{"title":"Ultner Bread","description":"\u003ch2\u003eUltner Brot: Organic Bakery from the Ultental Valley\u003c\/h2\u003e\n\u003cp\u003eIn 1919, the great-grandmother of the current owner opened a small bakery in St. Walburg in the Ultental valley. Representing the third generation, Richard Schwienbacher was persuaded by his wife, Gerti, to acquire a grain mill. In 1982, the stone mill was installed in the bakery, and the first organic breads came out of the oven. Today, Hannes Schwienbacher runs the bakery at an altitude of approximately 1,200 meters with the motto \"Full grain ahead.\" All ingredients are sourced from organic farming; the organic inspection body is IT-BIO-013.\u003c\/p\u003e\n\u003ch2\u003eSchüttelbrot and Vinschgerl\u003c\/h2\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/handgeschuetteltes-bio-schuettelbrot\"\u003ehand-shaken organic Schüttelbrot\u003c\/a\u003e is made from a very soft rye dough, which is shaken into thin flatbreads on round wooden plates and baked until crispy. For appetizers, there is the \u003ca href=\"\/en\/products\/mini-schuettelbrot\"\u003emini Schüttelbrot\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/vinschger-paarl\"\u003eVinschger Paarl\u003c\/a\u003e is a wholemeal rye bread made with sourdough, consisting of two flat loaves shaped by hand and baked on stone. Smaller are the Vinschger Minis, four small-format breads that are well-suited for toasting. Using pure rye flour with mild sourdough, Ultner bakes the original Ultner Brot, two flatbreads totaling 440 g. All rye breads are seasoned with fennel, caraway, and blue fenugreek, the typical South Tyrolean bread spice.\u003c\/p\u003e\n\u003ch2\u003eStruzen Chips and Grissini\u003c\/h2\u003e\n\u003cp\u003eStruzen are the fruit breads of the Ultental farmers, who mixed fruits and nuts into the last remains of rye dough. From this, the bakery makes \u003ca href=\"\/en\/products\/struzen-chips\"\u003eStruzen Chips\u003c\/a\u003e with hazelnuts, sultanas, and currants, sweetened only by the dried fruits. For the aperitif, there are grissini made from wholemeal spelt, such as the \u003ca href=\"\/en\/products\/dinkel-grissini-mit-schuettelbrot\"\u003espelt grissini with Schüttelbrot\u003c\/a\u003e made from regional South Tyrolean grain, as well as mini grissini with cheese or pizza flavor. The grissini are more rustic than white flour sticks and go well with dips, soup, and bacon.\u003c\/p\u003e\n\u003ch2\u003eOrder Ultner Brot online\u003c\/h2\u003e\n\u003cp\u003eAt Leni \u0026amp; Hans, you can get Ultner Brot delivered to you in 1–3 days. Schüttelbrot and grissini are fragile – individual broken pieces in the bag are normal and do not change the taste.\u003c\/p\u003e","products":[{"product_id":"dinkel-grissini-mit-schuettelbrot","title":"Spelt breadsticks with Schüttelbrot","description":"\u003ch2\u003eUltner Brot Spelt Grissini with Schüttelbrot. Organic grissini made from South Tyrolean whole spelt – with crunchy Schüttelbrot crumbs, fennel, and blue fenugreek.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Spelt Grissini with Schüttelbrot\u003c\/strong\u003e are organic grissini made from whole spelt flour, coated with crumbs of Ultner Schüttelbrot and baked with extra virgin olive oil. They come from St. Walburg in the Ultental Valley, South Tyrol. One pack contains 200 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGrissini with Schüttelbrot by Ultner Brot\u003c\/strong\u003e combine two bread cultures. Grissini are the thin, crunchy breadsticks that grace the table at every aperitivo in Italy. Schüttelbrot is the hard rye flatbread of South Tyrolean mountain farmers. Ultner Brot bakes the sticks from whole spelt flour and coats them in crumbs from their own Schüttelbrot. This gives every stick a rough, hearty exterior with that characteristic savory bread flavor. The spelt comes from the Regiokorn project, meaning it is grain grown in South Tyrol. The dough contains whole spelt flour, rye flour, extra virgin olive oil, rock salt, barley malt flour, yeast, fennel, and blue fenugreek. Apart from the salt, all ingredients are organic.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe grissini have a nutty spelt taste and are savory like South Tyrolean bread. The Schüttelbrot crumbs give the surface a rough crunch and a rye note reminiscent of a hearty snack (Marende). Fennel and blue fenugreek provide a warm spice, while olive oil adds a round, slightly fruity background.\u003c\/p\u003e\n\n\u003cp\u003eWhen broken, the sticks crack dry and loud. Inside, they are firm and hearty, as is expected of whole grain. Compared to smooth white flour grissini, they have more body and more flavor. Those expecting delicate, almost airy supermarket grissini might find them too rustic. That is precisely their appeal.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor an aperitif, simply place the grissini in a tall glass on the table. They pair well with olives, a piece of mountain cheese, and a glass of white wine or beer. Wrap a thin slice of South Tyrolean Speck around the top end, and you have a finger food that requires almost no effort.\u003c\/p\u003e\n\n\u003cp\u003eThey are also practical as a bread substitute. Serve them with a vegetable soup, a barley soup, or a large salad. For dips like herb quark, hummus, or cream of tomato, they serve as a crunchy spoon. On a South Tyrolean snack board (Brotzeit), they sit alongside Kaminwurzen (smoked sausages), mountain salami, and alpine cheese.\u003c\/p\u003e\n\n\u003cp\u003eStore the pack in a dry place away from light; keep well sealed after opening. According to the manufacturer's catalog, the grissini have a shelf life of seven months.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Dip the tips in soft butter and roll them in freshly grated mountain cheese. Chill briefly, and your South Tyrolean-style aperitif snack is ready.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eUltner Brot has been baking in St. Walburg in the Ultental Valley at an altitude of around 1,200 meters as a family business since 1919. A project that the bakery has supported from the start plays a role in these grissini: the Regiokorn initiative. It promotes the cultivation of grain in South Tyrol itself, so that bread from the region also contains grain from the region. According to Ultner Brot, these Schüttelbrot grissini are baked using this Regiokorn spelt.\u003c\/p\u003e\n\n\u003cp\u003eThe Schüttelbrot crumbs come from their own bakery. There, the soft rye dough is shaken on round wooden plates to form thin flatbreads and then baked until crisp. Hannes Schwienbacher, the great-grandson of the founder, runs the business today. According to the bakery, all ingredients come from controlled organic cultivation; the organic inspection body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThese grissini are for anyone who wants something heartier than white flour sticks for an aperitif. They are perfect for guests, a barbecue, or a snack after a hike. If you love Schüttelbrot in its pure form, try the \u003ca href=\"\/en\/products\/handgeschuetteltes-bio-schuettelbrot\"\u003ehand-shaken organic Schüttelbrot\u003c\/a\u003e. Nuttier and without the savory bread spice are the \u003ca href=\"\/en\/products\/dinkel-grissini-mit-sesam\"\u003eSpelt Grissini with Sesame\u003c\/a\u003e. You can find all baked goods from the Ultental Valley on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. The grissini contain gluten from spelt, rye, and barley. Sesame is also listed in the allergen field of the manufacturer's catalog. Grissini are fragile, so the occasional stick may break during shipping. They are not suitable for those with gluten intolerance or sesame allergies.