The Schindelbruch bread is a collaboration between the Stolberg hotel and the bakery.
The raw materials for the Schindelbruch bread naturally come from the region. In addition to the in-house natural sourdough made from wholemeal rye and wholemeal spelt flour, the bread owes its characteristic taste to Wippra beer, which also bears the "Typically Harz" label.
Baker Dominik Bokrant needed several attempts before the final recipe for the Schindelbruchbrot was found. But it was worth the time and effort.
This special bread is available in the bakery's branches.
The following product has been awarded the "Typisch Harz" regional brand:
- Schindelbruchbrot
