1 kg cereals/ ca. 2 breads

Sponge:

The sponge should have at least 12 hours time:

• 10 g Basis
• 3 g ferment
• 400 g spelt (grinded)
• ca. 4 cl water 40° C

Dissolve basis and ferment in water – without clumps. Add the spelt flour. Cover the sponge and leave it at a temperature of 28° C. If you have no room with the necessary temperature put the sponge in the oven and just switch on the lightning of the oven. The sponge will reduce a bit while relaxing. On the surface little blebs of fermentation are shown.

Main pastry:

• 600 g spelt
• 15 g salt
• ca. 4 cl water 40° C

The amount of water needed depends on the quality of the cereals used. It should be an elastic and not too compact pastry. Cover the pastry well – it should not dry up. After 30 to 60 minutes the pastry should have a light consistency. Knead the pastry a bit and put it then in a buttered, floured form. Leave it again for 30-50 minutes. On the surface you will see small cracks. If you use a hot air oven to bake your bread you can cover it with aluminium foil. If you use a normal oven put a cup of water in it.

Baking:

The baking is carried out at a temperature of 220° C. After 20 minutes reduce the temperature to 180°C. Leave it at 180°C in the oven for 1 hour. Then its finished.

You can also you other mixtures of flour e.g rye or wheat. The bread will be sappier and more lusty.

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Cosy warmth, the clean power of the alps – foot, body and face massage

The treatment starts with a footbath of herbs or of hay. It helps to relax and to suspire.

Gossip a bit, enjoy a foot massage with arnica or st. john’s wort milk – and you will forget the first worries.

The flavour of mountains grassland welcomes you in the massage cabin. The warm and steaming herb punches are already prepared for the “Alpienne vitality-massage”.

The legs are treated with a selected herb-milk. Warm, flavoured herb punches are a benefit for your back and neck.

The pleasant warmth and the herbal agents are an effective way to dissolve blockades and to relax – they have an effect on the deep strata’s of the musculature.

Die front of your body is also not forgotten – it is massaged partly by hand partly with the herb punches.

The finish is a face massage with camomile

Spoil yourself cap-a-pie! You are serviced perfectly from our team with high quality “Alpienne products” from the mountains. If you have questions don’t hesitate to ask.

Please reserve a date for your Alpienne-Vitality-Massage at the reception or ask your wellbeing-team.

Daberer’s Wellbeing Treatment - Alpienne Vitality-Massage € 72,- ( 80 Minutes)

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Hot Apple

For 1 big cup

• ¼ l unfiltered apple juice
• 1/8 l water
• 1 Tl peppermint tea
• 1 pince of ginger (as big as a hazelnut)

Pell the ginger and cut it in small pieces. Cook the water and the apple juice. Put in the ginger and the peppermint tea and leave it for some minutes. Pour it through a filter and enjoy it hot.

Elder punch

For 1 big cup

• ¼ l elder juice
• 1/8 l fresh squeezed orange juice
• 2 tsp. punch spice (cloves, cinnamon, star-anise)

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For the soup:

• 1 carcass of chicken
• ca.1/2 kg lamb breast
• some beef bones
• 350 g root vegetables
• 1 onion
• Bay leave and peppercorns

for the herbal extract:

• 1/16 white vine
• seeds of fennel and anise
• One bunch of each of the following herbs – parsley, thyme, tarragon and basil
• Some filaments of saffron, bay leave and cinnamon

Take ½ l of the soup you prepared bevor, cook it with the white vine the herbs and the spices for ½ hour. Pour this herbal extract through a filter and add it to the rest of the soup again.

To ligate the soup:

• 1/8 l Sour cream
• 1 tsp. flour
• 1/8 l Cream
• 2 yolk
• Salt, white pepper, cinnamon, lemon peel and lemon juice
• Bread croutons – roasted in butter

Stir ca. ¼ l soup with flour and sour cream – use it to ligate the soup. Stir cream and yolk and put it in the soup to. Don’t let it cook again! Serve it with bread croutons on it.

For your information:

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