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSouth Tyrolean spelt, Schüttelbrot crumbs, and blue fenugreek in a crunchy stick – the Ultner grissini for your aperitif and snack.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"200 g","offer_id":57548296618316,"sku":"050ULT0221","price":5.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0221.png?v=1791195897"},{"product_id":"handgeschuetteltes-bio-schuettelbrot","title":"Hand-tossed organic Schüttelbrot","description":"\u003ch2\u003eUltner Brot Hand-Shaken Organic Schüttelbrot. Crispy rye flatbread from South Tyrol – thin, savory, and shaken by hand.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Hand-Shaken Organic Schüttelbrot\u003c\/strong\u003e is a thin, crispy flatbread made predominantly from organic rye flour, seasoned with fennel and blue fenugreek. It is baked in St. Walburg in the Ulten Valley in South Tyrol. One pack contains 200 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSchüttelbrot from Ultner Brot\u003c\/strong\u003e is the classic South Tyrolean snack bread. Its name (“shaken bread”) reveals how it is made. The very soft dough, consisting primarily of rye flour, is shaken on round wooden plates before baking. This causes the dough to spread out into a thin, round flatbread. In the oven, it becomes a hard, crispy bread that you break into pieces by hand. Dry bread could be stored for a long time, which was a real advantage in mountain villages. At Ultner Brot, every single flatbread is shaken by hand. In addition to rye, the dough contains wheat flour, yeast, fennel seeds, rock salt, blue fenugreek, and wheat bran; according to the manufacturer's catalog, it also contains a small amount of barley malt flour. All ingredients except the salt are organically grown.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eHand-shaken Schüttelbrot has a robust rye flavor and makes an audible crunch when broken. The fennel adds a fine note of anise, while the blue fenugreek provides a savory, slightly hay-like depth. Together, they create the characteristic seasoning found in so many rye breads in South Tyrol.\u003c\/p\u003e\n\n\u003cp\u003eBecause the flatbread is so thin, every bite is almost entirely crust. The surface is uneven and slightly blistered, just as the dough settled while being shaken. No two flatbreads are the same. Those expecting a soft bread to spread will find it too hard. It is a bread for snacking and chewing, not for toasting.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eSchüttelbrot is a staple of the *Marende*, the traditional South Tyrolean afternoon or evening snack. Place it on a wooden board next to speck, Kaminwurzen (smoked sausage), and a piece of mountain cheese, and break it into pieces at the table. It pairs well with a light red wine like Vernatsch, or apple juice for the children.\u003c\/p\u003e\n\n\u003cp\u003eIt is also a great choice with soup. Whether with barley soup, pumpkin soup, or a clear beef broth, it makes a perfect alternative to a bread roll. Broken into a salad bowl, it serves as a rustic crouton alternative. And in the morning, it tastes great with butter and a little honey or jam—making your breakfast a crunchy affair.\u003c\/p\u003e\n\n\u003cp\u003eStore the package in a dry place away from light. According to the manufacturer's catalog, the Schüttelbrot has a shelf life of seven months; once opened, it stays crispy longest in a tin box.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the Schüttelbrot on the table whole and let your guests break off their own pieces. The crunch is simply part of the *Marende* experience.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThis Schüttelbrot comes from St. Walburg in the Ulten Valley, where Ultner Brot bakes at an altitude of around 1,200 meters. The bakery is a family business: the current owner's great-grandmother opened the bakery in 1919. Today, her great-grandson Hannes Schwienbacher runs the operation, with the motto “Full grain ahead.”\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer's catalog, almost all products at Ultner are made by hand. They state that they do not use baking aids or pre-mixes in their doughs; instead, they give them the necessary time. With Schüttelbrot, you can see this craftsmanship directly: every flatbread has its own unique shape because it is shaken individually on the wooden plate. The bakery has been working with organic ingredients since 1982; the organic control body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Hand-Shaken Organic Schüttelbrot is for anyone who wants to bring a taste of South Tyrol to their table, whether you are planning a trip or just got back. It fits perfectly with a snack shared with friends, on a hike, or with a soup dinner. As a souvenir from the mountains, it is light and has a long shelf life. For something smaller and intended as a snack, try the \u003ca href=\"\/en\/products\/mini-schuettelbrot\"\u003eMini Schüttelbrot\u003c\/a\u003e. If you prefer Schüttelbrot in stick form, choose the \u003ca href=\"\/en\/products\/dinkel-grissini-mit-schuettelbrot\"\u003eSpelt Grissini with Schüttelbrot\u003c\/a\u003e. You can find all baked goods from the Ulten Valley on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. The Schüttelbrot contains gluten from rye and wheat, and according to the manufacturer's catalog, also from barley malt. Because it is so thin, fragments may occur during shipping, but this does not affect the taste. It is not suitable for those with a gluten intolerance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThinly shaken, crisply baked, and seasoned with the flavors of fennel and blue fenugreek – the Schüttelbrot from the Ulten Valley for your Marende at home.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"200 g","offer_id":57548296782156,"sku":"050ULT0081","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0081.png?v=1791195906"},{"product_id":"mini-schuettelbrot","title":"Mini crispbread","description":"\u003ch2\u003eUltner Brot Mini Schüttelbrot. Crispy organic rye crackers from South Tyrol – handy, savory, and made for toppings.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Mini Schüttelbrot\u003c\/strong\u003e are small, crispy flatbreads made from organic rye and wheat flour with olive oil, fennel, caraway, and blue fenugreek. They come from the organic bakery Ultner Brot in St. Walburg in the Ultental valley, South Tyrol. One bag contains 130 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMini Schüttelbrot from Ultner Brot\u003c\/strong\u003e is the snack-sized version of the South Tyrolean classic. Traditional Schüttelbrot is a large, thin flatbread that is broken at the table. The mini version saves you the effort: the pieces are already in cracker format and fit directly in your hand or on a plate. According to the manufacturer's catalog, they are intended especially for antipasti, for toppings, or as a snack on the go. The dough consists of rye flour, wheat flour, extra virgin olive oil, fennel, caraway, salt, yeast, blue fenugreek, and barley malt flour. Except for the salt, all ingredients are from organic farming. According to the manufacturer's data sheet, these minis are vegan.