At Landgut Moserhof you can enjoy a vacation to your heart's content. Farmhouse flair and 4-star comfort included. Reliving childhood memories works just as well here in Penk, the gateway to the picturesque Mölltal valley. At the weekly bread baking, for example. Gerhild Hartweger, hostess with heart and soul, knows the importance of these special experiences: "Many of our guests come to us precisely to show their children how food is produced. We want to show them the work that goes into it and in many of the steps they recognize what they have learned from grandma's time."
How it smells
To rediscover this special taste of childhood at the Moserhof, Gerhild's husband Heinz heats up the wood-fired oven in the bread bakery early in the morning. A large bowl of bread dough is already waiting. "The dough contains the finest rye and wheat flour, water, salt, caraway seeds, aniseed and a little fennel, so you don't get a tummy ache," explains Gerhild, as young and old, big and small, dressed in smart aprons, gather around her. Then it's time to get started. The dough is divided into portions, the hands are rubbed with flour and the kneading begins. While the fathers are out in the mountains with Heinz, the warm bread bakery fills basket after basket with the round loaves. Or as little Elias aptly puts it: "The dads are up on the mountain and the moms are here working." A short break is of course a must, and a delicious cake rewards the hard-working young bakers. Finally, the time has come and the bread can finally be put in the oven. Loaf after loaf is coated with water, marked with a cross and placed in the oven. Soon a homely smell fills the room. While the children curiously wrinkle their noses and wait impatiently, the adults reminisce.
Ambassador of the farming world
"We see ourselves as ambassadors of the rural world. That's why there are always one or two cooking days a week at the Moserhof, where we prepare regional home cooking together with our guests," explains Gerhild. The bestsellers are Buchteln with vanilla sauce, but also game specialties from the farm's own hunt and dishes made from organic beef. Many memories of Gerhild's childhood come to mind: "As I grew up on a farm myself, I can share my experiences and pass on the good old recipes." Cuisine is still celebrated here, as it used to be said: you're only good if you can cook well.
Out with it!
Finally, the bread turns golden brown in the oven and can be taken out. It is fragrant. Let it cool a little and there's nothing standing in the way of a tasting. And as if the men had heard the aroma all the way up in the forest, they are also there on time. A wonderful crispy treat. Yes, the Moserhof is a healthy place to make memories and recharge your batteries for the next adventure. Hay hopping, for example.
Sabine Ertl
www.gedankenschmiede.at, 44 Article(s)
