Crispy and hearty: Bake stone oven bread

Baking bread used to be part of rural self-sufficiency. The children learn how tedious it was: fetching wood, kneading and shaping dough, inserting bread and clearing it out. After a joint introduction in front of the bakery, the group is divided. Group 1 prepares and kneads the dough. Group 2 fetches wood with the wagon. Bread and rolls are shot together, then rinsed and tidied up. The finished baked goods are taken out and distributed, the rolls eaten as a sample and the bread is taken home in a cloth bag. As long as there is still time, the baking possibilities in the museum can be explored with the “Stone Oven Bread” discovery tour.