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe mini flatbreads taste of hearty rye and warm bread spices. Caraway and fennel provide the typical South Tyrolean note, while the blue fenugreek adds a savory, slightly hay-like tone. The olive oil rounds out the flavor and makes the little breads somewhat more crumbly than the large Schüttelbrot.\u003c\/p\u003e\n\n\u003cp\u003eThey produce a loud crunch and splinter dryly when bitten. Because of the small format, every bite remains consistently crispy, even at the edges. The seasoning is distinct but well-balanced, allowing toppings and bread to complement one another. Those expecting a neutral cracker for delicate spreads will find these too savory; however, they are a perfect match for speck and strong cheese.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe small format makes these minis an ideal base for appetizers. Layer on thin slices of South Tyrolean speck, a piece of mountain cheese, or a few strips of Kaminwurz sausage. In just a few minutes, you can create canapés for guests that taste of South Tyrol.\u003c\/p\u003e\n\n\u003cp\u003eThey look great on an antipasti platter alongside olives, pickled vegetables, and salami. They serve as a sturdy scoop for dips like herb quark, Obatzda, or bell pepper cream. And in a lunchbox or backpack, they replace a sandwich if you pack the cheese and meat separately. They are also an uncomplicated companion for a glass of wine or beer in the evening.\u003c\/p\u003e\n\n\u003cp\u003eStore the bag in a dry place protected from heat; keep well sealed after opening. According to the manufacturer's catalog, the snack has a shelf life of seven months.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Spread the minis with herb cream cheese, place a strip of speck on top, and garnish with some fresh chives. You won’t find a quicker appetizer for your aperitif.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eUltner Brot is at home in the Ultental, a valley near Merano where the bakery bakes at an altitude of about 1,200 meters. It has been family-owned since 1919 and is now managed by Hannes Schwienbacher in the fourth generation. They sell their bread in their own shops in St. Walburg, Lana, Algund, Merano, and Eppan.\u003c\/p\u003e\n\n\u003cp\u003eFor their baked goods, Ultner Brot states that they purchase organic grain directly from farmers or from the nearby mill in Merano whenever possible. Since 1982, the bakery has also been milling its own grain in an in-house stone mill. In addition to fresh bread, they bake around 70 long-life products, including grissini, chips, and Schüttelbrot in various sizes. The organic certification body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Mini Schüttelbrot is for anyone who wants to entertain guests with little effort. It is perfect for aperitifs, antipasti platters, and hiking backpacks. The handy format is also practical for children. The large original for a \"Marende\" (afternoon snack) is the \u003ca href=\"\/en\/products\/handgeschuetteltes-bio-schuettelbrot\"\u003ehand-shaken organic Schüttelbrot\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/struzen-chips\"\u003eStruzen Chips\u003c\/a\u003e with hazelnuts and grapes are both fruity and crispy. All baked goods from the Ultental valley can be found on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. It contains gluten from rye, wheat, and barley. According to the manufacturer, it may contain traces of spelt, oats, eggs, milk, hazelnuts, almonds, walnuts, sesame, and soy. Therefore, it is not suitable for those with a gluten intolerance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSmall flatbreads with rye, caraway, and blue fenugreek – the crispy base for speck, cheese, and South Tyrolean appetizers.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"130 g","offer_id":57548296814924,"sku":"050ULT0020","price":4.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0020.png?v=1791195914"},{"product_id":"struzen-chips","title":"Struzen Chips","description":"\u003ch2\u003eUltner Brot Struzen Chips. Crispy organic bread chips made from rye fruit bread – with hazelnuts, sultanas and currants, sweetened only with dried fruit.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Struzen Chips\u003c\/strong\u003e are crispy bread chips made from organic rye dough with hazelnuts, sultanas and currants, seasoned with caraway, fennel and blue fenugreek. They are baked by the organic bakery Ultner Brot in St. Walburg in the Ultental valley, South Tyrol. One bag contains 175 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eStruzen Chips from Ultner Brot\u003c\/strong\u003e are based on an old farm bread. \"Struzen\" is what the people of the Ultental valley call a type of fruit bread. When bread was baked on the farms in the valley, a bit of rye dough would always be left over. The farmers would mix fruit and nuts into this last bit of dough and bake their \"Struzen\" from it. Ultner Brot has turned this tradition into chips: thin, crispy slices that you can snack on straight from the bag. The dough contains 60% rye flour and 13% each of hazelnuts, sultanas and currants. Added to this are rock salt, caraway, fennel, yeast and blue fenugreek. According to the bakery, no sugar is added; the sweetness comes entirely from the dried grapes. All ingredients except for the salt come from organic farming. They have been our top-selling South Tyrolean baked goods for years.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe first bite is hearty and nutty, with the rye taking the lead. Then the fruit comes through. The light-colored sultanas taste mild and balanced, while the small, dark currants are somewhat stronger and slightly tart. Together, they create a sweetness that never becomes sticky and always remains secondary to the bread.\u003c\/p\u003e\n\n\u003cp\u003eThe hazelnuts provide a nutty undertone and some extra crunch. Over everything lies the seasoning that belongs to almost every rye bread in South Tyrol: caraway, fennel and blue fenugreek. Blue fenugreek is also known as \"Schabzigerklee\" and adds a spicy, slightly hay-like note. Fennel contributes a hint of anise, and caraway provides savory depth.\u003c\/p\u003e\n\n\u003cp\u003eThe result sits right between sweet and savory. This is why the chips go as well with cheese as they do with a cup of tea. They are lightly salted, with the rock salt merely highlighting the rye. Those expecting classic potato chips with intense seasoning will find these too mild. Conversely, those who enjoy fruit bread will find a crispy version of it here.\u003c\/p\u003e\n\n\u003cp\u003eThe texture is also unique. The slices break in a dry and splintery way, more like a thin rusk than a cracker. The fruit pieces remain slightly chewy, giving the bite some variety. The longer you chew, the more the blue fenugreek comes through.