F.X. MAYR-ÄRZTE

Bread &
Baked goods

Buy organic cereals and a small flour mill. Rye is cheaper than all other cereals. Only grind the grains when you need them. This guarantees the best taste and optimum ingredients. Weinstein baking powder should also be used instead of yeast. Please also note the high carbohydrate content of all wholemeal bread and pastries, which should be significantly reduced. Therefore, continue to eat even less bread.

RYE BREAD WITH YEAST OR SOURDOUGH

Ingredients (20 servings)

300 g	each of rye and spelt flour
40 g	fresh yeast or 14g dry yeast
400 ml	warm water
4 tbsp	sunflower seeds
1 tsp	sea salt

Method (60 minutes)

Preheat the oven to 200°C. Put all the ingredients in a mixing bowl and knead well. Take out the dough, knead again with a little flour, press into a small, well-floured bread basket, (or form a loaf on a baking tray) let is rise and prove for ½ hour covered with a cloth, turn out onto a floured baking tray and bake for 45 minutes. Leave to cool on a wire rack.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
61	10,4	2,1	1,2

Food compatibility

L	Lactose-free
F	Fructose-free
G	Use quinoa, amaranth or buckwheat flour
H	Omit yeast, seeds and nuts, substitute with sourdough

Quick flatbreads

Ingredients (12 servings)

500 g	spelt or wheat wholemeal flour
500 ml	carbonated mineral water or water
4 tbsp	sunflower seeds
1 tsp	sea salt

Method (25 minutes)

Preheat the oven to approx. 200-220°C depending on the desired coloring of the flatbreads. Mix all ingredients well and leave to stand for 10 minutes. Line baking trays with greaseproof paper. Using a moistened tablespoon, spread out 4 very thin flatbreads per tray, sprinkle with sunflower seeds and bake for 20 minutes. Make sure they get a nice brown color by regulating the heat. Leave to cool on a wire rack.

Different flours can be used and kitchen herbs, chopped seeds, nuts, roasted garlic or onion can easily be mixed in.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
156	28,7	5,3	2,1

Food compatibility

L	Lactose-free
F	Fructose-free
G	Substitute with quinoa, amaranth or buckwheat flour
H	Omit nuts

Wholemeal spelt roll

Ingredients (15 servings)

500 g	spelt or wheat wholemeal flour
60 g	butter
42 g	fresh yeast or 14g dry yeast
400 ml	lukewarm milk
1 tsp	sea salt

Method (20 minutes)

Preheat the oven to approx. 200-220°C. Put all the ingredients in a mixing bowl and knead well. Remove the dough and work through with a little flour. Aim for a soft, malleable consistency and build this up by adding more flour or water as needed. Form a long roll, cut off 15 pieces, shape into small smooth balls and place on a floured baking tray. Cover and leave to rise for 20 minutes then bake for 15 minutes until golden brown. Leave to cool on a wire rack.

Optional additions to the dough : about 100g of coarsely grated cheese, finely chopped onion or garlic roasted, diced ham, kitchen herbs, seeds or seeds.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
157	24,5	4,4	4,6

Food compatibility

L	Use lactose-free milk and cheese
F	Option to prepare without onion
G	Substitute with quinoa, amaranth or buckwheat flour
H	Possible, without yeast, seeds and kernels, use cream cheese

Brioche biscuits, croissants, reindling

Ingredients (15 servings)

2	egg yolks
500 g	spelt or wheat wholemeal flour
60 g	butter
42 g	fresh yeast or 14g dry yeast
250 ml	lukewarm milk
1 tsp	sea salt

Lemon zest

Method (20 minutes)

Preheat the oven to approx. 200-220°C. Put all the ingredients in a mixing bowl and knead well. Remove the dough and work through with a little flour. Aim for a soft, malleable consistency and build this up by adding more flour or water as needed. Form a roll, cut off 15 pieces, form small balls or brioches and place on a floured baking tray. Cover and leave to rise for 20 minutes.
Brush with beaten egg yolk and sprinkle with sesame seeds, poppy seeds or nuts and bake for 15 minutes until golden brown. Leave to cool on a wire rack.

You can also sweeten this dough and use it for small nut or quark Danish pastries, croissants, nut or poppy seed plaits or for the traditional Carinthian Reindling with cinnamon and nut filling.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
154	24,1	5,3	5,1

Food compatibility

L	Use lactose-free milk, curd cheese (quark) and butter
F	Omit honey and sultanas
G	Substitute with quinoa, amaranth or buckwheat flour
H	Possible, without yeast and nuts, omit lemon

Spelt or buckwheat rolls with sourdough

Ingredients (15 servings)

500 g	spelt or buckwheat flour
50 g	sourdough (or 42g fresh yeast or 14g dry yeast)
350 ml	warm water

Rock salt, aniseed or caraway seeds

Method

Knead the flour with the sourdough, spices, salt and water in a kitchen machine using a dough hook for about 7-10 minutes until you have a smooth dough that is not too firm. Cover the dough and leave it in a warm place overnight to break the gluten down. If using buckwheat flour, 20 minutes rising time is sufficient as it is already gluten-free.
Knead the dough again, form a long roll and cut off 15 portions. Form balls with a little flour and place them on a floured baking tray. Leave to rise again for approx. 20-30 minutes and then bake in a preheated oven at approx. 200°C for 15-17 minutes. Leave to cool on a wire rack.

