

This is how it’s done:

The bread baking mix, some water, plenty of love and a little time – that’s all you need!

Details
  • 400 g organic bread mix
  • 300 g water
  • kneading machine or mixer, if available
  • a bowl and some flour
  • oven, baking tray and baking paper
Preparation
  • Knead the baking mix and water with a mixer or with your hands for approx. 8 minutes until the dough is smooth and sticky. You can also use a kneading machine set to operate for 5 minutes slow then 5 minutes fast.
  • Leave the somewhat sticky dough to rise in a well-floured bowl at room temperature (25°C) for approx. 35 mins (or 5-10 mins longer if you prefer). 
  • Form the dough into 140g shapes (or a 700g loaf) and place on a baking tray lined with baking paper.
  • Leave to rise for another 40 minutes or so or until the dough doubles in size.
Baking time
  • Bake in a preheated oven at 240°C top/bottom heat for approx. 22 minutes (rolls) or 40 minutes (large loaf), reducing the temperature to 220°C for the last 10 minutes.
  • Remove the tray from the oven and leave the bread to cool.

  • As soon as it has cooled, cut it and savour the aroma to the full. It also tastes good the following day!
This is how it’s done:
This is how it’s done:

Now enjoy it and send us your bread baking pictures – we look forward to seeing them!
info@vitalpina.info

And, should you need more – no problem, 
click here for the online shop