Rotraud von Oberkulm

Only the best: the single-variety Dinkellaib with emmer.

Rotraud von Oberkulm It is a fine pinkel, because it consists of original spelt (Oberkulmer Rotkorn and Ebnerkorn) and the finest emmer as well as the purest organic ingredients. That's why it tastes extra nutty, but the organic forest blossom honey brings out its sweet side. It takes two days for the goodness to develop its full flavour.

Organic natural sourdough bread | spelt bread with ancient grains einkorn and emmer | double baked | 48h dough rest

Because our ingredients do not tolerate machines, we shape all the breads with our hands. We give them 48 hours to rest in the dough and then bake them twice in the steam oven.

About the manufacturer:

Homeland ties and genuine craftsmanship are our claim. That's why we work with the best and most inspiring organic producers. Together with them, we have the vision of creating genuine craftsmanship and authentic products that set new standards with their quality.

Because they are made by hand.
Because they show consideration for animals and nature.
Because they are natural and real.
And because they simply taste better.

We are a real family business from Gaubitsch, Weinviertel. Georg, his mum Brigitte and his father Walter, his cousin Lukas and his cousin Sandra are the living heart of Öfferl.

#breadswithcharacter #peoplewithcharacter #fromthegroundpath