The amount of liquid required can always vary slightly. It is always better to add a little more liquid than indicated in the recipe and if the dough is too soft, firm it up with a little flour. It simply does not work the other way round. The dough then becomes greasy and can no longer rise well. Of course, you can also bake a whole loaf from the dough.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
114	23,0	3,5	0,7

Food compatibility

L	Lactose-free
F	Fructose-free
G	Use buckwheat flour
H	Possible, without sourdough and yeast

Gluten-free bread flatbreads

Ingredients (12 servings)

500 g	buckwheat flour
500 ml	carbonated mineral water or water
4 tbsp	coarsely chopped sunflower seeds
1 tsp	rock salt

Method (25 minutes)

Preheat the oven to approx. 200-220°C depending on the desired coloring of the flatbreads. Mix all ingredients well and leave to stand for 10 minutes. Line baking trays with greaseproof paper. Using a moistened tablespoon, spread out 6 very thin flatbreads per tray, sprinkle with sunflower seeds and bake for 20 minutes. Make sure they get a nice brown color (regulate the heat). Leave to cool on a wire rack.

Different flours can be used and kitchen herbs, chopped seeds, nuts, roasted garlic or onion can easily be mixed in.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
130	28,0	5,6	3,0

Food compatibility

L	Lactose-free
F	Fructose-free
G	Gluten-free
H	Low histamine

Buckwheat rolls

Ingredients (15 servings)

500 g	buckwheat flour
400 ml	lukewarm milk or water
60 g	butter
40 g	fresh yeast or 150 g sourdough
1 tsp	rock salt

Method (25 minutes)

Preheat the oven to approx. 200-220°C. Put all the ingredients in a mixing bowl and knead well. Remove the dough and work through with a little flour. Aim for a soft, malleable consistency and build this up by adding more flour or water as needed. Leave to rise for approx. 30-50 minutes, or overnight if using sourdough. Then knead, make a roll, cut off 15 pieces, form small rolls and place on a floured baking tray. Cover and leave to rise for approx. 20-30 minutes and bake for 15-17 minutes until golden brown. Leave to cool on a wire rack.

Additions to the dough: about 100g of coarsely grated cheese, finely chopped onion or garlic roasted, diced ham, kitchen herbs, seeds or pips.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
137	24,0	3,2	4,3

Food compatibility

L	Use lactose-free milk or water
F	Fructose-free
G	Gluten-free
H	Possible, without sourdough and yeast

Almost gluten-free spelt flatbreads

Ingredients (12 servings)

500 g	spelt flour
500 ml	water
50 g	sourdough
4 tbsp	sunflower seeds coarsely chopped
1 tsp	rock salt

Method (overnight)

Mix all ingredients well and leave covered at room temperature overnight. The next day, line baking trays with greaseproof paper. Using a moistened tablespoon, spread out 6 very thin flatbreads per tray, sprinkle with sunflower seeds and bake for 20 minutes. Preheat the oven to approx. 200-220°C . Aim for a golden brown color (adjust the heat accordingly). Leave to cool on a wire rack.

Different flours can be used and kitchen herbs, chopped seeds, nuts, roasted garlic or onion can easily be mixed in. Instead of sourdough, use some yeast or a mixture of yeast and sourdough.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
130	28,0	5,6	3,0

Food compatibility

L	Lactose-free
F	Fructose-free
G	Use buckwheat flour instead of spelt
H	Possible, without sourdough and yeast

Buckwheat or spelt focaccia

Ingredients (12 servings)

530 g	freshly ground spelt or buckwheat
400 ml	water
50 g	sourdough
100 g	pitted black olives
1 tbsp	honey
3 tbsp	warm pressed olive oil
1 tsp	rock salt

Rosemary

Method (overnight)

Mix the water with the honey, salt and sourdough, mix in the flour, cover and leave to rise for ½ hour, mix well again and cover and leave to rise overnight at room temperature for between 8-10 hours.
The next day, spread the dough into an oiled tin or deep baking tray, add 1 tbsp oil on top, cover again and leave to rise for 1 hour, then add another 2 tbsp olive oil on top and make dimples into the dough with your fingers, scatter the olives and rosemary on top and bake at approx. 200°C for 25-30 minutes until golden brown.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
158	38,0	3,8	2,6

Food compatibility

L	Lactose-free
F	Omit honey
G	Use buckwheat instead of spelt flour
H	Possible, without sourdough and olives

Vegan protein bread - keto bread

Ingredients (15 servings)