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe easiest way to eat these chips is straight from the bag as a snack. They are crispy, light and ready to eat. In a backpack, they can survive a long hike as long as the bag remains well-sealed and is packed at the top of the pack.\u003c\/p\u003e\n\n\u003cp\u003eThey are excellent alongside cheese. A spicy mountain cheese, a mature Gouda or a mild blue cheese handle the fruit sweetness perfectly. They also work with herb cream cheese or fresh goat cheese, where they serve as an edible spoon for dipping. On a South Tyrolean snack platter, the \"Marende,\" they sit next to bacon and salami, bringing a touch of sweetness to the wooden board.\u003c\/p\u003e\n\n\u003cp\u003eFor afternoon tea, the chips replace cookies or rusks. Crumbled over an autumn salad with field greens, pear and walnuts, they take on the role of croutons. And with a glass of apple juice or cider, they make a perfect little snack for the end of the day. Store the bag in a dry place away from heat and keep it well-sealed after opening. According to the manufacturer's catalog, the chips have a shelf life of seven months unopened.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place a bowl of them on your cheese platter instead of a baguette. A piece of mountain cheese on a slice, with a fresh grape – and your appetizer bite is ready.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eStruzen Chips come from St. Walburg in the Ultental valley, a side valley near Merano in South Tyrol. Ultner Brot bakes there at an altitude of around 1,200 meters, in the middle of the valley's mountain landscape. The bakery has existed since 1919, when it was opened by the current owner's great-grandmother. Richard Schwienbacher ran the business in the third generation. His wife, Gerti, persuaded him to purchase a grain mill because she wanted to have whole-grain bread baked. In 1982, the large stone mill was installed in the bakery, and Richard pushed his first organic bread doughs into the oven.\u003c\/p\u003e\n\n\u003cp\u003eToday, his son Hannes Schwienbacher, the great-grandson of the founder, runs the bakery. The company motto is \"Full grain ahead.\" According to Ultner Brot, all ingredients for their baked goods come from controlled organic farming, with the eco-control body being IT-BIO-013. In addition to around 70 types of fresh bread, Ultner bakes around 70 types of long-life baked goods, including grissini, Schüttelbrot and chips. The bakery states that it buys organic grain directly from farmers or the nearby mill in Merano whenever possible. Since 1982, Ultner Brot has been milling the grain itself in its in-house mill.\u003c\/p\u003e\n\n\u003cp\u003eThe chips made from fruit bread belong to this second group. They translate a farm recipe into a snack that can be shipped and stored. This brings a piece of Ultner farm culture into the bag without losing the character of the fruit bread. Rye, dried fruit, nuts and bread spices are the same ingredients that ended up in the \"Struzen\" in the past.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eStruzen Chips are for anyone who likes something hearty when snacking: rye instead of white flour, fruit instead of sugar glaze. They fit in a lunchbox, on a cheese platter and in a hiking backpack. As a souvenir from South Tyrol, they are also well-received by hosts who already have everything. According to the manufacturer's data sheet, they are vegan. If you want a classic South Tyrolean bread for a snack, take the \u003ca href=\"\/en\/products\/handgeschuetteltes-bio-schuettelbrot\"\u003ehand-shaken organic Schüttelbrot\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/vinschger-paarl\"\u003eVinschger Paarl\u003c\/a\u003e made from whole-grain rye is softer and heartier. You can find all baked goods from the Ultental valley on our page for \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e. The chips contain gluten from rye and hazelnuts. According to the manufacturer, traces of milk, lupine, almonds, walnuts, sesame and soy may be present. They are therefore not suitable for those with nut or gluten intolerances.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRye, hazelnuts and two types of grapes, baked until crispy – bread chips from the Ultental valley for cheese platters, snacks and hiking backpacks.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"175 g","offer_id":57548296847692,"sku":"050ULT0118","price":4.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0118.png?v=1791195923"},{"product_id":"vinschger-minis","title":"Vinschgau Altar Servers","description":"\u003ch2\u003eUltner Brot Vinschger Minis. Small organic rye breads with sourdough – stone-baked and seasoned with fennel, caraway, and blue fenugreek.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Vinschger Minis\u003c\/strong\u003e are four small organic rye breads with mild sourdough, seasoned with fennel, caraway, and blue fenugreek. Ultner Brot bakes them by hand on stone in St. Walburg in the Ulten Valley, South Tyrol. The pack contains 200 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVinschger Minis by Ultner Brot\u003c\/strong\u003e are the traditional Vinschger bread in miniature format. The \"Vinschgerl\" is a flat rye bread from South Tyrol, named after the Vinschgau valley in the west of the region. Typical features include the sourdough, the dark crust, and the seasoning of fennel, caraway, and blue fenugreek. According to the manufacturer, Ultner Brot bakes these minis using 100% rye flour with a mild sourdough. Other ingredients include spring water, rock salt, and yeast. With the exception of water and salt, all ingredients are organically grown. The manufacturer's catalog describes them as handmade and stone-baked. A pack contains four pieces, just right for a breakfast for two or a small snack.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe small loaves have a strong rye flavor with a fine, mild acidity from the sourdough. The crust is dark and aromatic; the crumb is dense and moist. As you bite into it, you immediately notice the seasoning: caraway provides a savory base, while fennel adds a slightly sweet note of anise.\u003c\/p\u003e\n\n\u003cp\u003eThe real character comes from the blue fenugreek. It has a spicy aroma, reminiscent of hay and fenugreek, and is the key spice that identifies a South Tyrolean rye bread. Together, this creates a bread that tastes great even without toppings. Those who expect a mild, light bread roll will find these minis too robust.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer's catalog, they are ideal for toasting. Briefly baked or toasted, the crust becomes crispy again and the spices become more fragrant. They are best enjoyed while still warm, with butter.\u003c\/p\u003e\n\n\u003cp\u003eA South Tyrolean snack includes speck, cheese, and a glass of wine, which is also what the bakery recommends. Slice the minis crosswise and top them with mountain cheese, Kaminwurz (cured sausage), or ham. They also work well with sweet toppings: honey, apricot jam, or apple syrup pair well with the rye seasoning. They make a hearty side dish for goulash soup or lentil stew.