Roswitha’s house bread – the secret recipe

Discover Roswitha Kometer’s house bread: A piece of tradition from St. Anton

The Hotel Die Arlbergerin is a place that combines tradition and modern hospitality in St. Anton am Arlberg. Roswitha Kometer’s famous home-baked bread, which is deeply rooted in the region’s culinary tradition, is baked here.

The magic behind homemade bread

Roswitha Kometer’s house bread, lovingly prepared from simple but high-quality ingredients, embodies the essence of Tyrolean bakery. This bread is characterized by a mixture of wholemeal flour and special grains, which give it its unique texture and unmistakable taste.

Grandma Roswitha Kometer: An icon in semi-active retirement

Even though Roswitha Kometer has officially retired, she remains loyal to the hotel and its cuisine. She continues to be a formative figure in “Die Arlbergerin”, where she occasionally helps out and ensures that her culinary standards and traditions are carried on.

A lasting legacy

The house bread is more than just a meal; it is a piece of history and culture served with every slice of genuine Tyrolean hospitality. For guests of the hotel “Die Arlbergerin”, bread remains an essential part of the culinary offering, lovingly prepared according to Roswitha Kometer’s recipes.

Visitors to St. Anton are cordially invited to enjoy the warm atmosphere of the hotel and experience a piece of genuine Tyrolean culture through Roswitha Kometer’s house bread. It is an inviting experience that delights both the mind and the palate.

Homemade bread recipe


  • 500 g wholemeal flour
  • 200 g rye flour
  • 300 g wheat flour
  • 1 packet of dry yeast or fresh yeast (approx. 20 g)
  • 2 tsp salt
  • 600 ml lukewarm water
  • Optional: grains such as sunflower seeds or pumpkin seeds for the crust


  1. Preparation: Mix all the dry ingredients in a large bowl. Dissolve the yeast in the lukewarm water and then add to the dry ingredients.
  2. Knead: Knead the dough thoroughly until it is smooth and elastic. Depending on the type of flour, a little more water or flour may be required to achieve the right consistency.
  3. Leave to rise: Cover the dough in an oiled bowl and leave to rise in a warm place for about 1 hour, or until it has doubled in size.
  4. Shape and leave to rise for a second time: Knead the dough again briefly, then shape as desired and place on a baking tray lined with baking paper. Cover with a cloth and leave to rise for a further 30 minutes.
  5. Bake: Bake the bread in a preheated oven at 180°C for about 60 minutes until it is golden brown and sounds hollow when tapped on the underside. Optionally, you can sprinkle grains on the bread before baking.
  6. Leave to cool: Leave the bread to cool on a rack before cutting into it.

This recipe is a great basis for experimenting with different types of flour or additions such as nuts, seeds or spices to create your own unique homemade bread. Have fun baking and enjoying!


You still have questions?

Just give us a call or send us an e-mail. We will be happy to advise you in our Hotel St. Anton.
We are looking forward to meeting you!

Kind regards from St. Anton am Arlberg,

The siblings
Barbara & Mathias Kometer

Request & Booking

Booking hotline: +43 54 46 22 43


© Christina Ehammer