Page 35 - Guide_EN

After another good knead, the dough was split up into loaves, left to rest again, turned over, made slightly moist and then finally pricked with a fork. When the oven was at the right temperature the loaves were carefully placed inside one by one using a sort of baking shovel. The oven here would hold twelve to fifteen loaves of bread at one time. A very special baking day was the annual baking of the “Zelten“ or Christmas bread where finely cut dried pears, raisins and hazelnuts as well as alcohol, cinnamon and cloves were added to the bread dough and baked. Girls gave this bread to the boys they liked as a romantic gesture. 33