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer's catalog, the bread has a shelf life of three months. Store the pack in a cool, dry place; once opened, it is best kept in a bread bin.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the minis in a hot oven for five minutes, slice them open, and add a piece of cold butter and some chives. A good rye bread doesn't need anything more.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eUltner Brot bakes at around 1,200 meters in St. Walburg in the Ulten Valley. For its rye breads, the bakery uses its own natural sourdough. According to the manufacturer's catalog, it has been cultivated in-house since 1919, following old traditions without any additives. It is therefore as old as the bakery itself, which was opened by the current owner's great-grandmother.\u003c\/p\u003e\n\n\u003cp\u003eUltner uses fresh local spring water for the dough. According to the catalog, the breads are hand-formed and stone-baked. Today, Hannes Schwienbacher runs the business in the fourth generation. According to the bakery, all ingredients come from certified organic farming; the organic inspection body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eVinschger Minis are for anyone who wants authentic South Tyrolean rye bread for breakfast or a snack without having to cut into a large loaf. They are perfect for small households, picnics, and lunchboxes. They are also practical for guests: everyone gets their own little bread, warm from the oven. And those who know South Tyrol from their holidays can bring the taste of the mountain hut home. Larger and made with whole grain is the \u003ca href=\"\/en\/products\/vinschger-paarl\"\u003eVinschger Paarl\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/original-ultner-brot\"\u003eOriginal Ultner Brot\u003c\/a\u003e comes as a double flatbread made from pure rye flour. You can find all baked goods from the Ulten Valley on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. They contain gluten from rye. They are not suitable for those with a gluten intolerance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRye, sourdough, and blue fenugreek in four small loaves – the Vinschger Minis from the Ulten Valley for breakfast and snacking.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"200 g","offer_id":57548296880460,"sku":"050ULT0235","price":2.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0235.png?v=1791195931"},{"product_id":"original-ultner-brot","title":"Original Ultner Bread","description":"\u003ch2\u003eOriginal Ultner Brot. Organic rye bread with mild sourdough from the Ultental valley – two flatbreads, spicy and robust.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOriginal Ultner Brot\u003c\/strong\u003e from Ultner Brot is an organic rye bread made from 100% rye flour with mild sourdough, seasoned with fennel, caraway, and blue fenugreek. It is the signature loaf of the Ultner Brot bakery in St. Walburg in the Ultental valley, South Tyrol. The package contains two pieces with a total weight of 440 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Original Ultner Brot\u003c\/strong\u003e bears the name of the valley from which it comes. It is a flat rye bread, very similar to the Vinschger Paarl, and is baked exclusively with organic rye. According to Ultner Brot, farmers in the Ultental valley grew almost only rye due to the altitude. Therefore, the bread consists of pure rye flour, leavened with a mild sourdough. Other ingredients include water, rock salt, yeast, fennel, caraway, and blue fenugreek. According to the merchant's information, all ingredients are from certified organic farming. Two pieces are packed together, weighing about 440 g in total. This makes it the largest rye bread from Ultner in our assortment.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Original Ultner Brot has a strong rye flavor, with a mild, well-rounded acidity from the sourdough. The crumb is dense and moist, the crust dark and aromatic. The ingredient list simply states rye flour. Compared to the Vinschger Paarl with its high whole-grain content, it feels somewhat finer as a result.\u003c\/p\u003e\n\n\u003cp\u003eThe spices are the same that belong to every South Tyrolean rye bread. Caraway provides heartiness, fennel a slight sweetness, and blue fenugreek the aromatic, hay-like scent. The sourdough remains intentionally mild, so that the spices and the rye take center stage. Anyone expecting a wheat bread with a light, airy crumb will find it too compact.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eUltner bread is an everyday bread. In the morning, it tastes great with butter, honey, or jam; at lunch with cheese and radishes; in the evening for a snack with speck and Kaminwurz sausage. According to the merchant's description, it is also a good provision for hiking, because it is flat and fits well in a backpack.\u003c\/p\u003e\n\n\u003cp\u003eIt is a hearty accompaniment to soups and stews, such as barley soup or goulash. Once slightly dried, you can dice it, toast it in butter, and use it as croutons. Store the flatbreads in a dry place, away from light. Fresh bread has a limited shelf life, so it is worth freezing one of the two flatbreads and heating it briefly in the oven when needed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Freeze one flatbread right after unpacking. Once thawed and warmed for five minutes in a hot oven, it tastes almost as if it came straight from the bakery.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe Ultental valley is located near Merano in South Tyrol. In St. Walburg, Ultner Brot has been baking at an altitude of about 1,200 meters since 1919 as a family business. For the dough, the bakery uses fresh Ultner spring water. They like to share that Empress Sissi, Otto von Bismarck, and the brothers Thomas and Heinrich Mann already appreciated this water.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer's catalog, the sourdough has been cultivated in-house since 1919. Since 1982, the bakery has been grinding its own grain in its stone mill and baking with organic ingredients. Today, Hannes Schwienbacher, the great-grandson of the founder, runs the business. The bread is also available in the bakery's own shops in St. Walburg, Lana, Algund, Merano, and Appiano. The organic control body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Original Ultner Brot is for anyone looking for an honest rye bread for every day who likes South Tyrolean spices. It fits families who eat a lot of bread, and everyone who likes to freeze supplies. It is also a good choice for hikers. The \u003ca href=\"\/en\/products\/vinschger-paarl\"\u003eVinschger Paarl\u003c\/a\u003e is more whole-grain and robust. The \u003ca href=\"\/en\/products\/vinschger-minis\"\u003eVinschger Minis\u003c\/a\u003e come in a small format with four pieces. You can find all baked goods from the Ultental valley on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. The bread contains gluten from rye. It is not suitable for those with a gluten intolerance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePure rye, mild sourdough, and blue fenugreek in two flatbreads – the signature bread from the Ultental valley for breakfast, snacks, and storage.