Veronika Müllner had actually planned to grow ordinary rye. She bought seeds from large companies and hoped for profitable harvests. But she also had other seeds at home. Seeds that her mother had left behind and that had not been used for several years. To maintain germination, she planted a small patch of the old mountain rye that her family had used to bake bread for decades. And lo and behold: the grain developed much better in the high altitude of the Waldviertel community of Bad Traunstein than that from the purchased seeds.
