How Emmer Became Part of a Healing Practice
Together with the Tyrolean bakery BrotSchmiede, head chef Markus Sorg has developed a very special bread roll: made from ancient emmer grain, free from additives, and featuring a firm crumb – perfectly aligned with the principles of Modern Mayr Medicine.
What may sound simple is the result of a development process that took several weeks and involved the medical team at Park Igls. The outcome: a bread roll that does more than taste good – it promotes mindful chewing, is handcrafted, and made from a grain with a remarkable history.
Emmer: An Ancient Grain Returns
Old Grain, New Relevance
Emmer (Triticum dicoccum) is one of the oldest cultivated ancient grains in human history. It was first grown over 10,000 years ago in the Fertile Crescent, and spread to Central Europe via Anatolia and the Balkans around 8,000 years ago.
About 7,000 years ago, this robust grain found ideal growing conditions on the Swabian Jura – a high plateau in southern Germany with poor soil and dry summers – where the BrotSchmiede still sources its emmer today
A Return to Real Bread
In the traditional bakery near Innsbruck, this ancient grain is transformed into a sourdough bread that stands out for its flavour and digestibility.
- No industrial wheat
- No yeast
- No additives
A bread made from ancient grains that were never bred for yield or industrial processing – preserved in their original form to this day.
Chewing as therapeutic practice in Modern Mayr Medicine
A Roll with Character
The bread's crumb is dense, firm and intentionally resistant – designed to encourage chewing. In Modern Mayr Medicine, digestion begins in the mouth: salivation activates enzymes, signals the gut, and prepares the body for nutrient absorption.
“This emmer bread roll meets our highest standards – natural, handcrafted and therapeutically meaningful. It fits seamlessly into the nutritional concept of Modern Mayr Cuisine.”
FODMAP-Friendly Foods and Digestive Benefits
Slow-Fermented, Gut-Friendly
With up to 40 hours of slow fermentation and no pure culture yeast, this no yeast bread undergoes enzymatic transformations that break down FODMAPs and phytic acid.
It becomes an ideal part of a FODMAP-friendly diet. This type of diet avoids certain poorly digestible sugars (Fermentable Oligo-, Di-, Monosaccharides and Polyols) that can ferment in the gut and cause discomfort – particularly in sensitive individuals.
This Healthy Bread Delivers
- High levels of protein and unsaturated fatty acids
- Important minerals
- Reduced, naturally occurring gluten
Perfect for anyone seeking a healthy gut diet, a bread to support weight loss, or a nourishing alternative to conventional wheat bread.
Nutrition as Medicine
More Than a Trend – a Conscious Choice
At Park Igls, nutrition is not an afterthought – it is core to the therapeutic approach. This artisanal bread roll reflects a clear philosophy:
- Locally and transparently produced
- Made without industrial baking agents
- Supports gut health nutrition and conscious living
Modern. Natural. Medically meaningful.
One Mindful Bite Towards Better Health
Small Bread, Big Impact
The emmer roll at Park Igls isn’t a trend. It’s a quiet, honest companion on the journey toward health. As part of the Modern Mayr Cuisine, it stands for a new kind of food culture – one that values simplicity, authenticity and long-term well-being.
Sometimes, the clearest path to healing starts with a single, mindful bite.
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