After washing their hands, they got right to work: In the old bakery, the children enthusiastically mixed the dough. Seven ingredients were needed: flour, yeast, sugar, salt, warm milk mixed with water, and oil. The dough was then kneaded thoroughly, and the students learned that yeast likes to be kept warm and needs plenty of time to rise. So the prepared loaves were left in the warm bakehouse while the children went over to the threshing floor. That’s where grain used to be threshed. In a short film, they learned all about Westphalian pumpernickel. This dark bread exists only because a loaf was once forgotten in the oven.
After the movie, we headed right back to the bakery. Now it was time to put the loaves in the preheated oven. But first, of course, we had to sweep out the hot embers—after all, who wants ash on their bread?
And once again, it was time to wait. But you never get bored on an old farm like this: The students were treated to an exciting scavenger hunt with lots of questions and riddles about the different farmhouses.
Finally, a delicious aroma wafted through the courtyard. That was a clear sign: the bread was now ready and was being taken out of the oven. The bread was so delicious that most people tasted it on the way back.
We'd like to thank the dedicated team at the Farm Museum in Vreden for this wonderful event!
Please click for a larger view of the photos!