File:Störibrot 2042 12 14 Kemetmüller-3925-1.jpg

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Deutsch: Das Störibrot ist ein Roggen-Weizen Mischbrot. Für das Roggenmehl wird nur der innerste Teil des Kornes verwendet und es ist daher heller als Mehl vom ganzen Korn. Das Brot wird nur mit Fenchel und Anis gewürzt. Das Störibrot ist eine Spezialität in Teilen von Oberösterreich und Niederösterreich. Traditionell wurde es am 21. Dezember (Thomastag) gebacken und am 26. Dezember (Stefanitag) angeschnitten. Je nach Region sind mit dem Anschnitt des Brotes verschiedene Bräuche verbunden.
English: The Störi bread is a rye-wheat mixed bread. Only the innermost part of the grain is used for rye flour and it is therefore lighter than whole grain flour. The bread is seasoned only with fennel and anise. Störi bread is a specialty in parts of Upper Austria and Lower Austria. It was traditionally baked on December 21st (Thomas Day) and cut on December 26th (Stephen's Day). Depending on the region, different customs are associated with the cutting of the bread.
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Author Isiwal
NOTE: This image is a focus stacked image consisting of 7 images that were merged using Photoshop 24.1.0. As a result, this image underwent digital manipulation which may have included blending, blurring, cloning, and colour and perspective adjustments. As a result of these adjustments, the image content may be slightly different than reality at the points where the images were combined. This manipulation is often required due to lens, perspective, and parallax distortions.

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Date/TimeThumbnailDimensionsUserComment
current21:48, 17 December 2022Thumbnail for version as of 21:48, 17 December 20226,094 × 4,057 (17.94 MB)Isiwal (talk | contribs)Stacking errors removed, Background darkened
16:32, 15 December 2022Thumbnail for version as of 16:32, 15 December 20226,094 × 4,057 (19.42 MB)Isiwal (talk | contribs)VicuñaUploader 1.3.3a

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