What smells more appetizing than bread in a hot oven?

We insist that good, authentic bread is an increasingly rare luxury food. In our new lobby, which is adorned with a green tile stove from the 17th century, we bake fresh farmhouse bread and Gugelhupf every day. We make DasPosthotel bread according to a recipe that has been handed down for generations. To suit today's tastes, we only needed to refine the ingredients and the methods of our ancestors.

One of the secrets as to why our bread is so hearty is the high-quality ingredients such as the finest organic rye and wheat. This is used to make sourdough, which thrives in our good mountain air. These ingredients are carefully processed with barley malt, salt, water from the Zillergrund, and sometimes walnuts from our bakery. This creates a dough that is shaped and baked after sitting for 24 hours. The Guglhupf is our favorite: moist but not greasy, light but not puffy. Just like it should be. How do we accomplish this? We prepare the dough very slowly like 100 years ago when there weren't any mixers.   

Let yourself be tempted!