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"440 g","offer_id":57548297044300,"sku":"050ULT0069","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0069.png?v=1791195939"},{"product_id":"mini-grissini-mit-kaese","title":"Mini breadsticks with cheese","description":"\u003ch2\u003eUltner Brot Mini Cheese Grissini. Small organic spelt grissini – baked with Emmental, sesame, and herbs.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Mini Cheese Grissini\u003c\/strong\u003e are short, crunchy organic breadsticks made from spelt flour and wholemeal spelt flour with 28% Emmental cheese, sesame, oregano, basil, and pepper. They come from the Ultner Brot bakery in St. Walburg in the Ulten Valley, South Tyrol. One bag contains 150 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCheese Grissini from Ultner Brot\u003c\/strong\u003e are mini-sized breadsticks, made for snacking by hand. Instead of long sticks, you get short pieces that fit perfectly into your mouth. The dough contains a large proportion of cheese: 28% Emmental, along with spelt flour, wholemeal spelt flour, sesame, yeast, extra virgin olive oil, and sea salt. Oregano, basil, and pepper provide the seasoning. The manufacturer's catalog describes them as extra savory with cheese, intended for dipping and as an accompaniment to an aperitif. Except for the sea salt, all ingredients are from organic farming. For those who prefer a savory snack over something sweet, these offer a snack with a short, transparent list of ingredients.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe mini grissini taste first and foremost of baked cheese. The Emmental browns slightly in the oven, adding a nutty, slightly tangy note, like the edge of a baked lasagna. Behind that comes the spelt with its mild, grainy flavor.\u003c\/p\u003e\n\n\u003cp\u003eOregano and basil steer the flavor profile toward Italy, while the pepper provides a little kick of heat at the end. The sesame toasts during baking and enhances the nutty impression. Due to the cheese, the pieces are slightly softer than classic grissini; they snap without being hard. If you are expecting very mild, neutral breadsticks, you may find these too savory.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eYou will likely enjoy them best straight from the bag as a savory snack in the afternoon or on the sofa. For guests, pour them into a bowl and serve them alongside olives and a glass of white wine, beer, or a spritzer for an aperitif.\u003c\/p\u003e\n\n\u003cp\u003eThey are made for dipping. Tomato salsa, herb quark, or a red pepper cream go well with the cheese. On a cheese board, they provide a crunchy counterpoint to soft Brie or goat cheese. Sprinkled over tomato soup, they take on the role of croutons. Because of their small format, they are also practical for lunchboxes or hiking backpacks. And if friends drop by spontaneously, you’ll always have something savory on hand with a bag in the cupboard.\u003c\/p\u003e\n\n\u003cp\u003eStore the bag in a cool, dry place and keep it well sealed after opening. According to the manufacturer's catalog, the mini grissini have a shelf life of six months.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place them on the table next to a bowl of tomato soup and let everyone dip them themselves. Cheese, herbs, and tomato together almost create a mini pizza.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eAt Ultner Brot, there is a simple rule, formulated by Hannes Schwienbacher himself: \"If we don't leave anything out, we don't have to add anything either.\" For him, dough should consist of flour, water, salt, and possibly spices or seeds, as well as yeast or sourdough. He rejects enzymes and emulsifiers. For the mini grissini, cheese and herbs are added – nothing more is needed.\u003c\/p\u003e\n\n\u003cp\u003eHannes Schwienbacher runs the bakery in St. Walburg in the Ulten Valley as the great-grandson of the founder, who opened the first bakery in 1919. Baking takes place at an altitude of about 1,200 meters. Ultner Brot has been working with organic ingredients and its own mill since 1982; the organic inspection body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe cheese grissini are for everyone who wants something savory to snack on during a movie night, game night, or out on the patio. They are just as suitable for guests as they are for a lunchbox. For tomato paste and pizza seasoning, check out the \u003ca href=\"\/en\/products\/mini-grissini-pizza-geschmack\"\u003epizza-flavored mini grissini\u003c\/a\u003e. Long and rustic with sesame are the \u003ca href=\"\/en\/products\/dinkel-grissini-mit-sesam\"\u003espelt grissini with sesame\u003c\/a\u003e. All baked goods from the Ulten Valley can be found on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. The mini grissini contain gluten from spelt, milk from the Emmental cheese, and sesame. They are not suitable for a vegan diet or for those with a milk or sesame allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSpelt, Emmental, and Italian herbs in small bites – the cheese grissini from the Ulten Valley for aperitifs and cozy evenings on the sofa.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"150 g","offer_id":57548298846540,"sku":"050ULT0381","price":3.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0381.png?v=1791195947"},{"product_id":"mini-grissini-pizza-geschmack","title":"Mini breadsticks pizza flavor","description":"\u003ch2\u003eUltner Brot Mini Breadsticks Pizza Flavor. Small organic breadsticks made from spelt – with tomato paste, Emmental cheese, oregano, and basil.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Mini Breadsticks Pizza Flavor\u003c\/strong\u003e are short organic breadsticks made from spelt flour and whole-grain spelt flour. They are baked with tomato paste, Emmental cheese, and 3% pizza seasoning consisting of oregano, basil, and pepper. They come from St. Walburg in the Ulten Valley, South Tyrol. One bag contains 150 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePizza breadsticks from Ultner Brot\u003c\/strong\u003e bring the ingredients of a pizza into a crispy stick. Tomato, cheese, and herbs—that is the basic formula, and that is exactly what is in the dough. Emmental, tomato paste, yeast, extra virgin olive oil, and sea salt are added to the spelt flour and whole-grain spelt flour. The pizza seasoning makes up 3% and consists of oregano, basil, and pepper. With the exception of the salt, all ingredients are organic. The breadsticks are baked in miniature format, so you can snack on them from the bag like chips. According to the manufacturer's catalog, they are intended for dipping and as an accompaniment to an aperitif. For pizza fans looking for something crispy to snack on, they are the handy shortcut.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe mini breadsticks taste like pizza crust with toppings. The tomato paste provides a fruity, slightly acidic note, while the Emmental adds a nutty, savory depth. Oregano is the herb that immediately brings pizza to mind; basil provides a bit of freshness, and pepper a small kick.