Power Bread without flour, a loaf made of seeds
The Power Bread without flour is a dense South Tyrolean bread completely free of flour, yeast, and added sugar, baked from rolled oats, steel-cut grains, and a handful of seeds. It contains naturally occurring sugars. A hearty, moist loaf held together by flax seeds and psyllium husks, not a classic dough-based bread.
Power Bread without flour is a bread where the name says it all; it contains no flour and no yeast. Ultner Brot bakes this 400 g loaf using oats, buckwheat, quinoa, and millet, along with sunflower, pumpkin, flax, and chia seeds. A bread made entirely of whole grains.
Nine grains, kernels, and seeds
Instead of flour, the Power Bread contains whole and steel-cut grains, rolled oats, and oat groats, plus buckwheat, millet, and quinoa.
Added to this are sunflower seeds, pumpkin seeds, flax seeds, and chia seeds, bound together with spring water and psyllium husks, and seasoned only with sea salt. Nine different grains and seeds; this loaf needs nothing more—no flour, no yeast.
Strictly speaking, buckwheat and quinoa are not grains at all, but pseudocereals—hearty seeds that give the bread its nutty tone. Flax and chia seeds swell in the moist dough and give the bread its moist binding. The ingredient list is short and clear; you can name every single grain. Nothing hidden, nothing indefinable.
Dense, moist, and full of bite
Without flour, you don't get a fluffy dough, but a dense, moist mass that is baked in a stone oven into a heavy, juicy loaf.
The psyllium husks swell with the water and hold everything together, completely without the gluten found in flour. The result is a dense, moist, and hearty bread with plenty of bite, which reveals its full graininess when sliced thinly. When you cut into it, you see the whole grains and kernels in cross-section—each slice a little mosaic of seeds. There is almost 10 g of protein per 100 g, most of it from the oats, quinoa, and pumpkin seeds.
It pairs well with hearty toppings, such as a thick slice of mountain cheese, boiled ham, or a savory spread. Those who like it sweet can use honey or fruit spread, and toasted thinly, the crust becomes especially crispy. Because it is so dense and hearty, a single slice can be a small meal, whether in the morning or as a snack. A piece like this even survives a hike in a lunchbox without crumbling or drying out, and it is a bread for everyone looking for a change from a classic loaf.
Baked in St. Walburg, since 1919
The Power Bread also comes from the Ultner bakery in St. Walburg in the Ultental Valley, where baking has been a tradition since 1919.
Master baker Hannes Schwienbacher runs the establishment in the fourth generation. The family has been working exclusively with organic ingredients since 1982, and milling and grinding are done in their own mill. The Power Bread is a modern concept in a range steeped in tradition—a loaf for all those who like it hearty and completely without flour. Over the years, the small village bakery has become South Tyrol's best-known organic bakery with over 100 types of bread.
It reaches you frozen; once thawed, it is ready to eat immediately without needing to be rebaked. Those who prefer a classic rye bread will find the Original Ultner Bread or the crispy Schüttelbrot next door, and the entire Ultner range is right nearby.
