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Fresh from the Oven

Sourdough, flour, water, and a pinch of salt and occasionally a secret mix of seasonings. You don’t need many ingredients to make an honest traditional bread. We use rye flour from the region and we are raising our own rye for the future. Mix and knead, stir, knead, put in a baking form and let it rest awhile. Real bread takes time, but the finished product is worth it.

Our wood oven is heated with fresh soft woods. As soon as the proper temperature has been reached, the ashes are removed, and the loaves are pushed in. Then it is time to wait until the bread is done - you can tell by the lovely colour of the crust. It’s best to wait until the bread has cooled off to eat it, but for some the aroma is too tempting- a bit just has to be broken off.

If you would like to experience this for yourself, you have the chance every other day.