\u003c\/p\u003e\n\n\u003cp\u003eThe spelt remains in the background, providing the basic grainy tone. Thanks to the cheese and olive oil, the pieces are both crumbly and crispy. In some places, the cheese is slightly browned, which makes them taste particularly robust. The seasoning is distinct but not spicy. Anyone expecting the true heat of pizza with chili will find them too mild. For children and adults, however, the seasoning is just right.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eOn their own, the pizza breadsticks are a snack for any occasion: on the sofa, in the office, or while hiking. As an aperitif, they go well with a glass of red wine, beer, or a lemonade. When placed in a bowl on the table, they usually disappear faster than expected.\u003c\/p\u003e\n\n\u003cp\u003eWith a dip, they become a light meal. Try them with tomato salsa, basil pesto mixed with cream cheese, or a garlic cream. On an antipasti platter, they sit alongside mozzarella, cherry tomatoes, and olives. They are a crispy side dish for minestrone or tomato soup. And at a children's birthday party, they are a savory alternative to sweets.\u003c\/p\u003e\n\n\u003cp\u003eStore the bag in a cool, dry place; once opened, keep it well sealed. According to the manufacturer's catalog, they have a shelf life of six months.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir cream cheese until smooth with a little basil pesto and serve it with the breadsticks. The herbs in the dough and in the dip complement each other perfectly.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe breadsticks come from the same bakery as the South Tyrolean Schüttelbrot (rye flatbread) from Ultner Brot. The bakery in St. Walburg in the Ulten Valley bakes around 70 types of fresh bread and just as many long-life baked goods: breadsticks, chips, cookies, and Schüttelbrot. Everything is baked at an altitude of around 1,200 meters. In South Tyrol, the bakery sells its bread in its own shops in St. Walburg, Lana, Algund, Merano, and Eppan. The long-life snacks like these breadsticks also reach beyond the country's borders.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer's catalog, Ultner Brot avoids the use of baking aids and premixes. Instead, the bakery gives the dough the time it needs. The business has been family-run since 1919; today it is led by Hannes Schwienbacher, the great-grandson of the founder. The organic ingredients are certified by the organic inspection body IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe pizza breadsticks are for anyone who loves pizza and wants something crispy in between meals. They are suitable for a movie night, a children's birthday party, or a barbecue. For versions with more cheese and sesame, try the \u003ca href=\"\/en\/products\/mini-grissini-mit-kaese\"\u003eMini Breadsticks with Cheese\u003c\/a\u003e. For a fruity and savory option made from rye fruit bread, try the \u003ca href=\"\/en\/products\/struzen-chips\"\u003eStruzen Chips\u003c\/a\u003e. You can find all baked goods from the Ulten Valley on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. The mini breadsticks contain gluten from spelt and milk from the Emmental. They are not suitable for a vegan diet or for those with a milk allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTomato, cheese, and oregano in a crispy mini format – the pizza breadsticks from the Ulten Valley for the sofa, parties, and lunchboxes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"150 g","offer_id":57548299075916,"sku":"050ULT0383","price":3.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0383.png?v=1791195954"},{"product_id":"dinkel-grissini-mit-sesam","title":"Spelt Grissini with Sesame","description":"\u003ch2\u003eUltner Brot Spelt Grissini with Sesame. Organic spelt wholemeal grissini – rustic, nutty, and baked with olive oil.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Spelt Grissini with Sesame\u003c\/strong\u003e are crunchy organic breadsticks made from wholemeal spelt flour, extra virgin olive oil, and sesame seeds. They are baked by the Ultner Brot bakery in St. Walburg in the Ultental valley, South Tyrol. One pack contains 200 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSesame grissini from Ultner Brot\u003c\/strong\u003e are the rustic answer to the smooth white-flour breadstick. Grissini originally come from Piedmont: thin dough sticks, baked until crunchy, and a staple of the Italian aperitivo. Ultner Brot bakes them in South Tyrol using whole spelt grain. The ingredient list is short: wholemeal spelt flour, extra virgin olive oil, rock salt, barley malt flour, yeast, and sesame. Everything except the salt is organically grown. The manufacturer's catalog describes them as rustic grissini with nutty sesame, and that is exactly how they taste.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe spelt grissini have a hearty, nutty flavor with a slightly malty background. The whole spelt adds more flavor than white flour. It tastes warm and grainy, almost a little like toasted bread. The barley malt in the dough subtly emphasizes this toasted note.\u003c\/p\u003e\n\n\u003cp\u003eThe sesame intensifies this nutty profile. It roasts during the baking process and infuses its tone throughout the entire breadstick. The olive oil keeps the texture crumbly and balanced. The sticks break with a dry snap and crumble into firm, hearty pieces when chewed. Anyone expecting very thin, delicate grissini will find these too substantial. They are more like bread in stick form than a mere snack item.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe grissini look best in a glass on the table during an aperitif with olives and a glass of white wine. They pair well with young Pecorino, mozzarella, or a piece of mountain cheese. If you have guests, wrap paper-thin ham or bacon around the sticks.\u003c\/p\u003e\n\n\u003cp\u003eThey are particularly good with dips. Hummus is a natural fit because of the sesame, but herb quark, bell pepper cream, or avocado cream work well too. Instead of bread, serve them with minestrone, tomato soup, or a mixed salad. And for on the go, a handful of grissini is a snack that takes up almost no space.\u003c\/p\u003e\n\n\u003cp\u003eStore the pack in a cool, dry place away from light. According to the manufacturer's catalog, the grissini have a shelf life of seven months; once opened, they stay crunchy if stored in a well-sealing tin.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the grissini next to a bowl of hummus with a drizzle of olive oil. The sesame in the dough and the dip complement each other, while the spelt grain provides a good bite.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe fact that Ultner Brot takes whole grain so seriously has to do with family history. Richard Schwienbacher ran the bakery in St. Walburg as the third generation. His wife, Gerti, wanted wholemeal bread and persuaded him to purchase his own grain mill. In 1982, the large stone mill was installed in the bakery, and Richard baked his first organic breads.\u003c\/p\u003e\n\n\u003cp\u003eSince then, the bakery has milled its own grain. Today, their son Hannes Schwienbacher runs the business under the motto \"Full grain ahead.