Bakehouse & Courses

Historical Bakehouse

In our cottage garden, we have a faithfully restored historic stone baking oven, in which we still bake our own bread based on traditional recipes. The bakehouse was built around 1890 and consisted of a round cupola furnace made of brick, which was built onto a surface made of boulders. The stones were walled with clay mortar with the ‘heads’ (i.e. the short sides) facing to the inside. The furnace was coated with a thick layer of clay and then with smaller and larger boulders. A massive stone house made of boulders with a tile roof protected the oven from the weather. A metal door covered the ‘mouth’ of the oven. The lintel consisted of a cart towing bar.

The faithful restoration of the bakehouse was carried out from October until December 2002. The boulders were numbered before the removal and reinstated at the original position during reconstruction. Oven door and cart towing bar are also original. The cupola was slightly reduced and rebuilt from fireclay bricks. The coating consists of clay. Eventually, the roof of the bakehouse was covered again with the historic plain tiles.

Baking Day

It takes about 4 to 5 hours to heat up the oven. To start the fire, we use ‘baking cudgels’, branches as thick as an arm or split branches of approximately 1 m length. The wood is refilled until the required heat is reached. We then use a ‘rutabulum’ to distribute the fire in the whole area. After 1 to 2 hours resting time, the ash is taken out and the ‘oven table’ is cleaned with a wet cloth. Next, the ‘Flammkuchen’ are put inside, then the bread. This is followed by cake and dried fruits.

Recipe for 2 loaves of farmhouse bread
1700g wheat flour type 1050
300g rye flour type 1150
40g yeast, 0.5 l of water
1l buttermilk (may be replaced by water)
50g salt, 1/2 tsp caraway, 1/2 tsp cilantro

Make a sponge from water and yeast and leave overnight. Then, knead all ingredients to a soft dough and let it rest for 120min. Shape two loaves of bread and leave them alone again. Bake the bread for approx. 60min at 260°C with decreasing heat. Tasty!

 

Backing Bread in Grandma’s Stone Baking Oven

During the summer holidays, we offer baking courses on several dates. Every Friday during the summer holidays, we bake fresh stone-baked bread in our historic bakehouse. Anyone who would like to try it is welcome to take part. In our baking course, we show you how the stone baking oven is fired up and we explain the furnace construction and the baking equipment. During the heating phase, the participants knead and shape their own bread before it is left alone in the basket. After the oven is ‘cleaned’, everyone will insert the bread inside.

Course Dates 2017: Friday,  July 15th ,  July 22nd , July 29th,  August 5th , August 12th

We always start at 10 am sharp and the course takes approx. 2 hours. Please reserve your spot by Thursday afternoon latest! You may of course take your bread with you. There is hardly anything more delicious! Further dates by appointment (for groups from 10 persons).

Prices: Adults €15.00, children €12.00

Contact

Do you have any questions, or do you want to sign up for a baking course? Please contact us. [contact-form-7 404 "Not Found"]

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