Grain grinding in Maria Luggau

How traditional water mills grind wheat and rye into flour for the Lesachtal bread.

The valley of a hundred mills was once called the Lesachtal. Today, the old, historic mills still clatter in the high-altitude pilgrimage site. They are named after the former farmers and grind the grain that also almost disappeared from the valley, but today is again grown by some farmers as bread grain.At the farm of the Lugger family in Maria Luggau you can learn about the traditional grain cultivation here, how it was harvested and how threshed. Afterwards, the Mühlner family will take you to the water mills in Maria Luggau. Here the old mills rattle with the drive of water and you can experience how the grains become fine flour. During the tour, you can see the original old hand tools, with which the Lesachtal farmers practiced the traditional craft of grain processing for generations.

What is included:

• Tour from the grain field to threshing and milling in the water mills
• Small bag of Lesachtal flour from the mills
• Bread tasting
• Fresh natural juices with mountain spring water

Start: 10.00 am | Duration: 3 hours | Maximum: 20 participants