Once the grain was harvested, the mill wheels kicked into life and began their tireless rattle!
In bygone years, grain was cultivated at altitudes of up to 1,200 metres above sea level and milled in communal mills.
The spicy smell of fresh bread would spread throughout the village when farmer's wives used the flour to bake delicious farmhouse bread.
The Schrofenmühle Mill at Mühlbach dates back to the 18th Century and was in operation right up until the 1950's.
There were four mills overall in Brandberg, which eventually became redundant as agriculture in the high alpine areas was gradually abandoned.
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