All About the Bread

I’ve had a blog post request. For bread. Good friends Ryan and Renate will be making it three years in a row by celebrating New Year’s in Innsbruck with us again this December 31st. It is so special for Markus and I. (And Annie has fun with them too, of course.)

Ryan and Renata work very, very hard, living in Victoria and flying to Winnipeg to work on a contract every week. Every week! One of the upsides to this, though, is airmiles. So they travel. And this year they are off to Kenya with stops in Switzerland and then Innsbruck. (Markus and I are hoping to join them in Montreux if we can work it out with the cafe and Annie.)

When Ryan read that I was posting every day, he must have been thinking about his upcoming visit because his request was for a post about bread. Because really, the bread here is something to look forward to. It is fantastic. And it is everywhere. I’ve found good bread in Victoria and Winnipeg and London (Wildfire, Tall Grass Prairie and the Portuguese Bakery respectively), but you have to look for it and sometimes go out of your way for it. Bread here is very important and very available. There are bakeries every few blocks. (They are like 7-Elevens in Winnipeg.) Even in the airport they have mini-ovens so that the bread can come out fresh for the tired travelers. It matters here. (I’ve never heard an Austrian talk about a low-carb diet.) This isn’t true everywhere in Europe either. Italy, home of fantastic food, serves mostly white bread. Tasty, but white.

When Ryan and Renata come, they slip out to the bakery every morning and pick up a warm loaf. One of Ryan’s favourites is a sunflower bread called Sonnenkraftbrot (sun-strength bread). It has a chewy crust and a soft but dense center.

Sonnenkraftbrot

We’ve also tried, and like, potato bread, walnut bread and even the Bauernbrot (farmer’s bread) is great with cheese and cold cuts.

Although I’ve branched out more lately, the first year I was here I was addicted to Wurzelbrot (“root bread” because of the shape), which I guess technically is a white bread but tastes so lovely. And it even tastes great toasted the next day, as bakery-fresh bread here does not stay fresh very long. No preservatives.

Wurzelbrot

Often times Austrians (including this little family) will have a simple dinner of good bread, cheese, and cold cuts. Delicious.

So we are looking forward to your visit Ryan and Renata. Your bread awaits.

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