220 g	ground almonds
140 g	sunflower seeds
45 g	psyllium husks
30 g	peanut butter, almond paste or sesame paste
280 ml	water
2 tsp	creme of tartar
1 tsp	rock salt

Method

Mix all the ingredients well with your hands, place the mixture on a baking tray lined with baking parchment, shape into a loaf with wet hands, cut into the surface of the loaf and bake at 170°C for 50 minutes. Cool on the rack.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
162	2,0	5,7	13,3

Food compatibility

L	Lactose-free
F	Fructose-free
G	Gluten-free
H	Check when using seeds and kernels

Garlic rolls or herb rolls

Ingredients (15 servings)

500 g	freshly ground spelt flour or buckwheat flour
40 g	butter
45 g	psyllium husks
50 g	sourdough (or 42 g fresh yeast or 14g dry yeast)
30 g	Bergkäse (alpine cheese) coarsely grated
375 ml	warm milk or water
5	cloves of garlic
2	handfuls of fresh herbs
1	spring onion

Rock salt, ground whole caraway seeds

Method

Peel and finely chop the garlic. Finely chop the onion and briefly sauté both with the herbs in butter.
Knead the flour with the sourdough, salt, caraway seeds, cheese and warm liquid in a mixer with a dough hook until a smooth dough forms, remove and leave to rise in a warm place, covered, for 20 minutes. If you are gluten intolerant, leave the spelt dough to ferment overnight. This ensures that the gluten is almost completely broken down.
Knead the dough, form it into a long roll and cut 15 rolls of the same size. Form into balls with a little flour and place on a floured baking tray. Cover and leave to rise for another 15 minutes, then brush with a little water and sprinkle each roll with some cheese and whole caraway seeds.
Bake in the preheated oven at approx. 200°C for 15 minutes until golden brown, remove and leave to cool on a wire rack.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
165	26,0	6,7	6,0

Food compatibility

L	Use lactose-free dairy products
F	Omit onion and garlic
G	Use buckwheat flour only
H	Use cream cheese

Ham or bacon roll

Ingredients (15 servings)

500 g	freshly ground spelt flour or buckwheat flour
40 g	butter
150 g	finely chopped bacon or ham
150 g	sourdough (or 42 g fresh yeast or 14g dry yeast)
30 g	Bergkäse (alpine cheese) coarsely grated
375 ml	warm milk or water
1	spring onion

Rock salt, ground whole caraway seeds

Method

Finely chop the onion and briefly sauté in butter with the ham or bacon.
Knead the flour with the sourdough, salt, caraway seeds and warm liquid in a mixer with a dough hook until a smooth dough forms, remove and leave covered in a warm place for 20 minutes. If you are gluten intolerant, leave the spelt dough to ferment overnight. This ensures that the gluten is almost completely broken down.
Knead, form into a long roll and cut 15 equal-sized rolls. Form balls with a little flour and place them on a floured baking tray.
Bake in a preheated oven at approx. 200°C for 15 minutes until golden brown, remove and leave to cool on a wire rack.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
160	24,0	8,9	9,8

Food compatibility

L	Use lactose-free dairy products
F	Omit onion
G	Use buckwheat flour
H	Use cream cheese, omit bacon or ham

Potato bread in loaf tin

Ingredients (15 servings)

500 g	freshly ground whole spelt flour or buckwheat flour
150 g	floury potatoes cooked
200 g	sourdough (or 42 g fresh yeast or 14g dry yeast)
250 ml	warm water
1 tsp	rock salt
½ tsp	ground caraway

Butter/Oil/Fat to grease the tin

Method

Peel the potatoes and press through a ricer. Mix the sourdough (or yeast) with the water and all the other ingredients, mix well, form into a ball and leave covered in a warm place for about 1 hour.

Then knead again and place the dough into a greased loaf tin and leave to rise for another 40-60 minutes. Bake in the oven at about 180-190 degrees C for 50 minutes.

To break down most of the gluten in the spelt, leave the bread dough with sourdough to rise overnight.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
119	4,3	3,9	1,2

Food compatibility

L	Use lactose-free dairy products
F	Omit onion
G	Use buckwheat flour only
H	Check when using yeast and sourdough

Spelt-walnut bread

Ingredients (15 servings)

500 g	wholemeal spelt freshly ground
30 g	butter
100 g	walnuts
150 g	sourdough (or 42 g fresh yeast or 14g dry yeast)
340 ml	warm water
1 tbsp	honey
½ tsp	rock salt

Method

Melt the butter and mix well with the honey, salt and sourdough, add the flour and knead using mixer with a dough hook, finally mix in the walnuts. Leave the dough to rise in a warm place for about 1-1.5 hours, then place in a floured bread basket, leave to rise again for 40-60 minutes, turn out onto a baking tray and bake at 200°C for about 50 minutes.

To break down most of the gluten in the spelt, leave the bread dough with sourdough to rise overnight.

Nutritional information (1 Portion)