Interesting facts 

That’s how our Ancestors produced Rye Bread

"Give us our daily bread"! This sentence from the Lord’s Prayer represents for us in times of full supermarket shelves mostly only a thoughtless catchword. For our ancestors, however, it was a real concern, a request of existential value. In past times, bread was the main food. Rye bread was put on the table at every meal. But how did our ancestors process grain to bread?

Until the 19th century most of the inhabitants of the World Heritage Region were almost exclusively self-sufficient. At the centre of food production was the bakery, a community institution of the local people.

Initially the inhabitants of Birgisch baked only every few months, later every six weeks, and lastly once a month. The backing week was announced with a notice and through exclamation of the village crier. Once the oven was heated - in winter it took many hours - they baked day and night, in the order as the individual families had previously registered.

The housewife had already prepared the leaven a few days before in the yeast barrel. In the bakery the dough was added rye flour, warm water and salt and placed near the warm oven. After the rise of the dough, it was put into the kneading bowls and supplemented with much flour, water, salt, partly also crushed potatoes. This fairly large mass was now left to rise for two hours in the room at 30 to 35 degrees Celsius. In the next step, the dough from the bowl was put with the dough blade on the "Laibbank", a relatively large table, around which 4 to 5 people could work. In two further working steps, with interruptions in order to let the dough rise, the bread were formed.  They were placed on a board rack on the wall until the  furnace had the necessary heat. Shortly before bringing the loaves into the oven, two half-moon-shaped lines were cut into the surface in order to prevent ugly tearing of the loaf. When the smell of freshly baked bread began to spread, the bakers, who had been working meanwhile for 6 to 7 hours, knew that the work would be finished soon.

The bread remained fresh only for a few days, some time it was still possible to cut it with the knife and finally it was only possible to split it with the bread hoe.

In many villages in the World Heritage Region, the old bakeries have been preserved or restored. For special occasions or even in regular intervals, the bakery houses are still used today. The bread is partly presented for sale in the village shops. In Birgisch you can admire a beautiful bakery, which was renovated in 1995/96 by the municipality.