Mountain bread — also known as Tyrolean Bread (Vinschgauer) — is traditional Austrian loaf. It is a thick, flat roll made from rye flour and sourdough, and the rye flour will keep it fresh for several days.
The combination of rye flour and sourdough also preserves most components of the grain – the shell, the kernel, vitamins, minerals, proteins, as well as dietary fibers. There are significantly more of them in rye bread than in other traditional varieties, making it more nutritious.
Traditionally, Tyrolean bread was baked in pairs that were connected to each other.
In addition to the flat shape, which results in a thick layer of crust, it has curry-like clover seasoning with cardamom, salt, and honey, along with sunflower seeds, fennel seeds, and caraway seeds.
Rye Sourdough bread with caraway, fennel, sunflower seeds, seasoned with cardamom, salt, and honey.