Original enjoyment just like in the 18th century. Our Amadeus bread is made exclusively from organic perennial rye, salt and our own Cultus-Amadei sourdough – without any baking yeast or additives. The natural rising process ensures a mildly sour, moist aroma and a rustic crust.
Amadeus bread is a piece of living history that invites you to taste and discover.
The concept exemplifies how something unique can be created by combining tradition and innovation, craftsmanship and creative expertise. Amadeus bread is a delicious product that brings Mozart’s time in Salzburg back to life while celebrating regional culture and lifestyle. The idea for Amadeus bread came about when Werner Breitfuß heard the song ‘Butterbrot’ (Butterbread). This was attributed to Wolfgang Amadeus Mozart, who is said to have composed it at the age of five. The notes were indeed found in a collection of Mozart’s sheet music, and for a long time it was believed that this piece of music was also penned by him, but this turned out to be incorrect. Be that as it may, if a little boy gave a song the title ‘Butterbrot’, then he surely enjoyed eating it. That was the inspiration for creating Amadeus bread. Mozart lived in the 18th century (1756-1791). Born and raised in Salzburg, died in Vienna. In search of information and facts about bread in the 18th century in order to keep this bread as authentic as possible, research led to an ancient rye variety called „Johannisroggen“. This rye grew in the Salzburg area during Mozart’s lifetime. Johannis rye is also known as „Johanneskorn“, „Waldstaudenkorn“ or, because its exact origin is unclear, as ancient rye. Due to the cold, wet climate at the time, an undemanding grain with a short ripening period was necessary.
This rye has not been selectively bred and therefore is not listed in the Austrian Variety Catalogue. It reached Austria via the Caucasus region (present-day Iraq and Iran) as a weed among wheat crops. Through natural selection, forest perennial rye, a traditional perennial rye landrace, developed. Today it is mainly grown in the Waldviertel region, as it performs particularly well on light and sandy soils. In the past, forest perennial rye was cultivated on newly cleared forest land or in forest clearings as forage for wildlife, which explains the word “forest” in its name.
This rye is processed as wholemeal flour, which has a significantly higher dietary fibre and mineral content than conventional rye flours. Baked goods made with Johannis wholemeal rye flour have a finely spicy and intense flavour profile. Processing this flour requires considerably more patience and time than working with conventional flours. Further research has shown that as early as the 18th century, many spices were available in Austria through trade. At that time, they were so valuable that they were treated like jewels. Due to wars over spices and the destruction of resources, prices rose rapidly, making them unaffordable for ordinary people. As a result, it was decided to use only salt for the Amadeus bread. Leavening is achieved exclusively through natural sourdough and the lactic acid bacteria and sourdough yeasts active within it. These microorganisms produce the necessary leavening gases, primarily carbon dioxide, as well as acids. This requires very long fermentation times. As early as ancient Egypt, bread was baked using sourdough fermentation. Sourdough consists solely of rye flour and water.
A bread as if from another time – original, handcrafted, and full of character.
Significance
At that time, bread was the primary staple food! In the city of Salzburg, approximately 16,000 inhabitants were supplied by 40 bakeries (20 white-bread bakers and 20 rye-bread bakers). Maria Theresa (1717–1780) granted millers a right that remains valid to this day: the right to bake rye bread. This regulation arose out of necessity, as many farmers lacked the money to have their grain milled. Instead of cash, payment was made in grain. Millers were therefore permitted to process rye flour into bread and sell it. The quality of bread was also monitored by the authorities. In cases of serious deficiencies, the entire batch of baked goods was confiscated and distributed among the poorer population—representing significant financial losses for the baker. At the time, there were no flour analyses or quality controls comparable to those of today. Bakers were therefore repeatedly challenged to produce the best possible bread from the flour available to them. The currencies and bread prices of the period are particularly interesting: a master blacksmith earned 20 Stüber (= 1 guilder) per day, while a day labourer earned 12 Stüber. Working days commonly lasted 12 hours or more, six days a week. A loaf of bread weighing 11 pounds cost 7 Stüber. This meant that a master blacksmith had to work approximately 4.5 hours, and a day labourer about 7.5 hours, to afford a single loaf of bread. If the same relationship applied today, one kilogram of bread would cost approximately €30. These aspects formed the cultural and emotional foundation for the development of the Amadeus bread, seamlessly linking traditional bread-making craftsmanship with Salzburg’s rich musical heritage. The goal was to create a bread that, in flavour, texture, and appearance, recalls what was known in Salzburg during Mozart’s time.
The Amadeus bread exemplifies how the interplay of artisanal skill, cultural heritage, and modern marketing can open new paths for honouring local traditions while simultaneously pursuing innovative approaches in product development and presentation. A cultural symbol for Salzburg: with the creation of the Amadeus bread, a contribution is made not only to the local culture and economy, but also a new cultural symbol for Salzburg is established. It builds a bridge between the city’s historical and contemporary identity and offers both residents and visitors a unique opportunity to experience Salzburg’s rich cultural landscape through the sense of taste.
*natural selection: the evolutionary process by which organisms best adapted to their environment survive and reproduce, while those less well adapted gradually disappear.
At that time, bread was the primary staple food. In the city of Salzburg, approximately 16,000 inhabitants were supplied by 40 bakeries (20 white-bread bakers and 20 rye-bread bakers). Maria Theresa (1717–1780) granted millers a right that remains valid to this day: the right to bake rye bread. This regulation arose out of necessity, as many farmers lacked the money to have their grain milled. Instead of cash, payment was made in grain. Millers were therefore permitted to process rye flour into bread and sell it.
The quality of bread was also monitored by the authorities. In cases of serious deficiencies, the entire batch of baked goods was confiscated and distributed among the poorer population, resulting in significant losses for the baker. At the time, there were no flour analyses or quality controls comparable to those of today. Bakers were therefore repeatedly challenged to produce the best possible bread from the flour available to them.
The currencies and bread prices of the period are also of particular interest. A master blacksmith earned 20 Stüber (= 1 guilder) per day, while a day labourer earned 12 Stüber. Working days commonly lasted 12 hours or more, six days a week. A loaf of bread weighing 11 pounds cost 7 Stüber. This meant that a master blacksmith had to work approximately 4.5 hours, and a day labourer about 7.5 hours, to afford a single loaf of bread. If the same relationship applied today, one kilogram of bread would cost approximately €30.
These aspects formed the cultural and emotional foundation for the development of the Amadeus bread and seamlessly connect the traditional craft of breadmaking with Salzburg’s rich musical heritage. The goal was to create a bread that, in flavour, texture, and appearance, recalls what was known in Salzburg during Mozart’s time.
The Amadeus bread exemplifies how the interplay of artisanal skill, cultural heritage, and modern marketing can open new paths for honouring local traditions while simultaneously pursuing innovative approaches in product development and presentation. A cultural symbol for Salzburg: with the creation of the Amadeus bread, a contribution is made not only to the local culture and economy, but also a new cultural symbol for Salzburg is established. It builds a bridge between the city’s historical and contemporary identity and offers both residents and visitors a unique opportunity to experience Salzburg’s rich cultural landscape through the sense of taste.
*natural selection: the evolutionary process by which organisms best adapted to their environment survive and reproduce, while less well-adapted organisms gradually disappear.