\" Ultner Brot has been a family business baking at around 1,200 meters in the Ultental valley near Meran since 1919. According to the bakery, all ingredients come from certified organic farming; the organic control body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThese sesame grissini are for anyone who likes grissini with character and enjoys dipping. They are suitable for aperitifs, after-work snacks, and as a side dish for soup. Families also love them, as children prefer to snack on the sticks straight from the pack. And as a gift for a barbecue, they are lighter than any bottle. For those who like South Tyrolean bread spices and rye crumbs, there are the \u003ca href=\"\/en\/products\/dinkel-grissini-mit-schuettelbrot\"\u003eSpelt Grissini with Schüttelbrot\u003c\/a\u003e. Small and baked with Emmental, we offer the \u003ca href=\"\/en\/products\/mini-grissini-mit-kaese\"\u003eMini Grissini with Cheese\u003c\/a\u003e. You can find all baked goods from the Ultental valley on our page for \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e. The grissini contain gluten from spelt and barley as well as sesame. Because they are fragile, a stick may occasionally break during shipping. They are not suitable for those with a sesame allergy or gluten intolerance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWhole spelt grain, olive oil, and toasted sesame – the rustic organic grissini from the Ultental valley, perfect for aperitifs and dips.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"200 g","offer_id":59059260522828,"sku":"050ULT0025","price":5.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0025.png?v=1791195962"},{"product_id":"vinschger-paarl","title":"Vinschgau Rye Bread","description":"\u003ch2\u003eUltner Brot Vinschger Paarl. Organic rye bread with whole grain content and sourdough – two flat loaves, baked on stone and heavily spiced.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eUltner Brot Vinschger Paarl\u003c\/strong\u003e is an organic flatbread made from whole grain rye flour and rye flour with sourdough, seasoned with fennel, caraway, and blue fenugreek. It is baked in St. Walburg in the Ultental Valley, South Tyrol. The package contains two pieces with a total weight of 300 g.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Vinschger Paarl from Ultner Brot\u003c\/strong\u003e is a classic of South Tyrolean bread culture. \"Paarl\" means pair, as two flat loaves are baked together. The bread is named after the Vinschgau region; in South Tyrol, many simply call it \"Vinschgerl.\" Ultner Brot bakes it with a high whole grain content: 42% whole grain rye flour, plus Type 1150 rye flour, spring water, crystal salt, yeast, fennel, caraway, and blue fenugreek. According to the manufacturer's catalog, the whole grain rye flour comes from their own mill. Except for water and salt, all ingredients are from certified organic farming. The dough is leavened with sourdough, shaped by hand, and baked on stone.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe bread has a dark, hearty, and spicy flavor. The whole grain flour provides an earthy, slightly nutty base note, and the sourdough adds a fine acidity. The crust is deeply baked, the crumb dense and moist.\u003c\/p\u003e\n\n\u003cp\u003eOverlaid is the spice of caraway, fennel, and blue fenugreek. The blue fenugreek makes the difference: it has a spicy, hay-like aroma and gives the Paarl its typical South Tyrolean scent. Fennel brings a subtle sweetness, caraway a savory depth. Those expecting a light, airy bread will find the Paarl too dense. For rye bread lovers, it is precisely this density that makes it worth buying.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eYou break a \"Paarl\" in the middle, as is customary in South Tyrol. For a \"Marende\" (snack), it is topped with Speck, Kaminwurz (smoked sausage), and mountain cheese, accompanied by pickles and a glass of Vernatsch wine or apple juice. According to the retailer, it is equally good with savory or sweet toppings.\u003c\/p\u003e\n\n\u003cp\u003eIn the morning, it tastes great with butter and honey or jam. Briefly toasted in the oven, the fennel and caraway become especially fragrant. It makes a hearty side dish for goulash, lentil soup, or a wild game ragout. And when cut into cubes and toasted in butter, it creates spicy croutons for salad or soup.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer's catalog, it has a shelf life of three months. Store in a dry place protected from heat; once opened, it is best kept in a bread crock.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Slice the Paarl into thin pieces, spread with butter, and lay wafer-thin slices of Speck on top. That is how simple a South Tyrolean snack tastes at home.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe fact that the Vinschger Paarl from Ultner Brot contains whole grains stems from a decision made in 1982. At that time, Richard Schwienbacher was running the family bakery in St. Walburg in its third generation. His wife, Gerti, wanted whole grain bread and persuaded him to purchase a grain mill. The large stone mill moved into the bakery, and Richard baked his first organic loaves. This desire for whole grains became the bakery's current motto: \"Full steam ahead with whole grains.\"\u003c\/p\u003e\n\n\u003cp\u003eSince then, Ultner Brot has milled its own grain. According to the bakery, they purchase organic grain directly from farmers whenever possible or from the nearby mill in Merano. Today, son Hannes Schwienbacher runs the business at an altitude of about 1,200 meters in the Ultental Valley. The organic inspection body is IT-BIO-013.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Vinschger Paarl is for anyone looking for a hearty rye bread with whole grain content and South Tyrolean spice. It is perfect for breakfast, snacks, and as a side dish for stews and soups. For those missing the \"Vinschgerl\" from the bakery after a holiday in South Tyrol, this brings a piece of it home. The Paarl is also a lovely idea as a gift for a snack evening with friends. Smaller and made from pure rye flour are the \u003ca href=\"\/en\/products\/vinschger-minis\"\u003eVinschger Minis\u003c\/a\u003e. Made from pure rye flour, also as a double flatbread, is the \u003ca href=\"\/en\/products\/original-ultner-brot\"\u003eOriginal Ultner Brot\u003c\/a\u003e. You can find all baked goods from the Ultental Valley on our \u003ca href=\"\/en\/collections\/hersteller-ultner-brot\"\u003eUltner Brot\u003c\/a\u003e page. It contains gluten from rye. It is not suitable for those with a gluten intolerance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTwo loaves of rye bread with sourdough and blue fenugreek – the \"Vinschgerl\" from the Ultental Valley for Speck, cheese, and buttered bread.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ultner Brot","offers":[{"title":"300 g","offer_id":59059262521676,"sku":"050ULT0101","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/050ULT0101.png?v=1791195968"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-hersteller-ultner-brot.jpg?v=1791199391","url":"https:\/\/leniundhans.at\/en\/collections\/ultner-brot.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}